Gluten Free Chocolate Cupcakes

These Gluten Free Chocolate Cupcakes are delicious, chocolatey, moist and super easy to make! 

Gluten Free Chocolate Cupcake Recipe
Yields 12
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. For the cakes
  2. 175g Soft Butter (Stork)
  3. 175g Caster Sugar
  4. 4x Medium Eggs
  5. 5ml / 1tsp Vanilla Extract
  6. 125g Gluten Free Self-Raising Flour Blend (I use Doves Farm)
  7. 50g Cocoa Powder
  8. 100g Dark Chocolate Chips
  9. 1tbsp Vegetable / Sunflower Oil
  10. 2tbsp Milk
  11. For the Buttercream
  12. 150g Unsalted Butter (softened)
  13. 260g Fondant Icing Sugar
  14. 40g Good Quality Cocoa Powder
  15. 1-2tbsp Milk
  16. 12x Glace Cherries to top
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the butter and sugar until pale and fluffy.
  4. Add the beaten eggs & the vanilla & mix beat together.
  5. Add the flour & cocoa and mix thoroughly until smooth.
  6. Then add the oil & milk and mix again until combined.
  7. Finally add the chocolate chips, and stir until well mixed.
  8. Spoon the batter evenly into the cases and bake for 25-30 minutes.
  9. When baked remove from the tin and leave to cool on a wire rack.
  10. Whilst they cool cream the softened butter and then add the icing sugar and cocoa, mixing together until creamy and lump free. Finally add the milk and whip together until smooth.
  11. Once the cakes are cool pipe a small swirl of buttercream onto each cupcake and top with a glace cherry.
Notes
  1. Not all brands of things such as chocolate chips are gluten free, so ALWAYS check the labels on ingredients before using them in your gluten free bakes.
Sarah Sibley http://www.sarahsibley.com/

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