Gluten Free Chocolate Cupcakes with Melted Choc Strawberries
My all time favourite gluten free chocolate cupcakes recipe, topped with velvetty buttercream, melted chocolate and a fresh strawberry!! How can you go wrong with that?!!!
I have to say, I’ve tried TONS of chocolate recipes but in my eyes, nothing beats this one. It creates a light and fluffy, yet indulgently rich chocolate cake. And it has just the right amount of crumbliness (is that a word?!).
A regular vanilla cupcake recipe with added cocoa powder just won’t cut it after you’ve tried this!
Right, now lets get stuck into the recipe…
Chocolate Cupcakes with Melted Chocolate Strawberries
- 210 g spread/butter – I use a tub of Flora – original or dairy free
- 150 g caster sugar
- 75 g light brown sugar – substitute with extra caster sugar if you haven't got this
- 3 eggs
- 225 g self raising flour
- 3 tbsp cocoa powder
- 150 g spread/butter
- 350 g icing sugar
- 12 strawberries – not too big! If they are, cut them in half or chop the bottom off
- 50 g chocolate – AT LEAST!
Making the Cakes
- Preheat your oven to 180oC (fan).
- Line your cupcake tray with cupcake cases.
- In a large bowl, whisk together the butter & both types of sugar until fully combined>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
- Crack all the eggs into a separate bowl & beat together.
- Add the half the beaten eggs, half the flour and half the cocoa powder to the butter/sugar and whisk together until JUST combined (20-30 seconds).
- Repeat for the rest of the ingredients, making sure you scrape right down to the bottom of the bowl and around the sides so everything is thoroughly mixed.
- Spoon the mix into your cupcake cakes. They should be about 2/3 full to give it enough room to expand when it bakes – for me, that was about 1.5 heaped tbsp full.
- Bake for approx 23-25 mins.>You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Transfer to a baking tray and leave to cool thoroughly before moving onto the next step.
- Whisk together the remaining butter and icing sugar until pale and smooth (takes at least a minute).
- Pipe onto your cupcakes – if you're not confident with this, there's tons of YouTube videos you can watch but my tip is to start by making a circle round the outside, then slowly circle in, overlapping half of the the existing circle of buttercream.
- Optional but helpful: If you have the time (and room in your freezer!) place the cupcakes into the freezer for at least 10 mins to firm up the buttercream in preparation for the next steps!
- Melt your chocolate. My preferred method: This is a cheating way of "tempering" chocolate – will keep it shiny and keep its texture once its set again>Add about an inch of water to a saucepan and bring to a simmer>Break up 2/3rds of your chocolate and place into a mixing bowl, over the saucepan. Make sure the base of the bowl doesn't touch the water>Stir until melted and then take off the heat.>Add the remaining 1/3rd and stir (off the heat) until its all melted too.
- Drip a small teaspoon of chocolate onto each cupcake.
- Take a strawberry, dunk it in the remaining bowl of melted chocolate and place onto the top of each cupcake. Hold it for 10 seconds before letting go – this will help it keep in place ontop of your cake!
If you’re struggling with your cake recipes not turning out quite as you’d hoped, look at your flour.
- The quality of flour makes a massive difference for gluten free baking. FREEE by Doves Farm is my fav (not an ad, I just love them).
- If you’re using a different brand, check it has a bit of Xanthum gum in it (stops the cake from being tooooo crumbly). If it doesn’t, you can buy it in the free from section of most supermarkets.
If you’re still struggling, message me and I’ll do my very best to help 🙂
Or looking for some more baking recipes? Here are some of my favs: