Gluten-Free Chocolate Cupcakes
Member recipe

Gluten-Free Chocolate Cupcakes

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(17 ratings)

Member recipe by

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.

Comments, questions and tips

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riikka78
5th Oct, 2019
4.05
I made these dairy free as well & they came out great! Really fluffy & tasty! Mine rose loads and over flowed out of the cupcake molds when in the oven. The second time I made these I didn’t use all the batter & only filled the molds maybe 3/4 full & they came out perfect
samgkenny
29th Mar, 2019
5.05
I left out the cocoa powder and then put some lemon and sugar drizzled over the top when they were hot and made gorgeous lemon drizzle cakes ...
Anna Davidson's picture
Anna Davidson
5th Nov, 2018
4.05
Fantastic and light
NutritionalDiva's picture
NutritionalDiva
26th Nov, 2017
I made a double batch of these this afternoon for a school bake sale, and I have to say, they are THE BEST, most gooey, moist choc muffins I think I've ever made. The fact that they're GF is just an added bonus. I did add an extra egg as my eggs were quite small, which may have made a difference to the texture, but regardless they were amazing. I also made larger muffins in decorative paper pans, so they took about 10mins longer to cook too, if that helps anyone. I topped them with vanilla-bean buttercream, and they are simply to die for.
AmberOphelia10's picture
AmberOphelia10
3rd Nov, 2016
5.05
First time making gluten free these were good
Areyousure2
30th Oct, 2015
Are you sure this is supposed to be 1 tablespoon of vanilla extract? Not 1 teaspoon? A tablespoon sounds rather excessive.
paulabee
31st Jul, 2016
5.05
I didn't notice that, I just made these and used 1 teaspoon of vanilla :)
Sb11
11th Jul, 2015
3.05
I followed the recipe but added 50g dark chocolate chips as previous reviewers have suggested. The cake mix is thick and you need to level it out in the paper cases. It is not sweet enough for my taste and the cake is dry. The cupcakes rise very minimally so fill the cases at least 3/4 of the way. Adding the chocolate chips saved the cakes, thank goodness! I will continue to search for a good gluten free recipe.
LikesOfMe
5th Mar, 2015
5.05
Really good cupcakes. Light and fluffy. Easy to make. I used 50g choc buds plus 2 heaped teaspoons of cocoa. Made 18 cupcakes using muffin size tray.
LikesOfMe
5th Mar, 2015
5.05
I am a hopeless cook but I can cook these. Instead of the 3 tbsp of cocoa I used 50g milk chocolate buds plus two heaped teaspoons of cocoa. So yummy even without the icing. Perfect for school cake stalls where gluten free and cup cakes sell well.

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Kerrie De Coterlet's picture
Kerrie De Coterlet
2nd May, 2018
Does anyone know if these freeze okay? I would then ice them after defrosting. thanks
Joy Thorogood's picture
Joy Thorogood
27th Oct, 2018
4.05
These are lovely but still just a little dry even though I added milk and 50g chocolate chips. So glad I added milk.they rose very well. Hoping my niece will like them when she comes tomorrow!!