Enjoy sweet chocolate treats guilt and gluten free with this Gluten-Free Chocolate Cupcake recipe.


  • 1 cup rice flour
  • 3/4 cup cornflour
  • 1/3 cup cocoa
  • 1 1/4 tsp bicarbonate of soda
  • 1 cup brown sugar
  • 1 cup buttermilk
  • 125g butter, melted
  • 2 eggs
  • 1 1/2 cups frozen raspberries
  • Whipped cream and cocoa powder, to serve


  1. Preheat oven to moderate, 180C. Line a 12-hole muffin pan with paper patty cases.
  2. Sift combined flours, cocoa and soda together into a large bowl. Stir in sugar.
  3. In a jug, whisk together buttermilk, butter, eggs. Fold into dry ingredients. Add raspberries and lightly mix.
  4. Spoon mixture evenly into patty cases until 2/3 full. Bake for 20-25 minutes, until cooked when tested with a skewer.
  5. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. When ready to serve, slice tops off, top with cream, return tops and dust with cocoa powder.