Hot Chocolate Cupcakes (gluten free & dairy free)
My gluten and dairy free hot chocolate cupcakes combine a rich chocolate cupcake base with a chocolate spread centre, topped with a dairy free vanilla buttercream frosting, mini marshmallows, a cocoa powder dusting and candy cane ‘straws’. If you do make these recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle.
How long will the cupcakes last?
These cupcakes will last in an airtight container for up to 3 days.
Which candy canes do you use the the straws?
For this recipe I use mini candy canes from Amazon which you can purchase by clicking here however any candy canes would work.
Which gluten free flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking.
Which dairy free chocolate spread do you use the the centre of the cakes?
For this recipe I use the Natures Store Dairy Free Hazelnut and Cocoa Spread.
Hot Chocolate Cupcakes
Ingredients
For the 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
For the buttercream & toppings
- 200 g dairy free butter bock (See FAQs)
- 400 g icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon dairy free milk
- Handful mini marshmallows
- Cocoa powder (to dust)
- Mini Candy Canes (optional – see FAQs)
Instructions
- Preheat oven to 180°C and line a 12 hole cupcake tin with cupcake cases.
- To a large bowl add caster sugar, flour, baking powder, xanthan gum, cocoa powder and salt. Mix well until combined.
- To a separate bowl whisk dairy free milk, eggs, vanilla extract and melted butter. Combine the wet and dry ingredients and then add the hot coffee and mix well.
- Pour the mixture into the 12 cupcake cases and bake for 20 minutes, or until a skewer comes out clean and leave to cool.
- Once cool use a serrated knife to cut a circular hole in the top of each cupcake. Fill each of the holes with a spoonful of dairy free chocolate spread.
- Make the buttercream by beating butter with an electric whisk until soft. Gradually add icing sugar and beat for up to 5 minutes until combined and creamy. Add the vanilla extract and dairy free milk and beat again.
- Pipe the buttercream onto the cupcakes and top with mini marshmallows, a dusting of cocoa powder and a candy cane. Store in an airtight container for up to 3 days.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice