Chocolate Gluten-Free Mini Cupcakes
recipe

A delightful chocolate mini cupcake designed for sweet tooth enthusiasts, perfect for parties or coffee tables. These cupcakes are rich in chocolate and topped with a wonderful creamy frosting.
Preparation Time: 45 minutes
Serving Size: 35-40 cupcakes

Ingredients:

Cupcakes:
- 100 g butter
- 200 g dark chocolate
- 250 g gluten-free flour blend
- 100 g unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 1 tsp xanthan gum
- A pinch of salt
- 2 eggs
- 200 g sugar
- 150 g plain yogurt
Frosting:
- 150 g milk chocolate
- 100 g dark chocolate
- 250 g room temperature butter
- 4 tbsp unsweetened cocoa powder
- 80 g powdered sugar
- 125 ml cream

Instructions:

1. Melt the butter in the microwave and add 100 g of chopped dark chocolate. Stir until the chocolate has melted.
2. In another bowl, measure the gluten-free flour blend, cocoa powder, baking powder, vanilla sugar, xanthan gum, and salt.
3. In a separate bowl, beat the eggs, sugar, and yogurt together. Combine with the butter-chocolate mixture and sift in the dry ingredients. Finally, fold in 100 g of chopped chocolate.
4. Spoon the batter into a muffin tin or paper liners and bake at 180°C (350°F) for about 15 minutes.
Frosting:
1. Chop and melt the chocolate for the frosting.
2. Beat the softened butter, cocoa powder, and powdered sugar until smooth. Add the melted chocolate and mix briefly.
3. Gradually add the cream while beating, until the frosting is smooth and ready for piping.
Allow the cupcakes to cool at room temperature for a while before serving, so the frosting doesn't harden.

Nutritional Information (per cupcake):

- Energy: 210 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 11 g
- Fiber: 1 g
Enjoy these delicious chocolate mini cupcakes!

Reviews: 4.14 (379 reviews) ★★★★★ share