Gluten free Chocolate Cupcakes
These Gluten free Chocolate Cupcakes are topped with a swirl of smooth delicious whipped chocolate ganache frosting. These Chocolate cupcakes are so simple to make but taste and look stunning. Perfect for special occasions, birthdays, and Valentine's day.
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Servings: 12 cupcakes
Equipment
- 12 Cupcake cases ( I like to use large cupcake cases to the size of muffin cases)
- Icing Piping nozzle and Piping bag
- Electric whisk (Don't worry if you do not have this you can whisk by hand. It will take a bit longer and require a bit of effort)
- 12 hole muffin baking tin
Ingredients
Ingredients for Gluten-free Chocolate Cupcakes
- 200 grams Gluten-free plain flour (Gluten free all-purpose flour)
- 200 grams Caster Sugar
- 50 grams Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking soda
- ¼ Teaspoon Xanthan Gum
- ¼ Teaspoon Salt
- 200 grams Butter Melted
- 200 ML Whole milk Room temperature
- 2 Large Eggs
- 60 ML Warm water
Ingredients for Whipped Chocolate Ganache
- 350 grams Chocolate I used 250g Milk Chocolate and 100g Dark chocolate
- 350 grams Heavy cream (Double cream or heavy whipping cream)
Instructions
How to make gluten free chocolate cupcakes
- Preheat the oven to 170°C/225°F/Gas Mark 3. Prepare 12 hole muffin tray with muffin cases.
- In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
- In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.
- Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and resembles a smooth chocolate cake batter.
- Divide between the 12 muffin cases filling to around half way. Depending on the size of your muffin cases you might have a little leftover mixture you can use for more cupcakes.
- Place in the oven and bake for approximately 20-25 minutes. Insert a skewer into a cake. If it comes out clean its ready if not leave it in slightly longer. (Times may vary slightly dependent on oven).
- Transfer to a cooling rack and leave to cool and make the frosting.
How to make Chocolate ganache
- Chop the chocolate up as finely as you can and place in a large bowl.
- Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
- Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
- Stir the melted chocolate and cream together until fully combined and smooth.
- Leave the chocolate ganache to cool completely and then cover and place in the refrigerator for 30 minutes.
- Once the chocolate ganache has had time to chill whisk until the frosting becomes creamy and thick. It won't take long to thicken and usually only takes up to 5 minutes when using an electric whisk or mixer. (The key is to not over whisk as it will quickly become thick)
- Place the chocolate frosting into a piping bag with your preferred piping tip and then swirl it on top. Top with your preferred sprinkles if desired.
Notes
Can I make the cupcakes Dairy free?
That’s no problem this is easily adapted If you require dairy free chocolate cupcakes. You can substitute the Butter for 200ml of vegetable oil and use Almond milk. Decorate with your preferred dairy-free frosting.
How do I store the chocolate cupcakes once baked?
The cupcakes can be stored in an airtight container for you to enjoy for up to 3-4 days. Store in an airtight container in the refrigerator once frosted with chocolate ganache for up to 4 days. Remove from the refrigerator and allow to come to room temperature before eating.
Can I Freeze the cupcakes?
Yes! They will freeze really well. The cupcakes can be frozen in a freezer-safe container/bags for up to 3 months. Then you can add the icing once they have fully defrosted.
How do I store leftover chocolate ganache?
Whipped chocolate ganache can be stored in a sealed container in the refrigerator for up to 7 days. Chocolate ganache is also suitable for freezing for up to 3 months.