Gluten-free chocolate cupcakes made with ground almonds instead of flour. They taste great with custard when they are still warm or by themselves the next day.
Chocolate Cupcakes – Great with Custard when Warm or by Themselves the Next Day
A few weeks ago I bought some new silicone cupcake forms. They were cute, as they looked like forms for small Bundt cakes or Polish babka: fluted and ring-shaped.
I couldn’t wait to use them to see how the tiny babkas would turn out. Therefore, when I came across an interesting gluten-free recipe for cupcakes, I decided to give it a go.
The method requires quite a lot of eggs. And that is why even though there is no baking agent added; the Chocolate Cupcakes rose beautifully. They did fall afterwards but only a bit.
After they had been baked, we couldn’t resist and tried them while they were still hot. And together with my husband we quickly agreed they needed something to be served with, like e.g. custard, as they were very delicate in texture.
But when we ate them a day later, they had an entirely different texture: moist and much heavier, and in truth, I preferred them that way.
There is not a lot of sugar used in this recipe. Therefore, if you prefer sweeter cupcakes, you may want to use some melted milk chocolate as icing on your baked Chocolate Cupcakes.
P.S. If you prefer your chocolate bakes denser right from the start, try these Gluten-Free Brownies.
Chocolate Cupcakes [gluten free]
Agnieszka Weiner A recipe for gluten-free chocolate cupcakes that can be served hot with custard or by themselves the next day
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
- 100 g dark chocolate
- 100 g soft butter
- 120 g sugar
- 6 eggs yolks and whites separated,
- 100 g ground almonds
- butter and sugar for the cupcake forms
- icing sugar for dusting
Melt the chocolate over a pan of hot water, set aside to cool down.
If you are using silicone cupcake forms, you don’t have to prepare them, otherwise grease them and sprinkle with sugar.
Preheat and oven to 180C (160C for fan ovens).
Beat the butter with approx. half of the sugar for a few minutes until the mixture gets fluffy; one by one add the egg yolks and then the cool chocolate, beat till everything is combined.
Whisk the egg whites till stiff, add the rest of the sugar and whisk for 2 minutes longer.
Add the third of the whisked egg whites and third of the ground almonds to the bowl with chocolate mixture, gently stir with a spatula. Repeat the process twice till you have used the egg whites and almonds.
Divide the batter between 12 cupcake forms and put to the hot oven for 25-30 minutes until a wooden stick inserted to a cupcake comes out clean.
Dust with icing sugar, or - if you prefer them to be sweeter – pour melted chocolate on top.
The recipe comes from a Polish cookbook "Ciasteczka - wyszukane smakołyki z całego świata"