Mocha Cupcakes with white frosting on a delicate white plate with a light pink napkin underneath and cupcakes in the background

Gluten-Free Mocha Cupcakes

Baking and fall are often synonymous with each other. While fall doesn’t technically start until Wednesday, I say break out the muffin pans and the whisk and let’s bake now! Rather than inundating you with pumpkin recipes already, how about something reminiscent of a steamy cup of coffee on an almost-fall day? That’s what these Gluten-Free Mocha Cupcakes are inspired by.

Made with strong brewed coffee (not steamy, just to clarify!) and chocolate cake mix from Kinnikinnick, these are simple to whip up and have a delicious mocha flavor that takes the chocolate cake to a whole new level. If you want to make these for kids, you can use decaf coffee instead. The whipped cream in this recipe uses gelatin as a stabilizer, which helps it to last longer.

Serve these for dessert with an espresso or cup of coffee on the side for the ultimate afternoon pick-me-up.

Get more gluten-free cupcake recipes.

Mocha Cupcakes with white frosting in decorative black cupcake liners on a light pink serving pedestal

5 from 3 votes
Mocha Cupcakes with white frosting on a delicate white plate with a light pink napkin underneath and cupcakes in the background
Print Recipe

Gluten-Free Mocha Cupcakes Recipe

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 258kcal
Author: Gluten Free & More


  • 4 large eggs
  • ¾ cup strong brewed coffee , cooled
  • ¾ cup vegetable oil
  • 1 (17.6-ounce) box Kinnikinnick Chocolate Cake Mix
  • 1 teaspoon unflavored gelatin
  • tablespoons water
  • cups heavy whipping cream
  • ½ cup sifted powdered sugar
  • 1 teaspoon pure vanilla extract
  • Ground cinnamon or cocoa powder , for dusting


  • Preheat the oven to 350 degrees and line one and a half standard muffin tins with cupcake liners.
  • In a large bowl combine the eggs, coffee, and oil. Whisk until combined. Add the cake mix and whisk for 2 minutes. Divide the batter among the prepared muffin tins. Bake for 15-17 minutes or until a toothpick inserted into the centers comes out clean. Let cool in the pan for 10 minutes then remove to a cooling rack to cool completely.
  • Combine the gelatin and water in a small microwavable bowl and let sit for 5 minutes or until it has solidified. Meanwhile, beat the cream, sugar, and vanilla just until soft peaks form.
  • Microwave the gelatin mixture for 5-10 seconds or until it is liquefied bit not hot. Give a little whisk to ensure everything is combined then with the mixer on low speed, drizzle the gelatin mixture into the whipped cream. Slowly increase the speed to medium-high and continue to whisk until firm peaks are achieved.
  • Frost the cupcakes and sprinkle with topping of your choice.


Nutrition Facts
Gluten-Free Mocha Cupcakes Recipe
Amount Per Serving
Calories 258 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 13g65%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 64mg21%
Sodium 231mg10%
Potassium 34mg1%
Carbohydrates 27g9%
Sugar 3g3%
Protein 3g6%
Vitamin A 344IU7%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 17mg94%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chocolate Cupcakes Kinnikinnick Mocha Whipped Cream
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