Double Chocolate Cupcakes
Gluten free cupcakes with a milk chocolate core and a chocolate buttercream frosting.
Ingredients
- 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
Instructions
- 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.