Gluten free and Eggless Double Chocolate Cupcakes

IMG_1944-1.JPG

I apologize for the sad, lonely cupcake in the picture, I forgot to take a picture and by the time I remembered, there was only one left! I guess that just shows how delicious this cupcake is. It’s a chocolate cupcake with white chocolate frosting, decorated with a chocolate button. It’s also gluten and free and eggless, and one thing great about this recipe is how moist the chocolate cake is, despite the lack of eggs and gluten.

Chocolate cupcakes recipe adapted from: https://www.hersheys.com/recipes/recipe-details.aspx?id=184&name=HERSHEY’S-PERFECTLY-CHOCOLATE-Chocolate-Cake
White chocolate frosting recipe from: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipelisting/filter/dianas/recipeid/3533/recipe.cfm

Ingredients
For the chocolate cupcakes:
1 cup granulated sugar
7/8 cup all purpose flour (I used gluten free flour)
3/8 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg (I used an egg replacer)
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water

For the white chocolate frosting:
1/2 cup finely chopped white chocolate (or 3/4 cup white chocolate chips)
1 3/4 cup confectioners’ sugar
1/4 cup milk
1/2 tsp vanilla extract
3/8 cup butter

For decoration:
Chocolate buttons (Optional)

Procedure
For the chocolate cupcakes:
Preheat the oven to 180°C.
Line a cupcake pan with liners or grease.
Stir together the sugar, flour, baking powder, baking soda, cocoa powder and salt in a bowl.
Add egg (replacer), milk, oil and vanilla.
With an electronic mixer, beat on medium speed until a coherent batter forms.
Stir in the boiling water.
Pour into the cupcake pans until 2/3 full.
Bake for 25 minutes, or until a skewer inserted in the centre of the cupcake comes out clean.
Let it cool completely before frosting.

For the white chocolate frosting:
Melt the white chocolate in a double boiler or in the microwave if you don’t have one, and stir until smooth. Let it cool to room temperature.
Sift the confectioners’ sugar into a medium bowl, and stir in the milk and vanilla.
Add the butter and salt, and beat until smooth.
Stir in the cooled, melted white chocolate.
Refrigerate until it is hard enough to pipe/spread.

Assembly:
Pipe/ spread the white chocolate frosting on the cooled cupcakes.
Decorate with the chocolate buttons if preferred.
Makes 15 cupcakes.

Advertisements