Chocolate Cup Cakes
I have made these chocolate cup cakes for many years now. I usually don’t make them dairy free, but that’s because they are so delicious I really don’t want to be tempted to eat them. But, I’ve highlighted in the recipe how I make them dairy free.
Every time I make these cup cakes my non-gluten friends and family members cannot believe they are gluten free.
In addition to the recipe being adaptable from being gluten free to gluten and dairy free, you can also use it to make a delectable chocolate cake or even as a base for muffins.
I usually make these as cakes for Bella to take to her friend’s birthday parties, so that she can enjoy some cake whilst all the other kids are eating birthday cake. Sometimes she has them with just butter cream and sometimes with butter cream and sprinkles on top (see below photos).
They are light, fluffy and chocolatey.
Using a size 16 ice cream scooper this mix makes 32 cup cakes. If you don’t use ice cream scoopers then it may make more, or, if you make mini cup cakes then it will obviously make more. I have made mini cup cakes with this mix and it made approximately 65 mini cup cakes.
Chocolate Cup Cakes
|Prep time||Cook time||Total time|
|10 mins||25 mins||35 mins|
Author: Tracey Francis of Essential Olie
- 250g unsalted butter (or nuttelex)
- 1½ cups sugar*
- 2 eggs
- 250g plain yogurt (or coconut yogurt)
- 1 cup water (room temperature)
- 1 teaspoon vanilla powder
- 2½ cups gluten free flour (sifted)**
- ½ cup raw cacao powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon guar gum
- Preheat oven to 175°C on fan forced.
- Line 2 x 12 cupcake tins with cake patty papers.
- Sift flour, vanilla powder, raw cacao powder, baking powder, baking soda and guar gum into a large bowl then set aside.
- In a mix master whisk together butter/nuttelex and sugar til light and creamy.
- Add in eggs, whisk til combined.
- Add in yogurt and water and whisk til combined.
- Slowly add flour mixing after each spoonful.
- Scoop mix into prepared cake patties (I use a size 16 scooper so the mix makes 32 cup cakes).
- Bake for 20-25 minutes.
* I use organic raw caster sugar.
** I highly recommend you use my sweet sorghum flour mix. It’s totally worth mixing and blending flours.
I love topping these cup cakes with a traditional butter icing, which again you can easily adapt to be dairy free as we do by using nuttelex and coconut cream or non-dairy milk. If you use milk or non-dairy milk start with 1 Tablespoon first as it tends to make the icing thinner.
For my butter icing recipe, please click here.