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:
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
- 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 🙂