Keeping with the tradition of not bowing to the pressure of the world and posting healthy/detox recipes this January, I bring you unhealthy recipe number 2 of 2014 – Gluten-Free Chocolate Cupcakes. I had a lot of gluten-free flour left after my initial foray into gluten-free baking, so I made these cupcakes for my gluten intolerant colleague before I left London. They went down a treat, both with her and my non-gluten intolerant colleagues.
These cupcakes are moist and chocolatey and everything you wouldn’t expect from a gluten-free dessert. This is a great recipe to make if you need to cater for a party or get-together with gluten-free or coeliac friends attending. They can be enjoyed by everyone and I would hazard a guess that those without any intolerance won’t even know that they’re eating a gluten-free product, that’s how great they taste. These cupcakes can also be whipped up in no time, making them a quick and easy addition to any party table.
When my colleague and I search for gluten-free dessert recipes online, we often have to ignore a lot of them because they contain random ingredients that nobody has ever heard of. As I’m not gluten-intolerant, I don’t want to have a tonne of ingredients that I’ll never use again collecting dust in the cupboard and my colleague is quite new to the game, so she doesn’t have things like xanthan gum or sorghum flour lying around. Because of this, we only ever use recipes that contain everyday ingredients or things that are readily available in supermarkets, such as gluten-free flour.
This recipe is no different. Everything used here is likely to already be in your cupboard, apart from the gluten-free flour and this is a relatively inexpensive, one-off addition to your weekly shop. Because there’s only one unique ingredient in it, this recipe is great for those who need to make gluten-free desserts on select occasions. If you’re a fully-fledged pro at gluten-free baking, then you’ll probably be able to find a more advanced recipe that suits your needs and tastes, but if you’re new to the game, like me, then this is perfect for you.
Gluten-Free Chocolate Cupcakes
Prep Time: 15 minutes
Cooking Time: 15 minutes
1 cup white gluten-free flour
¾ tsp baking powder
¼ tsp bicarb soda
¼ tsp salt
⅓ cup cocoa powder
¾ cup caster sugar
60g butter, at room temperature
3 tbsp vegetable oil
½ tsp vanilla extract
½ cup milk
¼ cup brewed and cooled coffee
1 cup icing sugar
¼ cup cocoa powder
40g butter, at room temperature
2 tbsp milk
½ tsp vanilla extract
- Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a 12-hole muffin pan with cupcake cases.
- In a large bowl, sift gluten-free flour, baking powder, bicarb soda, salt cocoa powder and sugar. Add butter and beat, using an electric mixer on medium speed until just combined, approx. 1 minute. Add oil and continue mixing for 1 minute.
- In a small bowl, mix vanilla extract, milk and brewed coffee. Add this to the flour/butter mixture and beat for 30 seconds on low speed. Add eggs, one at a time, ensuring each egg is mixed in fully before adding the next.
- Pour mixture into prepared cases, so they are about ¾ full. Bake for 15-18 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool fully before icing.
- While cupcakes are baking, prepare the icing/frosting: Sift icing sugar and cocoa powder into a small bowl. Add butter, milk and vanilla and stir until butter is completely mixed in. Add more milk, a teaspoon at a time, if icing is too thick. Use a rubber spatula or knife to spread over cooled cupcakes. Decorate with grated white or dark chocolate or sprinkles.