There is nothing a light, moist and delicious chocolate cupcake can’t fix. The combination of gluten free flour and almond meal in this gluten free chocolate cupcake recipe delivers a light texture compared to flourless chocolate cupcakes which are fudgier and denser. I personally love both textures and bake according to my chocolate mood (there are many). For parties this is my “go to” gluten free chocolate cupcake recipe because kids love the light, fluffy texture. You know you are onto a winner when your kids ask you to “save some for after school tomorrow pleaaaaaase”.
When beating the chocolate buttercream you want a smooth creamy texture so you can easily squeeze it out of your piping bag. If your buttercream is too dry add a splash of milk and if it is too wet add more icing sugar. You really can’t go wrong here, just test the consistency of your icing as you go. After all I’m sure you won’t mind swiping your finger across the chocolate buttercream bowl.
Garnish your cupcakes as you please because pretty much anything goes with chocolate. I prefer to keep things simple (and chocolatey) so I grate chocolate shards from my chocolate block and sprinkle liberally. Enjoy!
- Cupcake
- 125g unsalted butter, softened
- 250g or 1¼ cups brown sugar
- 3 eggs
- 1 cup milk
- 100g or 1 cup almond meal
- 130g or 1 cup plain gluten free flour*
- 2 tbs cocoa powder or raw cacao
- 2 tsp baking powder
- 100g 70% dark cooking chocolate, melted
- Chocolate Buttercream
- 250g unsalted butter, softened
- 375g or 2½ cups icing sugar mixture
- 100g melted 70% dark cooking chocolate
- * I use Bob's Red Mill 1 to 1 plain baking flour
- Preheat oven to 160c.
- Beat butter and sugar for a few minutes until fluffy. Add eggs one at a time whilst beating.
- Add milk and mix to combine.
- Add almond meal, flour, cocoa and baking powder and mix to combine.
- Add melted chocolate and mix to combine.
- Spoon in muffin tray and bake for 20 min.Cool.
- To make chocolate buttercream beat butter with whisk attachment for 5 min until light and fluffy. Slowly add the sugar and beat until fully incorporated. Add cooled melted chocolate and beat to combine.
- Preheat oven to 160C.
- Beat butter and sugar 30 sec/speed 5. Add eggs one at a time with motor running speed 4.
- Add milk and mix 5 sec/speed 5.
- Add almond meal, flour, cocoa and baking powder and mix 10 sec/speed 5. Scrape sides of bowl.
- Add melted chocolate and mix 5 sec/speed 5.
- Spoon in muffin tray and bake for 20 min.Cool.
- To make chocolate buttercream whisk butter with whisk attachment 2 min/speed 5. Slowly add the sifted icing sugar on speed 3 and whisk to combine. Add cooled melted chocolate and mix 10 sec/speed 4.
How much cocoa goes in the cakes, is it 1/4 cup?
Hi Maven
Yes it is 1/4 cup cocoa. My typo, sorry!!
BEST cupcakes EVER. Perfect texture and so moist and delicious. Can’t wait for the kids to get home from school and try one, I’ll be super mum for sure. Thanks super Helen!
So glad to hear you loved them super mum!!
if I just use 230g plain flour without the almond meal would that change the texture of the baked cupcake? Or is that fine?
Hi Sarah,
The almond meal adds moistness and texture but you can still make the cupcakes without it if you want a nut free version. If you omit the 100g of almond meal just add an additional 50g of the flour. Enjoy and let me know how you go!
Hi Helen, could I use an egg replacer for the eggs? And vegan butter?
HI Celine,
I have never made it with those two substitutes but it should be fine. It won’t taste exactly like the original recipe but you should still get a nice chocolate cupcake in the end. Enjoy!!