Gluten-Free Chocolate Cupcakes with Chocolate Buttercream
This is my go-to chocolate cupcake recipe for parties because kids love the light, fluffy texture. You know you are onto a winner when your kids ask you to “Save some for after school tomorrow, pleeease!” The combination of gluten-free flour and almond meal in this chocolate cupcake delivers a soft, bouncy sponge compared to flourless chocolate cupcakes which are fudgier and denser. I personally love both textures and bake according to my chocolate mood (there are many).
- 100 grams 70% dark baking chocolate chopped
- 1 cup milk
- 8 tablespoons unsalted butter softened
- 1¼ cups brown sugar
- 3 large eggs
- 1 cup almond meal
- 1 cup gluten-free all-purpose flour
- 2 tablespoons cocoa powder or raw cacao powder
- 2 teaspoons baking powder
- 16 tablespoons unsalted butter softened
- 2½ cups powdered sugar
- 100 grams 70% dark baking chocolate melted
Preheat the oven to 325°F.
Melt chocolate and milk over low heat in a saucepan. Cool slightly.
Beat butter and brown sugar until creamy. Add eggs, one at a time, while beating.
Add almond meal, flour, cocoa powder, and baking powder, and mix to combine. Add melted chocolate mixture and mix to combine.
Spoon the batter into a lightly greased muffin pan and bake for 20 minutes. Let cool.
To make the chocolate buttercream, beat butter and powdered sugar until creamed. Add cooled melted chocolate and beat to combine. Frost the cooled cupcakes and serve.
Tip: If your buttercream icing is too dry, add a splash of milk and if it is too wet, add more icing sugar.
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