Chocolate Cupcakes – Gluten Free

Yesterday was a cupcake sort of day. I probably didn’t think it through all too well as I ended up with chocolate crumbs all over the house and sticky finger prints on the wall, but whatever, we had fun.

These are easy, and can be made all in one pot. They’re not the prettiest cupcakes though, but I can forgive that as they tasted like tiny mud cakes. I didn’t cook them in paper cases as somone (Amy) had used my paper cases last week to ‘snow’ all over the house. Yay me.

Ingredients:

125g (4.5 oz) of butter
100g  (3.5oz) dark eating chocolate (I used cheap cooking chocolate, because it’s 2 days before payday and that’s what I had in the cupboard. They tasted FINE.)
3/4 cup milk
3/4 cup caster sugar (I used Raw Sugar, because again, that’s what I had)
1 cup of GF self raising flour
1/2 GF plain flour
2 TB of cocoa powder (I think I used more.)

NOTE: I like the Orgran Brand gluten free flours, it cooks well AND it’s not deathly expensive.

Preheat the oven to 150C/130C for a fan forced oven (300F/260F fan forced) . Line your muffin pan with paper cases, or if you’re like me, don’t.

Stir the butter, chocolate, sugar, milk and cocoa powder in a medium pot over a low heat until everything is melted. Set aside for 10 minutes or so until it’s cooled a bit. I *may* have left mine for closer to 20, as I checked emails and dealt with small screaming grabby children. It was fine when I came back to it.

Mix in the flours until it’s just mixed and then divide into your cases. Remember to grease your muffin pan if you’re cheating like me and not using paper cases. That’s an important bit.

Bake for 35 minutes or so. Leave in the pan for 10 minutes, or however long it takes you to chase the chocolate covered children around the house and wrestle them to the bathroom. (they were licking the bowl)

Let cool on a wire tray.

Ice them.

Now, the recipe I’m using has a lovely icing mix, but I didn’t use it. Instead I melted 2 tablespoons of butter with a tablespoon of milk. Then I added some cocoa (how much? I don’t know – some) and pure icing sugar. I mixed it all together and then, when it tasted like I might have accidentally caramelised it, I added sour cream as well.

Remarkably, it was delicious. In fact, I’m going to petition for sour cream to be added to all sweets from here on in. If we’re going to eat sweet fattening food, we may as well do it right.

Right?

Right.