Gluten Free Chocolate Raspberry Cupcakes
Decadent, deep dark chocolate cupcakes filled with raspberry jam and topped with silky buttercream
Servings: 24 cupcakes
Calories: 350kcal
Equipment
- Two cupcake pans
Ingredients
For the cupcakes:
- 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum
- 1/2 Cup sweet rice flour
- 1 3/4 Cups white sugar
- 1 1/2 tsp baking soda
- 3/4 Cup dutched cocoa powder dutched
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 Cup sour cream
- 3/4 Cup canola oil
- 2 tsp vanilla extract
- 1 Cup piping hot coffee
For the filling:
- 1 Cup raspberry jam seeded or unseeded
For the frosting:
- 3 Cups salted butter room temperature
- 4 Cups powdered sugar
- 1 Cup dutched cocoa powder dutched
- 1 tsp vanilla extract
- 1/4 tsp salt
For the optional decoration:
- 1/4 Cup freeze dried raspberries powdered or crushed/sifted
Instructions
- Take the butter out of the fridge and set on the counter to bring it to room temp. Preheat the oven to 350° F and grease two 12-cupcake pans with either butter or cooking spray, or line with paper cupcake cups. In a medium bowl, sift together all of the dry cupcake ingredients (flours, sugar, cocoa powder, baking soda, baking powder, salt), and whisk to combine.
- In a separate large bowl, whisk together the eggs, sour cream, canola oil, and vanilla extract until fully blended and creamy. Once combined, add in the dry ingredients and use a spatula or wooden spoon to mix. Fun step! Poor in that cup of piping hot coffee and stir until fully combined (it’ll take some working). Pour batter into the cupcake pans (each one should be about 2/3-3/4 full) and bake for 17-20 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean. Remove from oven and let cool.
- While the cupcakes are cooling, make the buttercream! In a large bowl, using an electric mixer, beat the room temp butter until creamy. Add in the powdered sugar 1/2 cup at a time and beat on low until combined. Then add in the cocoa powder, vanilla, and salt and continue to beat on medium high until fully smooth, and combined. Either use a spatula to spoon the frosting into a piping bag or simply frost each cupcake using a spoon or knife – however fancy you want to get.
- Before frosting, and once the cupcakes are cool, use a small paring knife to cut a 1x1 inch square in the top of each cupcake and take that chunk of cake out (should be a small cube). In the hole, spoon in 1 teaspoon of raspberry jam, and then push the chunk of cupcake back onto the top and press down slightly (don't worry about it looking great, it'll be covered in frosting!). Once all cupcakes have been filled with jam, frost them with a piping bag or a butter knife.
- Last optional step: crush or blitz up the freeze dried raspberries until they're powdery, then sift onto each cupcake with a sieve so that you have a tart, colorful raspberry topping. Then serve!