Yield:makes 18 cupcakes
Prep Time:10 mins
Cook Time:15 mins
This is a really simple chocolate cupcake recipe free-from allergens & super scrummy. It is über chocolately and everyone loves these as part of an afternoon tea or a children's party. If you don't have ground flaxseed (we grind our own) the cupcakes will be a bit crumbly - as the ground flaxseed works as a flax-*gg binding everything together. We have made them without and they taste great (just are a little messy) so I would recommend you use another egg-alternative like half a mashed banana instead.
- 1 C water
- ¹⁄3 C oil
- 1 Tbs vanilla extract
- 1Tbs cider vinegar
- 1 Tbs ground flaxseed
- 1 C gluten-free self-raising flour
- ½ C raw cacao powder
- 1 C golden caster sugar
- 1 tsp bicarbonate of soda
Preheat your oven to 180°C (fan oven). Prep your cupcake tins with cupcake cases.
In a bowl combine all your wet ingredients. Then add all your dry ingredients and stir to combine.
Once your batter is well mixed spoon out into the waiting cupcake cases so they are all ¾ full of mix.
Pop into the oven for 15 mins* once they are baked get them out and leave in tins for 5 minutes before placing on a cooling rack.
If you are going to ice these make sure that they are completely cold before icing them. The cupcakes centres have residual heat which may melt your icing if you do not let them get completely cold.
*if you are making muffins these will take more like 22 minutes to bake - you can test to see if the cupcakes are ready to come out of the oven by skewering them - if the skewer comes out of the cake clean it's thoroughly baked.
If I ice these I make my chocolate icing as Aars is generally up for a proper chocolate-fest. I tend to ice some cupcakes with a lot less icing than others - (better for little ones) and I tend to top them with my mini melt-in-your-mouth chocolate biscuits which is a variation of my chocolate kisses recipe.