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.

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