Ingredients for Fudge Cupcakes Gluten Free
- Dark Chocolate
- 115g unsalted butter
- Eggs
- 120ml milk
- Vanilla Essence
- 150g almond flour
- Cocoa Powder
- Gluten Free Baking Powder
- Brown Sugar
- Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fudge Cupcakes Gluten Free? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fudge Cupcakes Gluten Free
- Preheat oven to 200°C (180°C fan-forced). Line a 12-hole muffin tin with paper cases.
- In a heatproof bowl, melt 170g dark chocolate and 115g unsalted butter in a double boiler or microwave until smooth and combined. Set aside to cool slightly.
- In a separate bowl, whisk together 2 large egg yolks, 120ml milk, and 1 teaspoon vanilla extract.
- In a large bowl, combine 150g almond flour, 50g unsweetened cocoa powder, 2 teaspoons gluten-free baking powder, 180g granulated sugar, and 50g chocolate chips.
- Gently stir the wet ingredients (from step 3) into the melted chocolate mixture (from step 2).
- Gradually add the dry ingredients (from step 4) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a clean bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold one-third of the egg whites into the chocolate batter to lighten it.
- Fold in the remaining egg whites in two additions, ensuring the batter remains light and airy.
- Spoon the batter evenly into the prepared muffin cases, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Dust with sifted cocoa powder or pure icing sugar, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
55g
Fat
112g
Carbs
11g
