Low in calories, yet satisfyingly chocolatey and gooey, these cakes are a great treat for gluten-free followers.
- 120 grams of gluten-free self-raising flour
- 2 teaspoons of baking powder
- 20 grams of cocoa powder
- 3 tablespoons of brown sugar
- 1 tablespoon of artificial sweetener of your choice
- 50 grams of butter
- 120 ml of rice milk
- 1 egg
- 1 teaspoon of vanilla extract
For the topping:
- 40 grams of sugar-free dark chocolate (optional: with almond pieces)
- 10 grams of butter, cut into cubes
- 150 grams of icing sugar
- 1 tablespoon of rice milk
- Grease a 12-hole cupcake tray with baking spray.
- Sift the flour, cocoa, baking powder and sugar into a bowl. Rub in the butter with your hand until the mixture starts to look grainy.
- In a separate bowl, whisk the milk, egg and vanilla extract together, then add to the flour mix, taking care not to over-mix.
- Divide the mixture among the cupcake holes and bake for 20 - 25 minutes until the cupcakes feel spongey.
- Cool on a rack.
- To make the topping, melt the butter and chocolate on a low heat in the microwave. Let cool and gradually beat in the sifted icing sugar and milk. If the icing looks too runny to use straight away, refrigerate for 15 - 20 minutes to let set.