Gluten, Wheat and Dairy Free Mega Chocolate Muffins Recipe

by Julia Thomas

 

Taken from my book Cake Angels by Julia Thomas these muffins really are the business. They are wonderfully light and chocolatey with a crispy top. To enjoy your muffins at their best you really should eat them the day they are baked but these taste just as good several days later if stored in an air tight container.

Makes: 12 Muffin - sized cakes

Preparation: 25 minutes

Baking: 25 minutes

Cooling: 35 minutes

Freeze: You can freeze the muffins before icing them

Ingredients

Cupcakes

175g (6oz) good quality dark dairy free chocolate

175g (6oz) dairy free baking block or spread

175g (6oz) caster sugar

4 large eggs, beaten

1/2 tsp vanilla extract

175g (6oz) wheat and gluten free self raising flour

1 tsp xanthan gum

1 tsp gluten free baking powder

Small bar of cold dark dark free chocolate for grating (optional)

Chocolate ganache

115g (4oz) good quality dark dairy free chocolate

125ml (4 fl oz) soya, coconut, oat cream

Equipment

12 hole muffin tin

12 muffin cases

Method

  • Preheat the oven to 200c/180cfan/gas 6. Line the tins with muffin cases
  • to make the muffins, melt the chocolate and the dairy free baking block in a heatproof bowl over a small saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth and melted
  • Remove the chocolate from the heat and stir in the sugar. Leave to cool slightly
  • Beat in the eggs and vanilla extract using a large balloon whisk. Gently fold in the sifted flour, baking flour, and xantham gum using a large metal spoon
  • Divide the mixture evenly among the muffin cases. I use a level ice cream scoop of mixture, which ensures an equal amount in each case
  • Bake for 20 to 25 minutes or until well risen and springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto a metal cooling rack
  • Whilst the muffins are cooling, you can make the ganache. Melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until melted. Remove the bowl from the heating stir the ganache until smooth. Using a hand held electric mixer on a high speed setting, beat the ganache unit it becomes paler and lighter
  • Using a round bladed knife, spread the cooled ganache over the top of the muffins. Dust with finely grated dark chocolate if you wish

Tip: you will get a much firmer ganache if you use a really good quality chocolate with a minimum content of 60% cocoa content

 

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