Hi!
These berrylicious cupcakes have everything we love in them. They are a work in progress, since I always keep experimenting with best gluten free muffin recipe. They consist of chocolate muffin, cream cheese frosting and mixed berries on top. The muffins are done using chocolate, NOT cacao. This may sound strange, but my mum would refer to the cacao cakes as chocolate cakes. That’s why I emphasize it’s a chocolate muffin.

Berrylicious cupcakes recipe

Chocolate muffins

I’m not very happy with the result so this needs an improvement, but if you have a good chocolate muffin recipe you can use it here.

1 egg
1 cup heavy cream
1 cup milk
3 rows of chocolate melted
4 Tbsp gluten free flour
2 Tbsp sugar
vanilla extract
(or substitute 1 Tbsp sugar for vanilla sugar)
1/2 tsb baking powder

Mix in egg and sugar until foamy. Mix in heavy cream and milk into egg and sugar. Add melted chocolate and mix until all incorporated. Add two drops of vanilla extract, add one spoon of flour at a time. Mix until batter is smooth. Pour into muffin cups and bake on 170°C (338°F) until toothpick inserted in the middle is dry.

Cream Cheese Frosting

For this cream make sure you use good quality cheese and that cheese is creamy but not watery. The finished cream should be firm.

100g of butter
100g of cream cheese
4 Tbsp of powdered sugar
vanilla extract
(or substitute 1Tbsp of sugar with vanilla sugar)

First mix butter and sugar until sugar is melted and butter is creamy. Then add the cream cheese and few drops vanilla extract and mix until well combined.

The fruit

200g of raspberries
200g of blueberries

You can substitute 100g raspberries with strawberries, but since I’m allergic to strawberries I didn’t use them. I would suggest to use wild (alpine) strawberries wince they have more taste and are smaller then cultivated ones.

Assembling the berrylicious cupcakes

To assemble them let the muffins cool completely, then add a layer of cream cheese frosting. Put the berries on top and fill the gaps by piping a bit of frosting in between the berries. Let cool for about a half an hour in the fridge and enjoy!