Lily Vanilli served up delicious super soft gluten-free chocolate cupcakes with coffee and ground almonds on Saturday Kitchen.

The ingredients are: 125g light brown sugar, 125ml neutral oil, such as sunflower, 1 free-range egg, 125ml full-fat milk, 55g cocoa powder, 35g ground almonds, 70g gluten-free flour, 1 tsp bicarbonate of soda, ¼ tsp salt and 100ml brewed coffee, cooled (not espresso).

Salted caramel or chocolate buttercream, to decorate (optional).

See more cupcake recipes in the book titled: The Ultimate Cupcake Recipe Book available from Amazon now.