Gluten Free Kahlua Chocolate Cupcake Recipe

by Kelley Herring

If you’ve made our Chocolate Bliss Cake before, then you know how delicious it is when made according to the package directions. While there’s not much better than chocolate cake, sometimes you want something more. More than chocolate, you say?

Oh yes. Many things pair beautifully with chocolate, but nothing is quite like coffee. Maybe it’s the deep aromatic flavors, or the fact that they’re both naturally caffeinated, but it’s a flavor combination many simply can’t turn down.

Today, we’re going to show you how to make a Gluten Free Kahlua Chocolate Cupcake recipe that will please the most die-hard chocolate and coffee lovers. You’ll still get the rich, delicious taste of our Chocolate Bliss Cake Mix, but with a hint of coffee and a bit of Kahlua. And of course, just like the Chocolate Bliss, it is gluten free and there is no added sugar. Yes, you heard that right. We are going to make something called Chocolate Kahlua Cupcakes without adding sugar!

Making these is super easy, and other than the time it takes to cool your cupcakes before icing them (this seems like the longest part!), you can make these in a snap.

The best part about the Chocolate Bliss Cake Mix is that you don’t need much in the way of ingredients. For this recipe all you’re really adding is the Kahlua, which, while it adds a subtle flavor in the cake mix, is simply divine in the tangy cream cheese frosting.

We’re going to start with the cupcakes first, since they’ll need cooling time. Start by preheating your oven to 350ºF.

In a medium mixing bowl, or the bowl of a stand mixer, add 2 eggs, 1/2 cup coconut oil and 2 ounces of softened cream cheese. Beat with an electric mixer on high until fully combined.

our sugra free gluten free cake mix in a stand mixer

Add the Chocolate Bliss Cake Mix, and blend on medium speed until combined. It will look more like a cookie dough at this point than a cake batter, but that’s okay.

using a stand mixer to mix the gluten free chocolate cake mix

Add 4 ounces hot coffee along with 4 ounces of Kahlua liqueur and continue beating on medium until the batter is smooth.

the gluten free chocoalte cake mix gets silky smooth

Line a cupcake pan with liners and fill them about 2/3 full with the batter.

gluten free chocolate cake mix into cupcake liners

Bake until the tops spring back lightly, about 18-20 minutes. Remove from the oven and allow to cool for about 10 minutes before placing them on a wire rack.

Now it’s time to wait for the cupcakes to cool, but don’t worry, because now we’re going to get to the delectable frosting!
whipping sugar free cream cheese frosting

Put 8 ounces of softened cream cheese in a mixing bowl with 4 tablespoons of softened butter and beat until combined. Add 2 packets of Frosting Starter Mix and continue beating on high until fluffy. Slowly add in about 4 tablespoons of Kahlua. Beat until fluffy.

When the cupcakes are completely cool (no cheating!), it’s time to frost them. There are several ways to do this. I piped the frosting through a round tip and then spread it in a mound on top. You could pipe them through a star tip if you want to be fancy, or just spread the frosting with a knife if that’s more your style.

I garnished mine with a single chocolate covered espresso bean, but you could use finely ground espresso powder, chocolate shavings or chips, or nothing at all. The possibilities are endless, but the results are nothing short of amazing!

a delicious gluten free sugar free chocolate kahlua cupcake

PRINTABLE RECIPE

Yield: 12 frosted cupcakes

For Cupcakes:

  • 2 organic pastured eggs
  • 4 oz. organic hot coffee
  • ½ cup organic virgin coconut oil
  • 2 oz. organic cream cheese
  • 1 pack Chocolate Bliss Cake Mix
  • 4 oz. Kahlua liqueur

For Frosting:

  • 8 oz. organic cream cheese, room temperature
  • 4 Tbsp. pasture butter, room temp
  • 4 Tbsp. Kahlua liqueur
  • 2 packets Frosting Starter Mix

Directions

  1. First prepare the cupcakes.
  2. Preheat oven to 350 F. Line a cupcake tin with liners.
  3. In a medium bowl, add eggs, oil and cream cheese. Using an electric mixer, beat on high until fully combined.
  4. Add in Chocolate Bliss Cake Mix, blending on medium speed to incorporate.
  5. Add hot coffee and Kahlua and mix until batter is smooth.
  6. Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.
  7. Transfer to oven and bake until the tops spring back when pressed lightly, about 18-20 minutes. Let cool in the pan 5-10 minutes, then transfer to a wire rack.
  8. Meanwhile, prepare the frosting.
  9. In a medium bowl, add the butter, cream cheese and Frosting Starter Mix.
  10. Using an electric mixer, blend on high until fluffy, gradually adding the Kahlua.
  11. Spread or pipe frosting onto cooled cupcakes and serve!

Nutrition Information (Per Serving)

307 calories, 18 g fat, 25 g carbohydrate, 13 g sugar alcohols, 7 g sugar, 9 g fiber, 7 g protein

Comments

  1. Andre says

    Hi I have just been diagnosed with type two diabetic. I love my cakes and was so pleased to see your recipe .zit made my day .But one small problem is that I live in Tanzania in Africa and we do not have chocolate bliss cake mix in this country .Please what can I use as an alternative ? .
    Apart from that your website is fantastic and I am learning more everyday about my past mistakes when I thought that I was eating healthy .
    Now with diabetes I am just so thankful that their is so much I can learn from you so that I can still have a normal enjoyable life style .Thanks again and please keep it up .
    My Best Regards
    Andre

    • Kelley says

      Hi Andre! Thanks for your kind words. It is always nice to hear that our work is making a difference. Can you get erythritol in your country? Maybe a product called Truvia? If so, then you can made the same type of desserts using the recipes in our eBook Guilt Free Desserts – http://www.guiltfreedesserts.net.

    • Kelley says

      Thanks for letting us know, Carol! We have actually developed a dairy free version (that is also gluten free). We need to poll our readers to see if we can roll this out successfully. In the meantime, have you tried our Carrot Cake? http://www.wellnessbakeries.com/gluten-free-carrot-cake/ It is dairy free and scrumptious with a coconut cream frosting (the frosting recipe will come to you in Tasty Toppings & Fabulous Frostings when you order).

      • Tina says

        I can’t have even the tiniest amount of dairy – it jams up my intestines and triggers migraines and muscle cramps. So I’d really appreciate a dairy-free version of this, please!! =)

        • Kelley says

          Hi Tina! Thanks for your feedback. We are certainly sensitive to folks with allergies and intolerances. We will let you know as soon as we have a gluten free dairy free chocolate cake mix available!

  2. Anna-Carin Rahm says

    It looks delicious. However me too would like to know if anything else could be used, don´t know about that bliss mix here in Sweden.

    • Kelley says

      Hi Anna-Carin! Thanks for your comment. Unfortunately, shipping to Sweden is between $30 and $60 per box. Many of our European friends choose to make the same type of desserts we make at Wellness Bakeries using the recipes in our eBook Guilt Free Desserts – http://www.guiltfreedesserts.net. You would need erythritol and stevia – please look for these ingredients at your local health food store.

  3. Carolyn says

    I recieved 6 chocolate bliss cakes mixes and 6 ganache icing mixed two days ago. I did not have coconut oil so used canola. I sure had my doubts about all the “healthy” ingredients, but….the cake was fantastic!!!! I am also lactose free. I know there is dairy in the mix. I used non-dairy cream cheese in the mix and coconut cream in the frosting. They both turned out really good. I did not use the 2 tbsp water just 1/4 cup coconut cream and 2 tbsp coconut cream in the frosting. I also sprinkled chopped, toasted walnuts on top so added even more omega 3s. Could you used dairy free dried milk and maybe add non dairy butter spread for taste. 90% of people with gluten intolerence are also lactose intolerent. I couldn’t wait to go to store for coconut oil, just had to try it with what I had. Sooooo glad I did. Thanks

    • Kelley says

      Hi Carolyn! We are thrilled to hear you enjoyed the Chocolate Bliss Cake so much. And thank you for sharing your modifications with us. I’m sure our readers will find it helpful!

  4. bwood13 says

    I just received the mixes and tried them as cupcakes. I thought I followed the recipe correctly but found the cupcakes too gooey and very sticky. Any ideas what I may have done wrong? Or, anything I can add to make them less gooey and sticky?

    • Kelley says

      Hi bwood31! I’m sorry you experienced this. We have never had this comment before. It sounds as if you may have under-baked them. Were they very jiggly when you took them from the oven? What was the temp?

  5. Kay says

    I am going to attempt to use the Wellness Bakery carrot cake mix to make a Hummingbird cake instead.
    Carrot cake was always my favorite until I had a Hummingbird cake.
    Since the pineapple and the bananas will add more moisture, do you have any suggestions?
    Maybe delete the 2Tbs. water?
    Thanks, Kay

    • Kelley says

      Hi Kay! Thanks for your comment. I am just seeing this now. We haven’t made a Hummingbird Cake before, but your idea of reducing the water is correct. The question, of course, becomes how much pineapple and how much banana are you using? Even if you replaced the 1.5 cups of carrot in the carrot cake with 1.5 cups of combined pineapple and banana, the results would differ as there is much more moisture (and sugar) in the latter. Speaking of – both banana and pineapple are high in sugar, so if creating low glycemic desserts is your goal, please keep this in mind. Let us know how it goes!

  6. grebbits says

    I really like the health benefits here. One thing I do not see listed is the cabohydrates for these products.
    I’m interested in this because my great granddaughter has type 1 diabetes and it’s carbohydrates that affect her. Any information on this????

    • Kelley says

      Hi Grebbits! Thanks for stopping by. Carbohydrates are very important and we list them on all of our products and recipes. Please look at the post above at the very bottom under “Nutrition Information”. You can see that there are 25 g carbohydrates per serving – but also there are 13 g sugar alcohols and 9 g fiber. There are some differences in opinion regarding how to calculate “net” or “effective” carbs. But experts agree that a gram of sugar alcohols should not be counted as a gram of carbohydrate as they have a minimal impact on blood sugar. One common equation is to subtract the sugar alcohols and fiber from the carbs to get “net” carbs. In this case, the above recipe would have 3 net carbs. That’s 25 g – (13 + 9). Some other experts believe sugar alcohols should be counted as half a carbohdrate. In this case, the gluten free chocolate cupcake recipe above would have 9.5 net carbs. That’s 25 g – (6.5 + 9). Please read more about the zero glycemic impact of erythritol on our website and more about calculating effective or net carbs here http://forecast.diabetes.org/magazine/ask-experts/what-are-net-carbs. I hope this answers your question!

  7. Robynet says

    A couple of year’s ago when I turned 50, I made a commitment to be a much healthier version of myself. While internet surfing, I came across the Wellness Bakeries site. What an amazing treasure! While embarking on a new lifestyle, I lamented the thought of having to give up desserts. I bought the chocolate bliss mixes and was quite pleased. I tried the regular cake as is and also the brownie recipe using the “bliss” mix. Very good. I also used recipes from the “Guilt Free Desserts” ebook. I highly recommend it to help you stay on track and… they are really tasty — with a lot of variety, too. I am now at my lowest weight ever as an adult and have sustained it for over a year and a half.
    HOWEVER, yesterday I was really craving chocolate! Fast. I searched through my pantry and found a “lost” Chocolate Bliss mix. It was almost two years old! What the heck. I decided to try the Kahlua Chocolate Cupcakes. THEY WERE AMAZING!! And… no frosting! I couldn’t wait. Just the cupcakes without frosting… and they are truly fantastic. Low glycemic and delicious! Perfect! I married last month (my first — yeah) and will admit that these cupcakes were better than those served at my bridal shower!
    Get the mixes! They have an amazing shelf life (accidental discovery), though that oversight is unlikely to happen again in this house. It’s too good.
    Order the eBook! The recipes are great and easy to make.
    Thank you Wellness Bakeries (Kelley and Jon) I look forward to ordering more of the great products you have worked so hard to create. YUM !!

  8. Wishfulmac says

    I’m sure it will be good. Shame I can’t try the recipe because I live in the UK and unable to purchase the Chocolate Bliss Cake Mix and the Frosting Starter Mix as Wellness does not ship here. But you enjoy!!

  9. Kelley says

    Hi Wishfulmac! A few times per year we do a “call out” to our international friends and offer to ship outside the U.S.. The issue is that shipping is SO darned expensive – between $30 and $60 per box – and customs can pose problems as well. Thanks for reading our newsletter!

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