Gluten Free Chocolate Cupcakes

These little cups of deliciousness have been a big hit in my house – I made them 3 weeks ago and have had requests for them every weekend since! You can mix and match the toppings, I had some chocolate sprinkles for these ones, but subsequent times I have just grated chocolate over which is equally as nice. As Easter is coming up, some little chocolate eggs perched on top would also work well. I guarantee once you have made these, you won’t be able to stop! This recipe makes 12 cupcakes but they get gobbled up very quickly – one just isn’t enough as they taste that good.

Cake ingredients:-

  • 40g cocao powder (I used choc chic because thats what I had, but any cocao or cocoa powder should work just as well)
  • 6 tablespoons of boiling water
  • 175g unsalted butter
  • 165g golden caster sugar
  • 140g all purpose self-raising gluten free flour
  • 1 teaspoon gluten free baking powder
  • 3 eggs

Chocolate butter cream ingredients:-

  • 120g icing sugar
  • 60g unsalted butter
  • 75g dark chocolate melted (I used good ol’ bournville)
  • 50g mascarpone
  • Chocolate sprinkles or a few extra squares of chocolate for grating on top to finish

Method:-

  1. Pre-heat your oven to 200.c and line a muffin tin with 12 paper cases.
  2. Add the cacao power and water to a large mixing bowl and stir to a thick paste.
  3. Add the butter, sugar, flour, baking power and eggs to the bowl and whisk together using an electric whisk until light and fluffy.
  4. Divide the mixture between your 12 paper cases and bake in the oven for 18-20 minutes until well risen and springy to the touch. A skewer inserted into one of the cakes should also come out clean once they are fully cooked.
  5. Remove from the tins, and cool in their cases on a wire rack.
  6. Meanwhile, make your chocolate icing by mixing together the melted chocolate, butter, icing sugar and mascarpone in a food processor (this stops the icing sugar covering you and your kitchen but you could also whisk or beat with a wooden spoon) until well combined.
  7. Once the cakes are cool, spread the chocolate butter icing mixture over the 12 cupcakes and top with your chosen sprinkles. Enjoy!

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