Gluten Free and Dairy Free Chocolate Cupcakes
You wouldn’t believe that these fluffy and moist chocolate cupcakes were gluten and dairy free!
Whether you are gluten/lactose intolerant or know someone who is (or are just trying to cut out gluten and dairy), I’ve developed this easy and delicious recipe that EVERYONE can dig into and enjoy together.
You may be thinking that gluten free bakes tend to taste sandy or gritty and crumble easily. BUT I promise this recipe will blow your mind. My husband who’s a picky eater couldn’t tell the difference and I’m pleased I’ve reached a perfect consistency!
The key ingredient in this recipe is xanthan gum, which is widely available in all the big supermarkets.
Xanthan gum is a common food additive that’s often added to foods as a thickener or stabiliser. It’s created when sugar is fermented by a type of bacteria called Xanthomonas campestris. When sugar is fermented, it creates a broth or goo-like substance, which is made solid by adding an alcohol. It is then dried and turned into a powder, and the final product sort of looks like baking powder and is safe to eat.
As gluten free flour doesn’t have the right proteins (i.e. gluten) to bake a soft and fluffy cake, xanthan gum acts as the ‘protein’ to ensure you cakes have a soft and fluffy texture.
When baking these cupcakes, I would suggest that you to slightly underbake them. This will vary from oven to oven, but bake for about 15 minutes and check how wet the toothpick is after you inserted it into some of the cupcakes. If it comes out too wet it still needs more time in the oven. If it’s got a bit of batter sticking to it, then it’s ready to remove from the oven, and this will ensure your cakes turn out super fluffy and moist.
For the cupcakes
7 oz. dark chocolate, roughly chopped
10 oz. dairy free butter (preferably Vitalite or Stork that comes in a foil), room temperature
10 oz. soft light brown sugar
10 oz. gluten free self-raising flour (such as Doves Farm)
1 tsp. xanthan gum (by Doves Farm)
1 tsp. bicarbonate of soda
For the buttercream
8 oz. dairy free butter (preferably Vitalite or Stork that comes in a foil), room temperature
8 oz. dark chocolate
1 tsp. vanilla extract
14 oz. icing sugar, sifted
For the decorations
Your favourite sprinkles
- Preheat the oven to 180º Celsius and line a cupcake/muffin baking tray with paper cases.
- Melt the chocolate completely over a bain marie and then set aside to cool to room temperature.
- Whisk the butter and sugar for about 5 minutes or until you have a light and fluffy consistency.
- Sift in the flour, xanthan gum and bicarbonate of soda then. Next, whilst mixing, incorporate the eggs one at a time until you have a smooth batter.
- Add the cooled melted chocolate and continue to mix until for 1-2 minutes or until you have a silky-smooth batter. The consistency of the batter will slightly resemble a brownie mix.
- Fill each of the cupcake/muffin cases with the about two-thirds full, then bake in the centre of the oven for 18-20 minutes. They key is to slightly under bake it, so don’t worry after you insert a toothpick to check it has a bit of chocolate on it. Once it gets to this stage remove from the oven and leave to cool on a wire rack.
- Start making the buttercream. Melt the chocolate in over a bain marie then leave to cool to room temperature.
- In a large bowl, beat the butter for about a minute until it gets light and fluffy. Add the vanilla extract and a little of the icing sugar at a time until you get a smooth and creamy consistency. Fold in the melted chocolate and mix until everything is fully combined.
- Once the cupcakes are completely cooled, fill a piping bag fitted with a Wilton 2D piping nozzle with the buttercream. Place the nozzle slightly above the centre of the cupcake. Apply pressure to the piping back and create a spiral until you reach the edge of the cupcake. Repeat this process for the other cupcakes. (Alternatively, gently spread the buttercream with the back of a spoon).
- Decorate with sprinkles and edible glitter. Enjoy!