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Gluten Free Black Forest Chocolate Cupcake Muffins

Makes 10

These cupcake muffins combine the popular black forest flavours into delicious chocolate and cherry muffins.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CHOCOLATE BROWNIE CUPCAKE MUFFINS
  • 100g plain chocolate
  • 75g butter
  • 2 eggs
  • 75g caster sugar
  • 100g cherry jam
  • 75g FREEE Self Raising White Flour
  • 1 tsp water
  • TOPPING
  • 10g plain chocolate
  • 125ml mascarpone
  • 2 tbsp cherry jam
  • 10 maraschino cherries

Chocolate Brownie Cupcake Muffins

  1. Pre-heat the oven.
  2. Stand the cupcake cases in the holes of a muffin or tart tray.
  3. Break the chocolate into pieces, add the butter and gently melt together.
  4. Break the eggs into a bowl, add the sugar and beat well.
  5. Beat in the jam.
  6. Add the melted chocolate and beat again.
  7. Stir in the flour and water.
  8. Divide the mixture between the prepared cupcake cases.
  9. Bake for 12-15 minutes.

 Topping

  1. Grate the chocolate onto a plate.
  2. Put the mascarpone into a bowl, add the jam and stir lightly.
  3. Spoon the mixture onto the top of the cakes.
  4. Scatter the prepared chocolate over the cakes.
  5. Place a cherry on the top of each cake.

Equipment

12-hole muffin or tart tray, 10 cupcake cases and 2 x mixing bowls

Temperature

180˚C, Fan 160˚C, 350˚F, Gas 4

Cooking time

12-15 minutes

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Ingredients

Change Quantities:
  • CHOCOLATE BROWNIE CUPCAKE MUFFINS
  • 100g plain chocolate
  • 75g butter
  • 2 eggs
  • 75g caster sugar
  • 100g cherry jam
  • 75g FREEE Self Raising White Flour
  • 1 tsp water
  • TOPPING
  • 10g plain chocolate
  • 125ml mascarpone
  • 2 tbsp cherry jam
  • 10 maraschino cherries

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