Gluten-free chocolate cupcakes

Gluten-free chocolate cupcakes recipe by FREEE

These Gluten-free chocolate cupcakes are perfect for Easter.

Gluten-free chocolate cupcakes

Easy Easter Chocolate Cupcakes

Cook Time 20 minutes
Servings 12
Author FREEE


  • 350 g FREEE Sponge Mix
  • 350 g cocoa powder
  • 3 tbsp water
  • 3


  • 120 ml


  • paper cases

Chocolate topping

  • 100 g icing sugar
  • 2 tbsp cocoa powder
  • 75 g

    butter, softened

  • mini chocolate eggs or smarties for decoration


  1. Stand 24 paper cake cases in the holes cake trays and pre-heat the oven.

  2. Put the sponge mix into a mixing bowl, add the cocoa and stir to combine.

  3. Break the eggs into the bowl, add the oil and water and beat everything together until smooth.

  4. Divide the mixture between the prepared cake cases.

  5. Bake the cakes for 18-20 minutes, until the sponge springs back when touched.

  6. Transfer the cakes to a wire rack and leave to cool.


  1. Sieve the icing sugar and cocoa into a mixing bowl and stir to combine.

  2. Add the softened butter and mix to a smooth paste.

  3. Pipe or spread the paste over the cold cakes.

  4. Place some mini chocolate eggs or smarties on top for decoration.

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