Chocolate Cupcakes with Chocolate Buttercream Gluten Free |
- Cupcake
- 100g 70% dark cooking chocolate, chopped
- 1 cup milk
- 125g unsalted butter, softened
- 250g or 1¼ cups brown sugar
- 3 eggs
- 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
- 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
Conventional Method
- Preheat oven to 160c.
- Melt chocolate and milk over low heat in saucepan. Cool slightly.
- Beat butter and sugar until creamy. Add eggs one at a time whilst beating.
- Add almond meal, flour, cocoa and baking powder and mix to combine.
- Add chocolate mixture and mix to combine.
- Spoon in muffin tray and bake for 20 min.Cool.
- To make chocolate buttercream beat butter and sugar until creamed. Add cooled melted chocolate and beat to combine.
Thermomix Method
- Preheat oven to 160C.
- Melt chocolate and milk in Thermomix bowl 3-4 min/50C/speed 3. Set aside and clean bowl.
- Beat butter and sugar 30 sec/speed 5 until creamy. Add eggs one at a time with motor running speed 4.
- Add almond meal, flour, cocoa and baking powder and mix 10 sec/speed 5. Scrape sides of bowl.
- Add chocolate mixture and mix 5 sec/speed 5.
- Spoon in muffin tray and bake for 20 min.Cool.
- To make chocolate buttercream place icing sugar in bowl and sift 3 sec/speed 5. Add butter and mix 20 sec/speed 5. Add cooled melted chocolate and mix 10 sec/speed 4.
Recipe by Hungry & Fussy at http://www.hungryandfussy.com/chocolate-cupcakes-with-chocolate-buttercream-gluten-free/
3.5.3226