Gluten Free Chocolate Cupcakes
Rich, fluffy, and totally indulgent—these gluten-free chocolate cupcakes are topped with a creamy cocoa buttercream that’s impossible to resist.
Ingredients
- 125 g Gluten Free Self-Raising Flour
- 40 g cocoa powder
- ½ tsp salt
- 115 g unsalted butter softened
- 1 cup Raw Caster Sugar
- 2 large eggs
- 1 tsp vanilla flavour
- 120 g sour cream
- 1 cup unsalted butter softened
- 3 cups icing sugar
- 1/2 cup cocoa powder
- 3 Tbsp whipping cream
- 2 tsp vanilla extract
Instructions
- Preheat oven to 160°C fan-forced. Line a 12 capacity muffin pan with cupcake liners. Set aside.
- In a large bowl, whisk together the flour and salt. Set aside.
- In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in sour cream and mix until fully combined.
- Slowly add the dry to wet ingredients and mix until just combined. Scoop the batter into the cupcake liners. Bake for 18-22 mins or until a wooden toothpick inserted into the centre of the cupcake comes out clean.
- Remove from the oven and allow to cool.
- For the frosting: With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add icing sugar, cocoa powder, 3 Tbsp heavy cream, and 2 tsp vanilla extract.
- Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.
- Transfer to a piping bag with and pipe small swirls on the top of cupcake.