I love cupcakes!  I often make a batch or two (or three!) and freeze some so we can take them out of the freezer later on for a quick homemade snack or comfort on a rainy afternoon 🙂  They are great to take on pic nics or to put in a lunch box for the kids to have as a snack if they are out for a class or a trip.

These easy chocolate cupcakes are a complete invention of mine – they are super quick and easy to make, and the children find them delicious.  They are not too sweet, and they combine the tastes of dark chocolate and vanilla.  I find that they make a very satisfying treat 🙂 

These cupcakes freeze very well – just let them cool down completely before placing them in the freezer.  I usually make extra, freeze some and then take them out when we need them, letting them thaw for a few hours at room temperature.

So… here is the recipe:

Ingredients:

For 15 cupcakes:

• 60 g black chocolate
• 150 g butter
• 130 g sugar
• 1 teaspoon vanilla sugar
• 3 eggs
• 25 g cocoa powder
• 150 g gluten free flour – here you have two options: either use 150 g of gluten free flour cake mix such as Schaer Mix C or Doves Farm self-raising flour (see products used) or use 50 g rice flour, 75 g cornflour and 25 g buckwheat flour.  I’ve tried both options and they both work very well 🙂
• 60 g milk
• a pinch of salt

Method:

• Place the chocolate and butter in a bowl and melt (in the microwave for one minute, or over a pan of boiling water).
• Mix the melted chocolate and butter; add the sugar, vanilla sugar and eggs and mix well.
• Add the cocoa powder, gluten free flour and pinch of salt.  Mix well.
• Add the milk and mix until smooth.
• For baking, I use a cupcake/muffin tray, with cupcake cases.  Place a large spoonful of the mixture into each cupcake case and bake in the oven for 20-25 minutes, at 200°C.  Don’t overcook the cupcakes, or they’ll be too dry.
• Let the cupcakes cool down – and enjoy!

 

Hope you like them 🙂