Gluten Free Chocolate Cupcakes Recipe

No Comments... Speak up!

Written by Kyle Eslick / Published in Cake

There are a number of great gluten free recipes for cupcakes, but they all seem to be with fruits, chocolate chips, or something along those lines added. If you are a chocolate craver, here is a gluten free cupcake recipe that is probably going to get your mouth watering!

Gluten Free Chocolate Cupcakes Recipe

Cupcake Ingredients:

90g Cocoa (Van Houten)
350g boiling water
3 eggs (150g) ( free range preferably)
1 Tblspn Vanilla Paste
300g sifted Plain gluten free flour
430g caster sugar (Trufoods)
2 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp Xanthan Gum (Lotus)
1/2 tsp salt
230g unsalted butter (BioDynamic / Organic)

Cupcake Directions:

Preheat oven to 180C (350 F)
Line 2 maybe 3 x 12 hole muffin trays with paper bake cups.
Combine the cocoa and boiling water in a medium bowl and mix really well , get out all the lumps. Allow to cool.
In the bowl of your mixer combine ALL the dry ingredients on low speed for 1 minute.
In another bowl combine eggs, vanilla and 1/4 of the cooled cocoa liquid.
Add the softened butter and the main cocoa liquid to the dry ingredients and mix on low until moistened. Then increase the speed to medium for 2 minutes.
Scrape the sides down then add the egg mix in 3 lots on medium speed beating well between additions.
Grab your spatula and give the bowl a really good scrape and gently mix in any naughty bits from the base of the bowl.
Using your regular ice-cream scoop, gently transfer level scoops of batter into paper bake cups.
Bake for a minimum of 15 minutes then start checking. If not done but starting to overbrown, gently lay a sheet of aluminium foil over the top of the cakes.
Cupcakes are cooked when they spring back if touched lightly in the centre. Allow to cool in the pans for 10 mins then cool on racks.