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–+ servings
Gluten-Free Hot Chocolate Cupcakes

Irresistibly Moist Gluten-Free Hot Chocolate Cupcakes

Delight in these gluten-free hot chocolate cupcakes featuring a gooey center and dairy-free buttercream, perfect for winter gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic index alternative.
  • 1 cup Gluten-Free Flour Blend Includes xanthan gum.
  • 1/2 cup Cocoa Powder Sift before using.
  • 2 teaspoons Baking Powder Ensure gluten-free.
  • 1 teaspoon Xanthan Gum Optional.
  • 1 cup Dairy-Free Milk Regular milk can be used if not dairy-free.
  • 2 large Eggs Use flax eggs for vegan version.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1/2 cup Melted Dairy-Free Butter Substitute with regular butter if desired.
  • 1 cup Hot Coffee Enhances chocolate flavor.
For the Frosting
  • 1/2 cup Dairy-Free Butter Softened, not melted.
  • 2 cups Icing Sugar Add gradually.
For the Center and Topping
  • 1 cup Mini Marshmallows For topping.
  • 1/2 cup Chocolate Spread Choose dairy-free.

Equipment

  • Oven
  • Mixing Bowl
  • Muffin Tin
  • whisk
  • Cupcake Liners
  • knife
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line your muffin tin with cupcake liners.
  2. In a bowl, whisk together the granulated sugar, gluten-free flour blend, baking powder, cocoa powder, and xanthan gum.
  3. In another bowl, whisk the dairy-free milk, eggs, vanilla extract, and melted butter until combined.
  4. Fold the wet ingredients into the dry mixture, then stir in the hot coffee.
  5. Divide the batter among the liners, filling each about three-quarters full.
  6. Bake in the oven for 20 minutes until they spring back when touched.
  7. Let the cupcakes cool in the tin for 10 minutes, then on a wire rack until completely cool.
  8. Beat the diary-free butter until fluffy, then add icing sugar and milk for frosting.
  9. Cut a well into each cooled cupcake, fill with chocolate spread, and frost with buttercream.
  10. Garnish with mini marshmallows and cocoa powder.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overbaking to prevent dryness.

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