200gbuttersoftened (use Stork hard margarine if dairy-free)
200gcaster sugar
4medium eggs
165ggluten-free self raising flour
25gcocoa powderensure dairy-free if necessary
1/4tspgluten-free baking powder
1/4tspxanthan gum
For the filling (optional)
chocolate spreaduse a dairy-free alternative if necessary
For the buttercream
200gbuttersoftened (use Stork hard margarine if dairy-free)
400gicing sugar
1tspvanilla extract
To decorate
chocolate sauceuse melted dairy-free chocolate if necessary
gluten-free sprinkles
12cherries
Instructions
For the cupcakes:
Preheat your oven to 160C Can / 180C and place cupcake cases into your cupcake tin. I sprinkle a little rice into each hole before the case as this helps reduce unwanted moisture.
Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
Gradually add your eggs (I whisk briefly in between each addition) and mix in.
Sift in your flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
Spoon your mixture into your cupcake cases and place in the preheated oven for 20-22 minutes.
Remove from the oven and allow to cool very briefly in the tin, then move the cases to a cooling rack.
For the buttercream
In a large bowl mix your softened butter on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour. You can use an electric hand mixer or stand mixer for this.
Add your icing sugar gradually. I add it in 2 stages and beat for about 3 minutes between each addition.
Add your vanilla extract and mix once more - it should now be done.
To assemble your cupcakes:
Once the cupcakes are cool, if filling, you need to core each cupcake. I use the larger end of one of my piping nozzles to gently push into the centre of each cupcake, then removing the core as you pull it out.
Fill each hole with chocolate spread until full.
Transfer your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. Alternatively, you can always spoon the buttercream on.
Drizzle each with chocolate sauce, add some colourful sprinkles and complete with a cherry on top as the star of the show. Enjoy!