Gluten Free(DOM)

We are a Mother daughter team both gluten free and one who is lactose! We have been going strong for 5+ years now and through trial and error have learned the good and the bad!

Recipe: chocolate cupcakes & buttercream frosting


Here is another recipe from the shower I threw for my now sister in law (Congratulations Mrs. & Mrs. Nelson)! These cupcakes aren’t the prettiest but they do taste delicious and they are gluten free and dairy free! Check out the final display at the end of this post!

Serving Size: 12

Chocolate Cupcake Ingredients: (Gluten Free)
6 oz semisweet chocolate, chopped
6 Tbsp (3/4 stick) unsalted butter, cut into pieces
1/4 teaspoon espresso
3 large eggs, separated
6 tablespoons sugar
1/4 tsp salt
1 tsp vanilla

Vanilla Butter-cream Ingredients: (Dairy Free)
1½ sticks unsalted butter, at room temperature
1 ½ cups confectioners’ sugar, sifted
Pinch of salt
½ tbsp heavy cream
½ tbsp vanilla extract

Butter-Cream Directions:
Place butter in a bowl and whip on medium high speed until it is completely smooth. Turn the mixer down to medium-low and slowly add in the confectioners’ sugar until it is all mixed together. Then add the heavy cream and vanilla and mix until it is all smooth. Turn the mixer on high and beat it until fluffy. Then set it aside for later.

Cupcake Directions
Preheat oven to 350°F. Line 12 standard-size muffin cups. Add chocolate, butter and espresso in medium saucepan over low heat. Stirring continually, so as not to burn,  until mostly melted, then remove from the heat and stir until it is fully melted. Cool to lukewarm, stirring occasionally.

Using electric mixer beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Slowly add in chocolate mixture and vanilla , into yolk mixture.

In another bowl, beat egg whites until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form (Put bowl in the freezer beforehand to cool it for best results). Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.

Bake cakes for about 15-20 minutes until tops are puffed and dry to the touch. They will crack and be brittle.  Insert a tester into the middle of the cakes and make sure it comes out clean.  Let them cool, the cupcakes will being to crumble a bit. Then add the icing on top. These are very light cupcakes so do not add too much frosting as it will be overwhelming.

IMPORTANT NOTE: Do not overfill your cupcakes but rather under-fill for best results. These are very light, brittle cupcakes and so they break apart easy. They are delicious though! Taste kind of like a brownie on the inside!



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One thought on “Recipe: chocolate cupcakes & buttercream frosting

  1. CortneyStanchfield on said:

    WOW! I wish I could have chocolate! They look delish! 🙂

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