Ingredients

Cupcakes:
225g Glutafin Gluten Free Select Multipurpose White Mix
225g caster sugar
225g unsalted butter
3 eggs
½ tsp vanilla essence
1 tsp baking powder
30g cocoa powder
90ml milk
75g dark chocolate chips

Buttercream:
150g unsalted butter
225g icing sugar
120g milk chocolate
1 ½ tbsp cocoa powder
½ tbsp milk

Method

Cupcakes

1. In a large bowl, whisk together the butter and sugar until light and fluffy.
2. Whisk in the eggs, one at a time and finally add the vanilla essence.
3. Add the flour mix, baking powder and cocoa powder. Beat until combined.
4. Add the milk and beat again, until the mixture is smooth. Fold in the chocolate chips.
5. Divide the gluten free cupcake batter evenly between the muffin cases.
6. Bake for 20 minutes, then test with a skewer. If it comes out clean the cupcakes are ready, bake until they have reached this point.
7. Cool your gluten free chocolate cupcakes on a wire rack.

Buttercream

1. Either melt the chocolate in a microwave, or in a bowl over a saucepan until it’s completely liquid. Set aside to cool.
2. Whisk the butter in a large bowl until pale and fluffy.
3. Add the icing sugar and cocoa powder gradually, folding them into the butter with a spoon. Then whisk again until smooth.
4. Gradually add the chocolate the buttercream, whisking until completely combined.
5. Add the milk and whisk until you have a smooth buttercream.
6. Pipe the chocolate buttercream onto your gluten free cupcakes.