Member recipe

Gluten Free Chocolate Cupcakes

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 20 minutes

Skill level



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.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


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


  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!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.