My Gluten Free Guide

Double Chocolate Chip Cupcakes (GF)

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Yummy scrummy gluten free double chocolate chip cupcakes are a winner for parties or for when you fancy a treat. The chocolate sponge base is packed with milk chocolate chips, then they are finished with smooth chocolate buttercream.

You can decorate these cupcakes with anything you like – more chocolate chips, chocolate truffles, slices of Schar Melto or even chocolate eggs at Easter time. Or keep them simple and enjoy the chocolately goodness from the cake and buttercream.

If you are making these for a party, try pairing them up with a batch of my Gluten Free Rainbow Cupcakes, which kids (and adults) go nuts for! Or you could bake my Gluten Free Chocolate Celebration Cake as a centrepiece and surround it with a whole host of these yummy little cupcakes.

Is All Chocolate Gluten Free?

No, as many varieties have a “may contain wheat” warning and some cheaper varieties of cooking chocolate tend to contain wheat. However, there are plenty of coeliac friendly varieties you can use. At the time of writing these include Dr Oetker cooking chocolate (all varieties), Callebaut chocolate (all varieties) and Cadbury giant diary milk buttons.

Double Chocolate Chip Gluten Free Cupcakes Recipe (Makes 12-16)

This recipe will make at least 12 generous-sized cupcakes, but you can stretch it out to 16 if you make the cases a little less full. I’ve allowed for plenty of buttercream too, so if you don’t want to use it all you can simply freeze any leftovers.

You’ll find a full method below, plus some photos to help guide you through the recipe. However, feel free to email me any questions or comments you might have. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

Lastly, if you enjoy these double chocolate chip cupcakes, I would be really grateful if you could review the recipe on the card below.

Laura xxx

Double Chocolate Chip Cupcakes (GF)
Yield: Makes 12-16 Cupcakes

Double Chocolate Chip Cupcakes (GF)

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Ingredients

For the cupcakes:

  • 225g caster sugar
  • 225g unsalted butter
  • 3 medium eggs
  • 0.5 tsp vanilla essence
  • 225g gluten free self raising flour (I used FREEE by Doves Farm)
  • 1 tsp baking powder
  • 0.5 tsp xanthan gum
  • 30g cocoa powder
  • 90ml semi-skimmed milk
  • 75g chocolate chips (milk or dark)

For the buttercream icing:

  • 150g unsalted butter
  • 225g icing sugar
  • 120g good quality milk chocolate
  • 1.5 tbsp cocoa powder
  • 1.5 tbsp milk

Instructions

  1. Preheat the oven to 180C (fan). Take a muffin tin and line holes with cupcake cases.
  2. In a large bowl, cream the butter and sugar together with an electric whisk until fluffy.
  3. Add the vanilla and then the eggs, one at a time, working them into the mixture after each addition.
  4. Sift the self raising flour, baking powder, xanthan gum and cocoa powder into the bowl. Beat for a minute with the hand whisk or a wooden spoon.
  5. Add the milk and beat again, scraping the sides of the bowl to ensure the mixture is lovely and smooth. Then add the chocolate chips and stir to combine.
  6. Divide the cupcake batter evenly between the muffins cases and smooth the top of each.
  7. Pop the cupcakes into the oven to bake for 20 minutes at 180C (fan). To test whether they are cooked through, insert a skewer into the centre of the cake - if it comes out clean the cupcake is cooked but if there is still liquid batter on the skewer it needs a few extra minutes.
  8. Once baked, take the cupcakes out of the tin and move them to a wire baking rack to cool.
  9. When completely cool, you can make the buttercream. For the buttercream, first melt the chocolate in the microwave (heat for 30 seconds, stir, heat for 30 seconds - repeat until fully melted), then set aside to cool.
  10. In a large bowl, whisk the butter with an electric whisk for 3-5 minutes until it has become pale and fluffy.
  11. Add the icing sugar and cocoa powder gradually, working them into the butter with a spoon. Once you have loosely incorporated it all, get your whisk again and beat the buttercream until really smooth and fluffy.
    The chocolate should have cooled by now - you want it to be fully runny, but cool to touch (if still warm it will melt the butter). Keeping the whisk running, gradually add the chocolate the the buttercream, whisking until combined. Remember to scrape the sides of the bowl to catch any mixture that hasn't mixed properly, then whisk again.
  12. Add the milk and combine until you have a smooth buttercream. You then then either pipe or spread this onto the tops of the cupcakes. Then decorate with extra chocolates or sprinkles if you like and enjoy!

For more tasty gluten free bakes, why not check out some of my other recipes while you are here:

Happy baking! xxx

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