Amazing Chocolate Cupcakes

A friend had shared a post on Facebook from the Stay at Home Chef for The Most Amazing Chocolate Cake it looked so good I simply had to convert it to gluten free. Essentially the cake is 3 tiers with a delicious chocolate cream cheese buttercream icing in between the layers & all over. Things went pear shaped when I accidentally added too much liquid to the icing. As a result the icing was too soft to go between the layers, it started oozing out & then the whole cake took on an ominous angle. I couldn't find any bamboo skewers to hold it into place so used 2 metal skewers that made the cake look like a poor excuse for a dalek. I looked at the clock & it was time for the school bus pick up. Arriving home my daughter looks at the cake, raises her eyebrows & asks if I'm going to take a photo of that. At that moment the cake starts to give way where the metal skewers are, I reach for a knife & the cake - the result is not good. Needless to say that there are no good photos of that particular 3 tiered chocolate cake. I salvaged the cake by taking off the layers & icing them again. Obviously I needed to work on the icing. 

I had posted the recipe for a one tier cake on Facebook & was asked whether the recipe would work for cupcakes. 

The answer - 

Most deliciously!



Dry ingredients

150 g Bakers' Magic gluten free flour

200 g Caster sugar

60 g Cocoa (I used rich dark cocoa)

1 tsp Bicarb of soda

1/2 tsp Baking powder

3/4 tsp Salt

Wet ingredients

150 g Buttermilk

150 g Warm water

1 egg

110 g Oil (I use rice bran oil)

1 tsp Vanilla extract


Buttermilk - I have made these with soured milk instead of buttermilk. Add 5 g of vinegar to 145 g of full cream milk. 


Some Icing suggestions

Chocolate Cream Cheese Icing

I like this one

125 g Cream cheese (softened)

125 g Butter (softened)

250 g Icing sugar

60 g Cocoa

Vanilla extract (optional)


Vanilla Icing

My daughter likes this one

125 g Cream cheese (softened)

125 g Butter (softened)

375 g Icing sugar

Vanilla bean paste to taste



Turn oven on to 170 C.

Line 2 muffin trays with 16 - 18 patty pans. If using smallish patty pans you may need 24. 

Mix together the dry ingredients. I usually blitz them together using a food processor.

Whisk together the wet ingredients.

Combine wet & dry ingredients (by hand or briefly using a mixer). Use a scraper to get rid of any lumps. 

Pour into the patty pans to just over half full. 

Transfer to the oven & bake for 15 - 18 mins. The length of time will depend on the size of the cupcakes & your oven. Bring out of the oven & allow to cool before icing them


Are you in a hurry? If so put the ingredients in a food processor & blend into the icing is smooth. 

Do you want a thinner icing? Combine the cream cheese & icing sugar together. Melt the butter in the microwave & add to the cream cheese/icing. Combine until the icing is smooth. 

Alternatively cream together the cream cheese & butter. Add in approximately 1/3 of the icing sugar. Mix until the sugar is incorporated. Repeat until all icing sugar is incorporated.

Transfer icing to a piping bag fitted with a nozzle. Top the cupcakes with as little or as much icing as you like.  

Simply enjoy!