Gluten-Free Hot Chocolate Cupcakes Recipe

Introduction

These Gluten-Free Hot Chocolate Cupcakes are a delightful treat perfect for anyone craving a rich, chocolatey dessert without gluten. Loaded with dairy-free ingredients, they’re ideal for those with dietary restrictions but still craving indulgence.

Ingredients

• 200 g caster sugar
• 160 g gluten free self raising flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
• 50 g cocoa powder
• 1/4 teaspoon salt
• 120 ml dairy free milk
• 2 medium eggs
• 1 teaspoon vanilla extract
• 60 g dairy free butter (melted)
• 100 ml hot coffee
• 12 teaspoons dairy free chocolate spread
• 200 g dairy free butter block
• 400 g icing sugar
• 1 teaspoon vanilla extract
• 1 tablespoon dairy free milk
• Handful mini marshmallows
• Cocoa powder (to dust)
• Mini Candy Canes (optional)

Instructions

1. Step 1: Preheat your oven to 180°C and line a 12-hole cupcake tin with cupcake cases.
2. Step 2: In a large bowl, mix together the caster sugar, gluten free self raising flour, baking powder, xanthan gum, cocoa powder, and salt.
3. Step 3: In another bowl, whisk the dairy-free milk, eggs, vanilla extract, and melted dairy-free butter, then combine the wet ingredients with the dry mixture. Stir in the hot coffee and mix well until smooth.
4. Step 4: Pour the batter evenly into the cupcake cases and bake for 20 minutes, or until a skewer inserted in the center comes out clean. Allow the cupcakes to cool completely.
5. Step 5: Once cooled, carefully cut a small hole in the top of each cupcake and fill with a teaspoon of dairy-free chocolate spread.
6. Step 6: To make the buttercream, beat the dairy-free butter block until soft. Gradually add the icing sugar and continue beating for up to 5 minutes until creamy. Mix in vanilla extract and dairy-free milk, then beat again to combine.
7. Step 7: Pipe the buttercream generously onto the cupcakes, then top with mini marshmallows, a light dusting of cocoa powder, and mini candy canes if using.

Tips & Variations

• Use room temperature ingredients for smoother batter and frosting.
• If you prefer, substitute the coffee with hot water or almond milk for a milder flavor.
• Swap mini marshmallows for dairy-free chocolate chips for extra chocolatey cupcakes.
• For a festive touch, add a sprinkle of cinnamon or nutmeg to the batter.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. If your environment is warm, keep them in the fridge and allow to come to room temperature before serving. The buttercream may firm up when chilled; to soften, let cupcakes sit out for 20 minutes or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes vegan?

Yes, by substituting the eggs with a vegan egg replacer (such as flax eggs) and ensuring all dairy-free products are vegan-friendly, these cupcakes can be made fully vegan.

What if I don’t have xanthan gum?

If your gluten-free flour blend already contains xanthan gum, you can omit it from the recipe. If not, it helps provide structure and elasticity, but leaving it out may result in a slightly crumblier cupcake.

Gluten-Free Hot Chocolate Cupcakes Recipe

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★★★★★

4.7 from 135 reviews

These Gluten-Free Hot Chocolate Cupcakes are rich, moist, and perfect for a cozy treat. Made with dairy-free ingredients and topped with a luscious dairy-free buttercream, mini marshmallows, and cocoa dusting, they bring the comforting flavors of hot chocolate into a delightful cupcake form. Ideal for those with gluten intolerance or anyone craving a decadent, allergy-friendly dessert.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cupcakes

• 200 g caster sugar
• 160 g gluten free self raising flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
• 50 g cocoa powder
• 1/4 teaspoon salt
• 120 ml dairy free milk
• 2 medium eggs
• 1 teaspoon vanilla extract
• 60 g dairy free butter, melted
• 100 ml hot coffee
• 12 teaspoons dairy free chocolate spread

Buttercream Frosting

• 200 g dairy free butter block
• 400 g icing sugar
• 1 teaspoon vanilla extract
• 1 tablespoon dairy free milk

Toppings

• Handful mini marshmallows
• Cocoa powder (for dusting)
• Mini Candy Canes (optional)

Instructions

1. Prepare Oven and Tin: Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with cupcake cases to prevent sticking and ease removal.
2. Combine Dry Ingredients: In a large mixing bowl, sift together caster sugar, gluten-free self-raising flour, baking powder, xanthan gum (if using), cocoa powder, and salt to ensure even distribution and remove lumps.
3. Mix Wet Ingredients: In a separate bowl, whisk dairy-free milk, eggs, vanilla extract, and melted dairy-free butter until smooth and well combined.
4. Combine Wet and Dry Mixtures: Gradually add the wet mixture into the dry ingredients, stirring until just combined. Then carefully add the hot coffee and mix thoroughly to create a smooth batter.
5. Fill and Bake Cupcakes: Spoon the batter evenly into the cupcake cases, filling about 2/3 full. Bake in the preheated oven for about 20 minutes or until a skewer inserted into the center comes out clean. Remove and let cool completely on a rack.
6. Fill Cupcakes: Once cooled, cut a small hole or remove a portion from the top center of each cupcake and fill with a teaspoon of dairy-free chocolate spread for a gooey surprise inside.
7. Prepare Buttercream Frosting: Beat the dairy-free butter block until soft and creamy. Gradually add the icing sugar in increments, continuing to beat for up to 5 minutes until light and fluffy. Add vanilla extract and dairy-free milk and beat again until smooth and pipeable.
8. Decorate Cupcakes: Use a piping bag to swirl the buttercream over each cupcake. Garnish with mini marshmallows, dust with cocoa powder, and optionally add mini candy canes for a festive touch.
9. Storage: Store the cupcakes in an airtight container to keep them fresh for up to 3 days.

Notes

• Omit xanthan gum if your gluten-free flour blend already contains it to avoid excessive thickening.
• Dairy-free milk options can include almond, oat, soy, or coconut milk according to preference.
• Ensure the dairy-free butter and chocolate spread are suitable for your dietary requirements.
• Cupcakes are best eaten within 3 days to enjoy maximum freshness and moisture.
• Hot coffee enhances the chocolate flavor but can be substituted with hot water if preferred.

Keywords: gluten-free cupcakes, dairy-free cupcakes, hot chocolate cupcakes, allergy-friendly desserts, vegan-friendly cupcakes, chocolate cupcakes