Gluten Free Rich Chocolate Mini Muffins
- For the cakes
- 1 cup grated, plain Dark chocolate (70% cocoa solids)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 ¾ cups gluten-free all purpose flour
- 1 tsp gluten-free Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- 1 cup Raspberries (halved if large)
- For the topping
- 0.333 cup cream cheese
- 3 Tbsps unsalted butter
- ½ tsp vanilla extract
- 1 Tbsp milk
- 3 cups powdered sugar
- To decorate
- red sugar heart (decorative)
How healthy are the main ingredients?Raspberrycream cheesesugarsaltegg
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 24 hole mini muffin tin.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
Gradually beat in the sugar, vanilla and salt until smooth.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended. Stir in the raspberries
Spoon into the tins and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
For the topping: beat together the cream cheese and butter. Beat in the vanilla and milk then gradually sift in the icing sugar and beat well.
Spoon into a piping bag and pipe on top of the cakes.
Decorate with sugar hearts.