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Gluten Free Fudgy Chocolate Cupcakes

Prep Time5 mins
Cook Time18 mins
Servings: 10 large cupcakes



  • 100 g gluten free self-raising flour
  • 45 g cocoa powder
  • 1/2 tsp baking powder
  • Pinch of salt


  • 80 g caster sugar
  • 120 g light brown sugar
  • 80 ml vegetable/sunflower oil
  • 2 eggs


  • 100 g choc chips
  • 120 ml buttermilk - OR 120ml soya milk & 1 tsp vinegar (see "ingredients" section in blog post above)


  • 225 g spread/butter
  • 400 g icing sugar - *you may need a little more depending on your brand of spread
  • 40 g cocoa powder
  • 40 ml milk - optional


  • If you're making your own buttermilk, add the vinegar to your milk now and set aside.
  • Pre-heat your oven to 175oC (gas). Line a cupcake tray with cupcake cases.
  • Place all of "Bowl 1" ingredients into a large mixing bowl and use a hand whisk to mix together.
  • Place all of "Bowl 2" ingredients into a separate mixing bowl and use a hand whisk to mix together.
    >You're looking for a smooth consistent mix - take 15 seconds
  • Pour half of the buttermilk and half of "Bowl 2" into "Bowl 1". Whisk for 5 seconds.
    >Count and don't go over 5!! You're not looking for a smooth consistent mix here, you just want to start combining it.
  • Pour the rest of the buttermilk and "Bowl 2" into "Bowl 1". Whisk again, this time for a little longer until its JUST combined.
    >A few lumps are fine - you're better to have a few lumps than overwhisk it.
  • Tip the 3/4 of chocolate chips into the mix and whisk in - just for 2/3 seconds.
    >If you've whisked your chocolate cupcake mix perfectly, the choc chips will float ontop when you tip them in. If you've over-whisked, they will sink. Don't worry if they do sink, the cupcakes will still be tasty - just a tip to know for next time!!
  • Pour/spoon the mix into the cupcake cases. You want each case to be about 3/4 full.
    >It will be very thin so I find it easier to slowwwwllyyy pour the mix into the cases.
  • Sprinkle the rest of the chocolate chips over the cupcakes
  • Place into the centre of your oven for 18 mins
    >You're looking for the top to be springy to touch, but look very slightly undercooked (they'll keep cooking whilst they're cooling down). You can also poke a toothpick it into the middle of a cupcake and it should come out relatively clean.
  • Move to a cooling rack and allow to cool completely before moving onto the next step


  • Place all of the buttercream ingredients into a bowl and whisk until smooth and delicious!
    >How to fix a common compliant: "my icing went too runny and the top layer of cake was sliding around on it!"
    My tip: Scrap right around the outside of the bowl and gather the butter icing together in the middle. Leave the butter icing to sit at room temperature for at least 20 mins. At that point, give it another little mix with a spoon. If it feels REALLY soft and wouldn't hold its shape, add some more icing sugar and whisk again until it feels thick. If its too thick and you wont be able to pipe it, add a tiny dash or milk and whisk
  • Pipe/spoon onto your cupcakes
  • Eat!!!!!
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