Hot Chocolate Cupcakes
Servings: 12 cupcakes
Ingredients
For the cupcakes
- 200 g caster sugar
- 160 g gluten free self raising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
- 50 g cocoa powder
- 1/4 teaspoon salt
- 120 ml dairy free milk
- 2 medium eggs
- 1 teaspoon vanilla extract
- 60 g dairy free butter (melted)
- 100 ml hot coffee
For the buttercream & toppings
- 12 teaspoons dairy free chocolate spread (See FAQs)
- 200 g dairy free butter bock (See FAQs)
- 400 g icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon dairy free milk
- Handful mini marshmallows
- Cocoa powder (to dust)
- Mini Candy Canes (optional - see FAQs)
Instructions
- Preheat oven to 180°C and line a 12 hole cupcake tin with cupcake cases.
- To a large bowl add caster sugar, flour, baking powder, xanthan gum, cocoa powder and salt. Mix well until combined.
- To a separate bowl whisk dairy free milk, eggs, vanilla extract and melted butter. Combine the wet and dry ingredients and then add the hot coffee and mix well.
- Pour the mixture into the 12 cupcake cases and bake for 20 minutes, or until a skewer comes out clean and leave to cool.
- Once cool use a serrated knife to cut a circular hole in the top of each cupcake. Fill each of the holes with a spoonful of dairy free chocolate spread.
- Make the buttercream by beating butter with an electric whisk until soft. Gradually add icing sugar and beat for up to 5 minutes until combined and creamy. Add the vanilla extract and dairy free milk and beat again.
- Pipe the buttercream onto the cupcakes and top with mini marshmallows, a dusting of cocoa powder and a candy cane. Store in an airtight container for up to 3 days.