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Gluten Free Chocolate Cupcakes

By Simply Be Gluten Free (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12 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. www.simplybeglutenfree.co.uk
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Ingredients

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

  • 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
  • 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

  • STEP 1
    Pre-heat your oven to 200.c and line a muffin tin with 12 paper cases.
  • STEP 2
    Add the cacao power and water to a large mixing bowl and stir to a thick paste.
  • STEP 3
    Add the butter, sugar, flour, baking power and eggs to the bowl and whisk together using an electric whisk until light and fluffy.
  • STEP 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.
  • STEP 5
    Remove from the tins, and cool in their cases on a wire rack.
  • STEP 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.
  • STEP 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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