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Divide approx. 30g of the cooked noodles to each chicken soup portion just before serving

These are small, dainty, fudgy chocolate cupcakes, delicately adorned with a thin layer of luscious chocolate icing, a sprinkle of cocoa and a fun touch of decorative chocolate on top. To add a touch of festivity, a mini-Easter egg is nestled on each cupcake, making them perfect for this special occasion.

Decorated chocolate cupcakes ready to serve

Change the decoration topping to fit in a children’s birthday party theme or leave them only dusted with cocoa to be served at a refined high tea.

The best part? They are unbelievably easy to make, especially when involving little ones, and can be prepared in advance, either chilled with the icing or frozen without it.

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Other Gluten-Free Treats to consider for your next party

Gluten-Free Dulce de Leche Pumpkin Cupcakes

several iced orange cupcakes on a cake platter

Gluten-Free Baileys Baked Cheesecake

Baileys cheesecake on a cake stand

 

Gluten-Free Chocolate Cupcakes

by Sandra, Fun Without Gluten
These are small, dainty, fudgy chocolate cupcakes with a thin layer of chocolate icing, dusted cocoa and decorative chocolate to top it off. For this occasion, a mini-Easter egg adds a festive touch.
Consider making these for a high tea, children’s birthday or festive party. Not only are they easy to make, especially with children, but they are also convenient to make ahead of time to chill iced or freeze uniced
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Prep Time 15 minutes
Cook Time 20 minutes
Icing Time 10 minutes
Total Time 45 minutes
Course baking, Festive, Kids' Snacks, Party Food
Cuisine Easter, Festive, General
Servings 8 small cupcakes

Equipment

Ingredients
  

For the cupcakes

For the icing

  • 50 g good quality dark chocolate chocolate, e.g. Lindt, Valrhona, Callèbaut, broken up into pieces
  • 25 g icing sugar, sifted
  • 1-2 tbsp boiling water

Decorations

  • Cocoa powder, for dusting
  • 8 Store-bought gluten-free mini-Easter eggs

Instructions
 

For the cupcakes

  • In a food processor, place all the ingredients for the cupcakes except the milk.
    In a food processor, all the chocolate cupcake ingredients are added
  • Process until well combined.
  • Add the milk while the food processor is running. The cupcake batter should appear smooth.
  • Line a cupcake tray with paper cupcake cases.
  • Spoon the cupcake batter into each cupcake cavity until it is ¼ full.
    The chocolate cupcakes are added to a cupcake tray
  • Note: These steps can be done by hand in combination with a whisk and wooden spoon.

Baking

  • Preheat the oven to 160°C/320°.
  • Bake for 20 mins or until cooked through when tested with a toothpick. They are ready when no batter sticks to the toothpick.
  • Remove them from the oven and leave them to cool for 5 mins in the cupcake tray.
    The baked chocolate cupcakes cooling down in the cupcake tray
  • Gently transfer the cupcakes to a wire rack to cool down further.

Icing

  • While the cupcakes are cooling down, prepare the icing by melting the chocolate in a Bain-marie (a bowl over simmering water in a saucepan).
  • Add the sifted icing sugar and stir until smooth.
    Adding the icing sugar to the melted chocolate to make the icing
  • Turn off the heat and gradually add the boiling water, stirring constantly. The icing should appear glossy, smooth and fudgy.
    Adding the boiling water to the chocolate icing to make it smooth
  • Immediately spread the icing over the cupcakes using a spatula.
  • Generously, dust the cocoa powder over the cupcakes and add your selected mini-Easter egg on top.
    Dusting the chocolate iced cupcakes with cocoa
  • Transfer the decorated chocolate cupcakes to a tray or container and chill until serving time.
    Decorated chocolate cupcakes ready to serve

Notes

Note:
Sometimes the cupcake cases fan open while baking, therefore if you like a tidy look, remove the cupcakes from the baked liners and transfer them to new cupcake cases before icing and decorating them.
  • Keeps chilled for 3 days.
  • Non-iced cupcakes are suitable to freeze.
  • Icing is not suitable to freeze.
Keyword gluten-free chocolate cupcakes, gluten-free cupcakes
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The end result of the Asian chilli oil once it has cooled down
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