Chocolate Cupcakes with Chocolate Buttercream Gluten Free
Ingredients
  • 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
Instructions
Conventional Method
  1. Preheat oven to 160c.
  2. Melt chocolate and milk over low heat in saucepan. Cool slightly.
  3. Beat butter and sugar until creamy. Add eggs one at a time whilst beating.
  4. Add almond meal, flour, cocoa and baking powder and mix to combine.
  5. Add chocolate mixture and mix to combine.
  6. Spoon in muffin tray and bake for 20 min.Cool.
  7. To make chocolate buttercream beat butter and sugar until creamed. Add cooled melted chocolate and beat to combine.
Thermomix Method
  1. Preheat oven to 160C.
  2. Melt chocolate and milk in Thermomix bowl 3-4 min/50C/speed 3. Set aside and clean bowl.
  3. Beat butter and sugar 30 sec/speed 5 until creamy. Add eggs one at a time with motor running speed 4.
  4. Add almond meal, flour, cocoa and baking powder and mix 10 sec/speed 5. Scrape sides of bowl.
  5. Add chocolate mixture and mix 5 sec/speed 5.
  6. Spoon in muffin tray and bake for 20 min.Cool.
  7. 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/