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Double Chocolate Cupcakes

Gluten Free Mummy
Gluten free cupcakes with a milk chocolate core and a chocolate buttercream frosting.
Prep Time 25 minutes
Cook Time 25 minutes
Servings 12 cupcakes


  • 175 g gluten free self raising flour sifted
  • 150 g butter at room temperature
  • 150 g caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 tsp chocolate spread OR 1 piece of chocolate ensure gluten free

For the buttercream

  • 225 g icing sugar sifted
  • 150 g butter at room temp.
  • 2 tbsp cocoa powder sifted, ensure gluten free


  • Preheat oven to 190°C/Gas 5. 
  • Line a cupcake tin with paper cases. 
  • In a large a mixing bowl, beat the butter and sugar together until smooth, light and fluffy.
  • Add the eggs. Beat.
  • Fold in the gluten free flour.
  • Add up to 2 tbsp milk if required.
  • Put spoonfuls of the mixture into base of paper cases.
  • Place a piece of chocolate or drop teaspoons of chocolate spread on top, then top with another spoonful of mixture.
  • Bake for 20-25 minutes until risen and golden brown. Cool on a wire tray.
  • Beat the butter, icing sugar and cocoa powder together until smooth.
  • Once the cupcakes are cool, pipe or spread the buttercream on top and decorate as desired.
Keyword chocolate cupcakes, gluten free cupcakes, vanilla cupcakes