Soft and fluffy and gluten-free cupcakes these cupcakes are chocolate heaven.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 12
Dietary
Vegetarian
By Lily Jones (Lily Vanilli)From Saturday Kitchen
Ingredients
- 125g/4½oz light brown sugar
- 125ml/4fl oz neutral oil, such as sunflower
- 1 free-range egg
- 125ml/4fl oz full-fat milk
- 55g/2oz cocoa powder
- 35g/1¼oz ground almonds
- 70g/2½oz gluten-free flour
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 100ml/3½fl oz brewed coffee, cooled (not espresso)
- salted caramel or chocolate buttercream, to decorate (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases.
Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. (You can also do this by hand in a mixing bowl.)
In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly.
Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean.
Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred.