Gluten-Free Chocolate Cupcakes
Member recipe

Gluten-Free Chocolate Cupcakes

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(5 ratings)

Member recipe by

Cooking time

Plus 30 minutes cooling time.

Servings

Serves 12

These wonderful cupcakes just melt in your mouth.

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Ingredients

  • Ingredients:
  • 250g Butter, At room temperature
  • 250g Caster Sugar
  • 250g Gluten-Free Self-Rasing Flour
  • 4 Eggs
  • 1 tbsp Vanilla Extract
  • 3 tbsp Cocoa Powder
  • For the Icing:
  • 200g Icing sugar
  • 200g Butter, At room temperature

Method

    1. Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
    2. Place the butter and sugar into a bowl, Whisk until pale and fluffy.
    3. Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
    4. Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
    5. When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
    6. Place the icing into a piping bag and decorate the cupcakes.

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Comments

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Tigermow123's picture

Needed a gluten free recipe for one of my colleagues at work. I found this recipe good.
I changed it slightly by using 2 lids of vanilla extract, 170g of gluten free flour, 70g of mixed coco powders (cadburys, options outrageous orange and bournville). Nd a secret ingredient x mmmmmmm taste so much better

Elleche's picture

The plain version of these are superb. I found the chocolate ones tasted to coco rather then chocolate and will try next time with melted chocolate.

kateyboo's picture
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Whoops! Forgot to rate them

kateyboo's picture
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These came out fabulous! They are light and fluffy with good flavour. I added 50g of dark choc chips at the end. I got 16 35g cupcakes out of half the mix.

auroralight's picture
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I'm with Pitstop on this one! This recipe produces amazing sponges. I use the weights stated above and make 12 (smallish) cupcakes and a proper sponge cake too as there's tons of mixture.
It works particularly well with lemon juice and zest for a lemon drizzle cake. I also use dairy-free Pure sunflower margarine. No one can tell it's free from anything either. Well done Adam McCabe and Good Food!

penpitstop66's picture
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I use this recipe all the time, sometimes I omit the cocoa and add other flavours to the sponge. Also I add colours and flavours to the buttercream. I half the recipe for 12 good size cupcakes (though it always makes 13!!). All my non-gluten free friends and family enjoy them and I have made lots of variations for birthdays, Christmas, New Year etc. Highly recommend this recipe.

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