If you’re in the mood to bake something a bit more fun than your standard cupcake with icing, these gluten free chocolate cupcakes with caramel filling are an easy way to bring something a little more special to the table.
They’ve got all the good stuff: a moist gluten free chocolate cupcake base, gooey caramel centre, and smooth caramel buttercream. I’ve finished them off with gluten free Easter eggs (as it’s Easter time for me right now, but any gluten free chocolate would work) and a sprinkle of Bask & Co Dark Chocolate Granola. Granola on a cupcake might sound unusual, but trust me, it works. Broken into smaller pieces, it adds just enough texture and contrast to balance the caramel and cake. Plus, Bask & Co is Coeliac Australia endorsed, which is always a win.
This is truly one of those gluten free cupcake recipes that feels bakery-level but comes together with ingredients you probably already have. So whether you’re baking for Easter, a birthday, a family thing, or just want something good to eat over the weekend, these gluten free chocolate cupcakes are easy to make, fun to decorate, and even better to eat.
I made these chocolate cupcakes with Chef Audrey (aka @theglutenfreechef_), so you already know they’re 100% gluten free goodness. You can catch us making them in our video on Instragram below.
What gluten free flour is best for gluten free chocolate cupcakes?
I used Gluten Free Nomad baking flour for this gluten free cupcake recipe (and pretty much every recipe that calls for gluten free flour), but any reliable gluten free plain flour blend you see available should work.
What gluten free chocolate Easter eggs should I use?
If you’re not sure which gluten free Easter eggs or chocolate to use on top for decoration, the GluteGuard team put together this roundup of gluten free Easter supermarket finds to help you choose.
Gluten Free Chocolate Cupcakes with Caramel Filling
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 60 mins
Ingredients:
Gluten Free Chocolate Cupcake Base
- 190g gluten free plain flour
- 55g gluten free cocoa powder
- 200g raw caster sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 eggs, room temperature
- 120ml buttermilk (120ml milk of your choice + 1 tsp lemon juice)
- 75g vegetable oil
- 1 tsp vanilla extract
- 90ml boiling water
Caramel Filling
- 200g white sugar
- 90g unsalted butter, room temperature
- 120ml thickened cream, room temperature
- 1 tsp salt
Caramel Buttercream
- 200g unsalted butter, softened at room temperature
- 1 tbsp caramel, prepared earlier
- 1 tsp vanilla extract
- 1 cup icing sugar
Toppings
- Bask & Co Dark Chocolate Granola
- Gluten free Easter eggs of your choice
Method
To make the gluten free chocolate cupcakes:
- Preheat oven to 180ºC fan force and line a cupcake tray with 12 cupcake liners.
- In a small bowl, sift together the flour and cocoa powder. Add the sugar, baking powder, baking soda and salt. Stir to combine.
- In a separate large bowl, whisk together the eggs, buttermilk, vegetable oil and vanilla extract.
- Pour the dry ingredients into the wet ingredients, then add the boiling water. Carefully mix until combined and until you get a smooth batter. Do not overmix.
- Divide the batter into the 12 cupcake liners and bake for 16-18 minutes.
- Allow the cupcakes to cool in the tray before transferring them to a wire rack.
To make the caramel:
- In a medium saucepan (ensure it is not a non-stick saucepan), heat the sugar over a medium heat, stirring constantly with a wooden spoon. Keep stirring until the sugar becomes an amber coloured liquid form, making sure you do not burn it.
- Once the sugar is completely melted, immediately stir in the butter until melted and combined. The caramel will bubble rapidly when the butter is added, hold the pan off the heat for a few seconds still stirring so that the caramel doesn’t separate, then return to the heat.
- Slowly pour in the cream. The mixture will rapidly bubble, which is normal. After all the cream has been added, stop stirring and allow to boil for 1 minute.
- Remove from heat and stir in the salt. Allow the caramel to cool for 30-60 minutes before using, the longer it cools, the thicker it will become.
To make the caramel buttercream:
- In a bowl of a stand mixer with the paddle attachment, on a high-speed mix together the butter, caramel and vanilla extract until smooth. This should only take a few seconds.
- Scrape down the sides and then sift in the icing sugar. Add additional icing sugar if you prefer a sweeter buttercream. Mix on a low speed and slowly increase to a medium speed for a few seconds until fully combined. The buttercream should be smooth with no lumps.
- Transfer the buttercream to a piping bag with a round nozzle and set aside.
Assembly:
- Use a cupcake corer or small spoon to make a small hole in the centre of each cupcake, then fill each cupcake with caramel.
- Pipe the buttercream evenly onto each cupcake.
- Drizzle some extra caramel on top.
- Finish each cupcake with a sprinkle of Bask & Co Dark Chocolate Granola and a gluten free Easter egg for decoration.
- Serve and enjoy!
Store these gluten free chocolate cupcakes in an airtight container in the fridge for up to 3 days.