Gluten-free chocolate cupcakes recipe
 These gluten-free cupcakes are deliciously chocolatey and easy to make – perfect for a bake sale or teatime treat. Equipment and preparation: You will need a 12-hole cupcake tin for this recipe and 12 reusable silicone cases or paper cases. 125g/4½oz light brown sugar125ml/4fl oz neutral oil, such as sunflower1 free-range egg125ml/4fl oz full-fat milk55g/2oz cocoa powder35g/1¼oz ground almonds70g/2½oz gluten-free flour1 tsp bicarbonate of soda¼ tsp salt100ml/3½fl oz brewed coffee, cooled (not espresso)salted caramel or chocolate buttercream, to decorate (optional) 125g/4½oz light brown sugar 125ml/4fl oz neutral oil, such as sunflower 1 free-range egg 125ml/4fl oz full-fat milk 55g/2oz cocoa powder 35g/1¼oz ground almonds 70g/2½oz gluten-free flour 1 tsp bicarbonate of soda ¼ tsp salt 100ml/3½fl oz brewed coffee, cooled (not espresso) salted caramel or chocolate buttercream, to decorate (optional) salted caramel or chocolate buttercream, to decorate (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl.In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly.Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole cupcake tin with 12 cupcake cases. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl. Place the sugar and oil together in the bowl of a stand mixer. Mix on high for 3 minutes, then reduce to a low speed and add the egg and milk. Beat to combine evenly. Alternatively, you can do this by hand in a mixing bowl. In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly. In a separate bowl, whisk together all the dry ingredients evenly. Add them to the egg mixture and beat until smooth. Add the cooled coffee and mix to combine evenly. Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Fill the cupcake cases two-thirds of the way full with the cupcake mixture. Bake for 18–20 minutes or until a toothpick inserted in the centre comes out clean. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Leave to cool completely before icing. Drizzle with the salted caramel or top with the chocolate buttercream, whichever is preferred. Recipe tips This mixture is soft and moist, so for best results use silicone cupcake cases if you can. You can make this recipe with a non-dairy milk if you need it to be dairy-free as well.