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Moist & Delicious Gluten-Free Chocolate Cupcakes with Dark Chocolate Frosting!
So I have posted a few gluten free recipes now, but I have had loads of requests for a chocolate cupcake/cake one! Similar to my Gluten and Dairy Free Chocolate Cake, Double Chocolate Gluten Free Cookies, Gluten Free Brownies and my Gluten Free Carrot Cake – im sure you guys will LOOOOVE this one!
Obviously thought it was time to oblige (and I had a request from my friend) soooo hello new recipe! I sort of went along the lines of my Gluten Free Vanilla Cupcakes and used the tactic of custard powder. And it worked! YUM!
Now, if you haven’t seen my Gluten Free Vanilla Cupcakes recipe, I use the Birds’ custard powder as it lightens the texture, but binds it better. This is because I find that regular recipes where they have just been swapped for gluten free flour are quite crumbly and can be dry, and the custard powder stops this! And don’t worry, you can’t taste custard.
The Birds’ one is made with maize/corn flour so its safe for coeliacs, but its always best to check as I don’t know what it’ll be like in other countries for example.
However, if you can’t access custard powder, the cupcakes are still delicious without the powder – I just prefer them with, it makes the cupcakes so yummy and binds the sponge to better replicate a ‘regular’ sponge.
I decided to try something a little different with the frosting, and was inspired by my Christmas Yule Log recipe, as it uses real chocolate in the frosting, compared to cocoa powder.
If you don’t want to use real chocolate, then my Chocolate Cupcakes recipes use cocoa powder! Either way, this is delicious. I LOVE using dark chocolate in my cupcakes – using the butter and sugar lightens it so it doesn’t taste like dark chocolate at all, its just delicious, sweet and creamy. Yum.
I personally use Doves Farm gluten free flour as its available in most supermarkets at a relatively cheap price! I have heard that there are better ones, but I’m pretty happy with this one so far – and to me, these are just as tasty like this! Enjoy!
Gluten Free Chocolate Cupcakes
- 180 g unsalted butter (softened)
- 180 g caster sugar
- 3 large eggs (beaten)
- 150 g gluten free self raising flour
- 30 g cocoa powder
- 50 g custard powder
- 1/2 tsp vanilla bean extract
- 2 tbsp whole milk
Chocolate Buttercream Frosting
- 100 g dark chocolate (melted)
- 125 g unsalted butter (room temperature)
- 225 g icing sugar
- Preheat your oven to 170C/160CFan and line a 12 hole muffin tray with large cupcake cases/muffin cases – leave to one side for now.
- Cream together the unsalted butter and caster sugar with an electric beater until smooth.
- Add in the beaten eggs, gluten free self raising flour, cocoa powder, custard powder & vanilla bean extract, and beat again for about 20-30 seconds on a medium speed (it really doesn’t take too long, you don’t want to overheat the mixture! Add a spoonful of whole milk at a time if the mixture is too stiff, so its a good cupcake consistency.)
- Spoon into your cases (Use a cookie/ice-cream scoop so that the cupcakes are even!)
- Bake in the oven for 15-20 minutes (I baked mine for 17 minutes) or until cooked through! Leave to cool for about 2 hours on a wire rack.
Chocolate Buttercream Frosting
- Melt your chocolate over a pan of simmering water, or in the microwave in short bursts in a microwave safe bowl, then leave to cool.
- Beat the softened unsalted butter until smooth – this can take a couple of minutes.
- Add the icing sugar to the unsalted butter and beat well until it is combined making sure the icing sugar is fully incorporated until moving on!
- Once all of the icing sugar and unsalted butter is combined, keep on beating the frosting, but add the cooled and melted chocolate into the mix and beat again for a few minutes until light and fluffy!
- Decorate your cupcakes however you wish (I use lots and lots of sprinkles!) – and enjoy!
- I buy my cupcakes cases from Iced Jems - here!
- I use Doves Farm gluten free flours for my day-to-day GF baking as its more readily available then other more expensive (and better ones).
- You can also buy cheaper ones, but I’d recommend this brand if you can find it, as its the best supermarket one that I have found!
- If you are GF you will already know this – but if you are baking for anyone else who is GF, then check the ingredients on everything you use, most custard powders are GF as far as I am aware - they tend to use maize/corn flour which is safe!
- These cupcakes will last in an airtight container for 2-3 days, or freeze them for up to 3 months!
Find my other recipes on my Recipes Page!
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