VEGAN | GF My Birthday Cupcakes - GF chocolate cupcakes with honeycomb & white choc chip buttercream

A few of my babes are Gluten Free and there was no way I could let them miss out on my birthday cake - so I made some GF cupcake versions. First and foremost, I would like to state I am aware they look like a 3 year old decorated them. The GF chocolate cupcakes are really moist, stuffed with white chocolate chip and chocolate covered honeycomb chocolate icing and a lil vanilla buttercream swirl on top. The only real difference between these GF babies and my actual birthday cake (aside from the shape) is that I have omitted the Biscoff spread for these ones as they are yet to make a GF version!

Ingredients (makes about 6 cupcakes):

• 105g all purpose GF flour

• 1 & 1/2 tbsp cocoa powder

• 100g caster sugar

• 1/2 tsp bicarbonate soda

• Pinch of salt

• 1/2 tsp white wine vinegar

• 1/2 tsp vanilla essence / paste

• 2 1/2 tbsp vegetable oil

• 100ml water

• 15ml coffee (either 1/2 shot espresso or 1tsp coffee granules mixed into 15ml boiling water)

Icing: (I used leftover from the amount I used from my birthday cake - you may need to adjust the quantities if you are just making the cupcakes!)

• 1 baking blocks (straight out the fridge - again, I used the Tesco own ones, but Flora Plant blocks would work well too)

• 200g icing sugar

• 1tbsp cocoa powder

• 1 packet vegan chocolate honeycomb

• 1.5 packets vegan white chocolate chips

• 1/2 tsp vanilla paste

Method:

• Preheat your oven to 180 degrees. If you have a muffin tray, line it up with 6 cupcake cases - if not, just stand them on a baking tray.

• In a large bowl, combine your dry ingredients - GF flour, cocoa powder, sugar, baking soda and salt and mix well.

• Form 3 wells in the dry mixture. In well number 1 add the vinegar, well number 2 add the vanilla extract and well number 3 add the oil. Mix well using a wooden spoon or a whisk, until combined. Then add the water and coffee and mix until combined.

• Pour the batter evenly amongst the cupcake cases, approximately 2/3 full.

• Bake the cupcakes for 15-17 minutes, or until a skewer / knife comes out just clean.

• Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack until cooled completely.

Icing:

• Cut your cold baking block into cubes and add to a large bowl. Beat the cubes for about 15-20 seconds until they are slightly softer.

• Sieve in your icing sugar and add the vanilla. Whisk together.

• At this point we are going to split the icing so we can make 1/3 of it chocolatey. Remove 2/3 of the plain icing and pop it into a bowl. Pop it straight in the fridge.

• To the remaining 1/3 of icing in your bowl, add the cocoa powder and mix it through. Add the honeycomb pieces and white chocolate chips and fold them through. Pop your chocolatey icing in the fridge.

Assembling:

• Once cooled, I scooped out the middle of these cupcakes and filled them with a decent amount of the chocolate buttercream with honeycomb and white chocolate chips.

• I piped some plain buttercream on top and added a few of the red icing hearts to make them look ....cute. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!