Gluten free chocolate cupcake
Easy to make chocolate cupcake recipe made with gluten free flour.
Ingredients
Cupcakes Mix
- 175 grams unsalted butter
- 175 grams caster sugar
- 125 grams gluten free self-raising flour blend
- 50 grams cocoa powder
- 4 eggs
- 1/2 teaspoon instant coffee granules disolved in teaspoon of hot water
- 100 grams chocolate chips dark or milk (gluten-free)
- 1 tablespoon sunflower oil
- 2 tablespoon milk
Buttercream
- 150 grams unsalted butter
- 260 grams icing sugar
- 40 grams cocoa powder
- 1 tablespoon water or milk
- tiny pinch of salt
Instructions
- Preheat your oven to 325° F / 160° C (normal oven) / 140° Fan / Gas 3.
- Line a muffin tin with 12 large muffin sized cupcake cases or use two small muffin sized tins.
- Using a handheld whisk, whisk together the unsalted butter and sugar until pale and fluffy.
- Carry on whisking and add eggs, pinch of salt and the coffee granules dissolved in small amount of hot water.
- Add the gluten free flour and the cocoa powder and carry on whisking on a slow speed until all combined.
- The mixture might seem a little dry at this point, so add the sunflower oil and the milk. Mix on a slow speed until the mixture is combined.
- Using a spatula gently fold the chocolate chips in and mix.
- Divide the cupcakes mixture into the cupcake cases (they should be about 2/3 full)
- Bake for 25-30 minutes and check with a wooden skewer when done.
- Leave in the tin until the cupcakes have cooled down a bit and then remove them from the tin and leave to finish cooling on a wire rack.
- To make the buttercream, whisk together the butter, icing sugar and the cocoa powder. Add a pinch of salt and water. Carry on whipping for at least 4 minutes or until the icing is light and fluffy (and goes slightly lighter in colour).
- Using a knife spread the buttercream on to the cupcakes (or you can pipe the buttercream if you like.