Gluten Free One-Bowl Chocolate Cupcakes with Rosewater Buttercream

You are going to love my latest homemade gluten free  cupcake creation. These fluffy, moist, deeply chocolate cupcakes use only one bowl in their creation but they taste like they came straight from a fancy bakery. I have topped these deep, dark chocolate cakes with rosewater buttercream for a fairy-floss contrast perfect for any celebration.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished LifeSunday is International Women’s Day and it’s time to celebrate the wonderful, inspiring, intelligent, amazing women in our lives. I made these cupcakes to celebrate some of the women I am grateful to call friends and family. These cupcakes are my new favourite thing. So moist, dark and chocolate filled but so easy to make. We start with a foundation of gluten free flours: hazelnut meal, buckwheat, brown rice, and white rice. Each of these plays its own special part in making sure the final product is moist and fluffy, and not sandy or crumbly. Getting the right balance of gluten free flours is important when you set out to create a classic and these four make for a moist, tightly crumbed cake that resembles your favourite childhood chocolate cupcake, with a darker adult twist. If you are new to gluten free baking, these are the cupcakes I would recommend. They are super easy (literally, dump everything in one bowl and hit mix) and they are guaranteed to turn out perfect, just-as-you-remember-them cupcakes that are friendly to your sensitive tummy.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished LifeThe rich chocolate taste in these one-bowl chocolate cupcakes is due to two special reasons. One: use the deepest, darkest cocoa you can find. Two: a strong cup of coffee is one of the wet ingredients. When coffee meets chocolate in this way you can hardly taste the coffee, but oh-boy it makes the chocolate shine through. These cupcakes are a dance between a brownie and a cupcake, and we get to enjoy the splendor bite-by-bite.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished LifeI topped my cupcakes with the lightest, prettiest rosewater buttercream in the colour of International Women’s Day. When Chris tasted this buttercream he smiled and said ‘it tastes like fairy floss’. Perfection. Rosewater can be too sweet for some people, and sickly in the wrong amounts. Start with the lesser amount listed in the recipe, and adjust to your taste. Another rosewater buttercream secret is to add a pinch of salt. Don’t be afraid of a little salt in your sweet, like the coffee in the cupcakes it enhances the main flavour rather than obscuring it. These one-bowl cupcakes are a new classic: bittersweet meets fairy floss sweet for an upgrade on the usual chocolate and vanilla combination.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished LifeThese cupcakes are a lot like the women I know. Deep, complicated, and complex with foundations and memories that run the tender edge between bitter and sweet; and, at the same time sweet, pretty of spirit and capable of lifting your spirits in just a moment. Good women. May we know them, may we be them, may we raise them.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream

Gluten Free | Makes approximately 15 cupcakes

Ingredients

  • 50 grams hazelnut meal
  • 45 grams buckwheat flour
  • 45 grams brown rice flour
  • 45 grams white rice flour
  • 1/2 cup (60 grams) cocoa powder
  • 1 cup (200 grams) caster sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup warm water (not boiling, just warm from the tap)
  • 2 teaspoons instant coffee
  • 1 egg
  • 1/4 cup rice bran oil (or other flavourless vegetable oil)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Method

  1. Preheat your oven to 180C (350F). Line two 12-hole cupcake tins with papers for 15 cupcakes.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer) whisk together the hazelnut meal, buckwheat flour, brown rice flour, white rice flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk until very well mixed.
  3. Mix together warm water and instant coffee and add to the bowl along with the egg, rice bran oil, milk, and vanilla extract.
  4. Mix on medium until just combined, then increase speed to medium high and mix until smooth and glossy, about three minutes.
  5. Spoon batter into cupcake papers. Fill only to halfway full to avoid your cupcakes spilling over.
  6. Bake for 20-25 minutes or until the tops spring back when lightly touched. Rotate trays from top to bottom halfway through baking time.
  7. Remove cupcakes from oven and cool completely before frosting and decorating as desired.

Rosewater Buttercream Frosting

Ingredients

  • 150 grams butter, softened
  • 3 cups icing sugar (gluten free)
  • 3 tablespoons milk
  • 1/4-1/2 teaspoon rosewater
  • 1/2 teaspoon vanilla essence
  • Pinch of salt
  • Few drops of food colouring (optional)

Method

  1. In the bowl of a stand mixer beat butter until pale and fluffy.
  2. Add remaining ingredients and beat until soft and fluffy, about 3 minutes.
  3. Wait until cupcakes are completely cool before frosting and decorating as desired.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished Life

Beetroot Chocolate Cupcakes with Golden Syrup Buttercream (gluten free)

I fed Chris one of these cupcakes, well a bite (I’m still learning how to share), while he was still half asleep because I needed someone else to confirm the amazing combination of flavours. He concurred and promptly went back to his nap. I returned to the kitchen and ate the rest of the cupcake while watching the rainy night over the bay. I fell in love at first bite with these chocolate cupcakes, which are rendered unbelievably moist by the addition of a secret ingredient – beetroot! Yep, roasted, pulverised beetroot turns these easy chocolate cupcakes into fudgy decadent little cakes. I ate one straight out of the oven because I couldn’t resist an early taste test. Oh my.

Beetroot Chocolate Cupcakes with Golden Syrup Buttercream | Gluten Free | Thoroughly Nourished Life

I love beetroots, and Nigel Slater’s Beetroot Chocolate Cake is one of my favourite ways to incorporate the ruby root vegetable into a sweet dish rather than gobbling them down roasted and topped with hummus or in this dish for a quick couch-and-bowl dinner. Adding beetroot to a chocolate dish is the secret weapon to a moist and tender crumb, and the other secret that you must know is this: always add a little coffee to a chocolate creation. You will boost the chocolate flavour with the bitterness of the coffee, but in small amounts you can’t taste the coffee itself. Look at that: two secrets in one post!

Beetroot Chocolate Cupcakes with Golden Syrup Buttercream | Gluten Free | Thoroughly Nourished Life

Even if you didn’t have the time to make the frosting, these Beetroot Chocolate Cupcakes would make a delicious simple treat. But, you do need to make the Golden Syrup Buttercream frosting at some point because the deep roasted sugar flavour of golden syrup buttercream pushes these cupcakes over the top from tea time treat to total dessert status. I couldn’t help but lick the frosting bowl after I was done – I think my favourite chocolate buttercream might have some stiff competition here! I know some US readers might have trouble finding golden syrup in stores, but I believe you can get it from Amazon and perhaps some specialty stores. Believe me, this buttercream is worth the trouble.

Beetroot Chocolate Cupcakes with Golden Syrup Buttercream | Gluten Free | Thoroughly Nourished Life

A few other secrets lurk in these cupcakes. I used a greater amount of brown sugar than white to increase the mud cake like texture of the cupcakes and oil rather than butter because it bumps up the moisture too. These are definitely not diet food, but they are good for the soul on a rainy night food.

Beetroot Chocolate Cupcakes with Golden Syrup Buttercream | Gluten Free | Thoroughly Nourished Life

 

Beetroot Chocolate Cupcakes with Golden Syrup Buttercream

Gluten Free | Makes 16-18 cupcakes | Store in an airtight container in the refrigerator for up to 3 days

Note: it is best if you cook the beetroot the day before. To roast beetroot: scrub well and wrap in aluminium foil. Place in oven heated to 180C (350F) and bake for 60-75 minutes or until the middle of the beetroot can be pierced easily with a knife. Allow to cool completely before using.

Ingredients

  • 1 medium beetroot, scrubbed (about 150g), roasted (see note)
  • 100 grams bittersweet chocolate, roughly chopped
  • 1 teaspoon instant coffee granules
  • 80 grams (2/3 cup) buckwheat flour
  • 80 grams (1/2 cup) brown rice flour
  • 80 grams (3/4 cup + 1 tbs) almond meal
  • 40 grams (1/3 cup) cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoon gluten free baking powder
  • 2 large eggs
  • 50 grams (1/4 cup) caster sugar
  • 100 grams (1/2 cup) brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/3 cup vegetable oil

For the Golden Syrup Frosting

  • 125 grams (1/2 cup) butter, softened
  • 375-500 grams (3-4 cups) icing sugar (ensure this is gluten free)
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 1/2 tablespoons golden syrup

Method

  1. Preheat oven to 180C (350F) and place cupcake papers in 18 holes of two 12-hole 1/3 cup capacity cupcake tins.
  2. Peel beetroot and shop into large pieces. Puree in a blender or food processor until you have a smooth paste. Set aside until needed.
  3. Place chocolate into a small microwave-safe bowl and microwave in 20 second bursts until melted. Stir between each burst. Once melted, dissolve instant coffee in chocolate and set aside to cool.
  4. In a large bowl whisk together buckwheat flour, brown rice flour, almond meal, cocoa powder, salt, baking soda, and baking powder.
  5. In a medium bowl whisk together eggs, caster sugar, brown sugar, vanilla, milk, and vegetable oil until smooth. Slowly whisk in pureed beetroot and melted chocolate until smooth and fully incorporated.
  6. Switch to a wooden spoon and pour wet ingredients into dry ingredients. Mix until just combined.
  7. Spoon into prepared cases, filling them 2/3 of the way.
  8. Place trays in oven and bake for 20-22 minutes or until the tops of the cupcakes bounce back when lightly touched.
  9. Allow to cool completely before frosting.
  10. To make the frosting: place butter in a large bowl and using a handmixer beat until pale and fluffy. Add remaining ingredients and beat until frosting is fluffy and aerated, about 3-4 minutes. Spoon frosting into a piping bag fitted with your choice of tip and decorate cooled cupcakes as desired. You could also use a knife to frost cupcakes rather than a piping bag.

Beetroot Chocolate Cupcakes with Golden Syrup Buttercream | Gluten Free | Thoroughly Nourished Life

Gluten Free Chocolate Cupcakes with Chocolate Buttercream

The Easter Bunny is my spirit animal. I have sound reasoning for this proclamation. Firstly, he eats a balanced diet of carrots and chocolate – totally my style. Secondly, he hops around all the time burning off calories to make room for said chocolate. Thirdly, he shares his chocolate treats with others spreading happiness.

Chocolate Cupcakes with Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Okay, so maybe it isn’t quite sound reasoning, but I think if you are looking to a beloved holiday creature for guidance you could do worse than the big bunny. Also, if you are looking for a chocolate treat to make and share with your family and friends this Easter weekend you could do worse than these cupcakes.

Chocolate Cupcakes with Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

These cupcakes are here to make your Easter delicious and easy. The crumb is fluffy and moist. The batter comes together easily. If you have school kids at home on holidays these chocolate cupcakes would make a great baking project, with adult supervision of course. If you have really little ones perhaps you could do the beating and the baking and then get them to help with the decorating.  The hidden beauty of these cupcakes is that they are gluten free, which means everyone at the table can enjoy them. I will be bringing a big batch of these to our family Easter celebrations and watching them disappear very quickly!

Chocolate Cupcakes with Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Chocolate Cupcakes with Chocolate Buttercream

Gluten free | Makes 30 small cupcakes (or 12 large cupcakes or 48 mini cupcakes – baking times will vary from those listed below)

Adapted from Hummingbird Bakery’s Cake Days

Ingredients

  • 70 grams butter, softened
  • 200 grams caster sugar
  • 100 grams light brown sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla essence
  • 100 grams buckwheat flour
  • 100 grams brown rice flour
  • 55 grams almond meal
  • 50 grams cocoa powder
  • ½ teaspoon ground cinnamon
  • 2 teaspoon gluten free baking powder
  • ¼ teaspoon salt
  • 1 cup milk minus 1 tablespoon at room temperature

Method

  1. Preheat your oven to 180C (350F) and line 30 holes of three 12-cup (1/4 cup capacity) small cupcake baking tins with cupcake papers. See note.
  2. In a medium size mixing bowl whisk together buckwheat flour, brown rice flour, almond meal, cocoa powder, ground cinnamon, baking powder and salt.
  3. In a large mixing bowl beat together butter and both sugars until pale and creamy.
  4. Add eggs one at a time beating well after each addition. Scrape down the sides of the bowl if necessary.
  5. Beat in vanilla.
  6. Beat in flour mix in three additions alternating with milk and beating until just combined after each addition. Scrape down the sides of the bowl between additions.
  7. Spoon mixture into prepared baking tins filling each cup 2/3 full.
  8. Bake for 12-15 minutes or until the tops spring back into place when gently pressed.
  9. Remove from oven and allow to cool completely before frosting and decorating (see below).
  10. Enjoy. These cupcakes will last about 3 days in the refrigerator in an airtight container.

Chocolate Cupcakes with Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Chocolate Buttercream

Ingredients

  • 120 grams butter, softened
  • ½ cup cocoa powder
  • 4 cups gluten free icing sugar
  • ¼ cup milk
  • 1 teaspoon vanilla essence

Method

  1. Beat butter until pale and smooth – about 3 minutes.
  2. Add the remaining ingredients and beat until smooth and glossy. This should take about 3 minutes. Be patient and persevere because this will result in smooth, fluffy frosting that will have you begging for more.
  3. Spoon into piping bag and decorate as desired. Alternately spread thickly on top of cupcakes with a butter knife.
  4. Decorate with small candy-covered Easter eggs or other decorations.

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Tell me, dear reader, how are you celebrating Easter? Anyone else identify with the Easter Bunny as their spirit animal?

Sweet Silent Saturday

Happy weekend-ing everyone! I just thought I would share a few of my favourite photos of the cupcakes I have created over the past few months. Let’s get this weekend off to a sweet start!

What is everyone up to on this gorgeous spring weekend?

Mocha cupcakes

 

Lolly Gobble Bliss Bombs

Pink and purple and butterflies

Guylian chocolates

Butterflies

Chocolate