Can’t eat gluten? Then you absolutely definitely need a great gluten free chocolate cupcakes recipe in your life. Not only is it an essential part of any baking repertoire, but (unless you are one of a very rare species of chocolate-dislikers) they will make you endlessly happy. Or is that just me?
Chocolate cupcakes are also a ‘must have’ for your Easter celebrations. I mean let’s be honest, Easter wouldn’t be Easter without all things chocolate. I for one can’t get enough of the melty, creamy, gooey, sweet stuff. So if there’s an excuse to eat it as a bar… in a mug… as an egg… in a cake… I’ll take it. Finding (or inventing) new recipes to enjoy it, is all part of the game, so Easter is most definitely my heaven.
You see, I am a genuine chocoholic! After I had my beautiful baby, I squirrelled boxes of the stuff in cupboards and ate it when my husband wasn’t around. I even refilled the boxes, just in case he found them and realised what I was doing… it was truly shameful and looking back I am quite mortified by my behaviour (although I am quick to blame it on post-natal hormones). These days I am a little more controlled, but a cake with chocolate is still my preferred option.
I first made this particular gluten free cupcake recipe not long after the Coeliac diagnosis of our daughter. At that time I was less confident in my recipe development, so was really proud when I created these. I made them over and over again and tested them on anyone who would eat them, so thrilled was I that they more than matched up to my previously glutenous expectations. As chocolate cupcake recipes go, it is still one of my absolute favourites… soft and light and perfectly moist with added almond which helps them stay fresh for days (not that they usually last that long).
Squidgy, chocolatey and delicious, this particular and very special Easter batch, was not only a triumph for the sponge, but was excessively generous with the variety of toppings I managed to deliver. With a choice of either mint or strawberry butter icing and vanilla or orange Italian butter cream, there was a flavour choice for everyone. And who can resist the little clutch of mini eggs nestled on the top?
I always think there is something rather beautiful about mini eggs. Of all the chocolate eggs you can get at Easter, they must be the prettiest and by far, the most photogenic. The pastel colours and speckled shells are so iconic… I like to empty a couple of packs of them into a glass jar, just because they look so cute.
The recipe for Italian butter cream was adapted from one found in Artisanal Gluten Free Cupcakes by Kelli and Peter Bronski who can also be found publishing a whole range of amazing gluten free recipes over at No Gluten No Problem. If it’s not a book that you have come across, Artisanal Gluten Free Cupcakes is definitely worth a look, covering any number of cupcake flavours and exciting toppings.
You don’t of course have to make as many toppings as I did, or even make them at Easter. I have used this recipe year round, topped, filled and decorated any which way…. I have even used the chocolate sponge in trifles and as the basis for ice cream cakes. But whenever and however you choose to make them, these gluten free chocolate cupcakes are for keeps.
Don’t just take my word for it though. Grab yourself some pretty cupcake cases, whip up a batch and let me know what you think. Leave me a comment, or better still, take a quick photo, share with the world and tag me in to your social media. I love seeing what my readers have made and am always excited and incredibly proud when I find out that someone has enjoyed one of my recipes.
Other gluten free chocolate cupcakes (and alternatives to chocolate) on Gluten Free Alchemist :
Chocolate Surprise Cupcakes
Cupcake Trifles/Trifle Cupcakes
Double Chocolate Cupcakes with a hint of ginger
Ice Cream Cone Cupcakes
Courgette & Cherry Cupcakes
Creme Egg Cupcakes
Cook Blog Share with Recipes Made Easy
Baking Crumbs with Apply to Face Blog and Jo’s Kitchen Larder
Love Cake with Jibber Jabber
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