Fun and indulgent chocolate sundae cupcakes... with a twist! They're dairy and gluten free. Perfect for birthday celebrations.
For the Cupcakes
- 50g Dairy-free chocolate, 70% cocoa, melted
- 50g Cocoa powder
- 100g Gluten-free self-raising flour
- ½ tsp Bicarb of soda
- 2 Eggs, medium
- 100g Golden caster sugar
- 100g Light muscovado sugar
- 80ml Vegetable oil
- 100ml Soya milk, curdled
- 1 tsp Vanilla extract
- 2 tsp Fresh espresso coffee
- 50g Dairy-free chocolate chips
For the Frosting
- 75g Dairy-free spread, such as Pure
- 75g Vegetable shortening, such as Trex
- 50ml Soya milk
- 1 tbsp Vanilla extract or bean paste
- 750g Icing sugar
- 100g Dairy-free chocolate, 70% cocoa
- 75ml Soya milk
- 25g Icing sugar
- Glacé cherries
For the Cupcakes
- Preheat oven to 180C or 160C (fan) and line a deep muffin tray with 12 cupcake cases.
- In a small bowl, add soya milk and either 1/2 tablespoon of lemon juice or white wine vinegar. Whisk together and set aside for 10-15 minutes to curdle.
- Add the chocolate to a small heatproof bowl and place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all chocolate has melted. Alternatively melt in the microwave. Set aside to cool.
- In a large bowl, sift together the gluten-free self-raising flour, cocoa powder and bicarb of soda.
- Add the chocolate chips and mix together, making sure everything is combined and the chips are coated in the dry mix.
- In a large bowl or stand mixer, add the caster sugar, muscovado sugar, eggs, vanilla extract and coffee. Whisk until well combined. Add cooled chocolate, and whisk again.
- Add half of the chocolate mixture to the dry mix, and stir in, then add half of the curdled soya milk and mix until combined.
- Add the remaining flour mixture then curdled soya milk. Mix well until smooth and thick.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Leave to cool on a wire rack.
For the Frosting:
- In a large bowl or stand mixer, gently beat the dairy-free spread and vegetable shortening together until just soft. Be careful not to over beat as it will start to go runny.
- Add half of the icing sugar, half the soya milk and half the vanilla extract. Beat gently until the ingredient come together.
- Add the remaining icing sugar and the remainder of the vanilla extract. Beat gently until smooth, being careful not to overbeat.
- If the frosting is too stiff, add a teaspoon of the soya milk and mix together. If the frosting starts to slacken, stop mixing and add icing sugar to bring it back together.
- Whilst the cupcakes are cooling, make the chocolate ganache for drizzling.
- In a small saucepan, gently heat the soya milk until it comes to the boil.
- In a small heatproof bowl add the chocolate and icing sugar, and pour over the milk, letting the heat melt the chocolate. Mix together and leave to one side to cool.
- When ready to decorate, fill a piping bag fitted with a 1cm plain/smooth nozzle with the frosting.
- Pipe the frosting into two mounds on to each cupcake.
- To finish drizzle 1/2 tsp of the chocolate ganache over the top of each cupcake and let it run down the sides. Sprinkle with sprinkles and top with a glacé cherry.
- To add the final touch, add an ice-cream wafer, but remember these will contain gluten, so you may want to leave them off.
Substitute the dairy-free chocolate for dairy-based chocolate and chocolate chips, and the curdled soya milk for buttermilk if available. Alternatively, use the same technique to curdle whole milk.Any leftover frosting or chocolate ganache, can be kept in an airtight container, in the fridge, for up to 1 week.
- Category: Cupcakes
- Cuisine: Amercian
- Serving Size: 1 cupcake
- Calories: 350 calories
Keywords: gluten free, dairy free, sundae, cupcake, chocolate