Gluten Free Chocolate Cupcakes with Blackberry Buttercream

Cupcakes

Adapted from “Gluten Free Chocolate Cupcakes” on Eat With Clarity by Claire Cary

Notes

-I have not tested this with any gluten free flour mix other than Bob’s so deviate at your own risk!

-The same goes for using JUST Egg as your vegan egg I haven’t tried this with anything else.

Ingredients

1/2 cup white sugar

1/4 cup light brown sugar

6 TABLESPOONS Just Egg (room temp)

2 teaspoons vanilla extract

1/3 cup olive oil

2/3 cup just under boiling water

1 teaspoon apple cider vinegar 

3/4 cup + 2 tablespoons Bob’s Red Mill GF 1:1 All Purpose Baking Flour

1/2 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon espresso powder

100 grams of diced chocolate/chocolate chips

Directions

-Preheat your oven to 350 degrees and line a muffin tin with liners.

-Whisk together GF flour, cocoa powder, salt, baking soda, baking powder, and espresso powder into a bowl and set aside.

-In a different bowl add in white sugar, brown sugar, JUSt Egg, vanilla extract, oil, and ACV and beat on medium speed until well combined.

-Add your dry to your wet ingredients through a mesh sieve and strainer to break up all the cocoa lumps and mix until half way combined. Then add in your almost boiling water and continue mixing until fully combined. Finally add in your chopped chocolate and mix.

-Using a 1/4 cup scoop one scoop of batter into your muffin tin. Should fill all 12 tins.

-Put in the oven and bake for 17-18min. (If you’re making the buttercream below, I’d start the blackberry cooking process here!) Remove and let cool while you make the buttercream.

Buttercream

*You can swap the blackberry for raspberry if that’s your preferred flavor!

Ingredients

1/2 cup (1 stick) Country Crock olive oil vegan butter sticks (it’s okay if it’s not the Country Crock brand!). Room temperature!

1/4 teaspoon of salt

1 1/2 cup sifted powdered sugar

1-1/2 cup of blackberries (fresh or frozen)

Juice from 1/2 lemon

2 Tablespoons of sugar

Optional: sprig of thyme

Directions

-In a small saucepan add your blackberries, lemon, sugar, and thyme on medium heat. Smush the blackberries. Cook on medium speed continuing to mash the blackberries down until the sugar dissolves and the liquid starts to thicken just slightly. Remove from heat and cool.

-Once cooled put through a mesh sieve/strainer and push with a spoon until you get all the liquid out. You can sieve this liquid directly into the bowl you’ll be making your buttercream in.

-Add your stick of butter and mix on high until fluffy.

-Add your sifted powdered sugar and mix on medium until fully incorporated. Spread with a knife or spoon or pipe onto cupcakes and enjoy!