These cupcakes are light, fluffy and absolutely delicious topped with a perfect chocolate buttercream. The recipe is based off my favourite gluten-free cake recipe that I developed a few months ago.
Just a few baking notes:
- This is a butter-based cake recipe involving the creaming method, and is not an oil-based chocolate cake which involves the mixing of wet and dry ingredients. In this instance, I actually prefer a butter-based cake for several reasons; it produces a better texture with this blend of flours, the butter yields a more delicious flavour and these remind me of the cupcakes my mum used to bake when I was young. Even though it is a butter-based cake, I do like to add just a tablespoon of oil just to keep it tender.
- Since the butter is at room temperature, the eggs should also be at room temperature. If you forget to take your eggs out of the fridge, it is not a big deal – the cupcakes will turn out just as well – but it simply allows the butter and eggs to properly emulsify and avoids curdling.
- This specific blend and ratio of flours is pivotal in achieving that light yet moist texture. It is very important for the white rice flour to be super fine. Some of the products in Australia supermarkets are not finely ground but course and gritty, so just be careful. I do not recommend making substitutions like swapping the white rice flour for brown rice flour. I prefer to develop recipes with the individual flours rather than using a store-bought GF flour blend, because each brand has a different mix of flours and may not necessarily work.
- The xanthan gum is also important for providing structure, which obviously is lacking without the use of gluten.
So I hope you enjoy the recipe, and if you have any questions please let me know. I also have a gluten-free coffee cupcake and gluten-free vanilla cake recipe.
Gluten-free Chocolate Cupcakes
Makes 12-14 Cupcakes
Gluten-free Chocolate Cupcakes
- 115g unsalted butter, room temperature
- 115g caster sugar
- 1 tbsp neutral oil
- 2 eggs, room temperature
- 1/2 tsp vanilla extract
- 35g almond meal
- 50g white rice flour
- 15g potato starch
- 5g tapioca starch
- 20g cocoa powder
- 2 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 2 tbsp water, room temperature
- Preheat the oven to 180°C. Line a cupcake tray with cupcake liners.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and oil on high speed until light and pale in colour, about 5 minutes. Add the eggs, one at a time, beating well in between each addition. Add the vanilla extract.
- In a separate bowl, combine the almond meal, rice flour, potato starch, tapioca starch, cocoa powder, baking powder and xanthan gum. Add this to the butter and sugar mixture, and mix on low speed until just combined. Add the water, and mix until just combined and a smooth batter has formed.
- Divide the batter evenly between cupcake liners, filling the liners until 3/4 full. Bake for 12-15 minutes. Remove from the oven, and allow to cool completely on a wire rack.
Chocolate Buttercream
- 170g unsalted butter, room temperature
- 300g icing sugar
- 25g cocoa powder
- 1/2 tsp vanilla extract
- 2-4 tbsp milk
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and pale in colour, about 5 minutes.
- Add the icing sugar and cocoa powder in gradually in 3 batches, mixing well in between each addition. Add the vanilla extract and 2 tbsp of milk, and beat on high speed for a further 2 minutes until light and fluffy. If the frosting is too thick, simply adjust by adding a tablespoon or two of milk.
- To decorate: Transfer frosting into a piping bag fitted with a plain round nozzle. Pipe a generous amount of frosting onto each cupcake, and spread lightly with an offset spatula to create a swirl.
- Finally, serve and enjoy. Store in an airtight container for up to 4 days.