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Recipes

Gluten Free Triple Chocolate Cupcakes Recipe (dairy free option)

Gluten free triple chocolate cupcakes recipe – yep, totally inspired by my fave type of cookie! You can easily make them dairy-free too if you fancy.

Gluten free triple chocolate cupcakes recipe – a super simple baking project that’s equally as satisfying to make as it is to eat!

So now you know what they look like, I guess you might be wondering what they taste like?

Well, they’re cute little soft and moist cupcakes with a rich chocolatey flavour, packed with white chocolate chips.

Every cupcake is filled with lots of gooey dark chocolate ganache, or Nutella/dairy-free chocolate hazelnut spread – the choice is yours!

Then, best of all, they’re finished with a fluffy white chocolate buttercream on top. And the combo is divine!

Gluten-free triple chocolate cupcakes recipe: Ingredients

So here’s everything you’ll need – you can optionally use Nutella or a dairy-free version for the filling to speed things up if you fancy.

The cupcakes are using my ‘one-bowl’ method so they’re simple and quick to make too

Make this dairy free? Simply refer to the dairy-free alternatives suggested below. Remember, if using dairy-free hard margarine for the buttercream, you’ll need to add a little extra icing sugar and chill the buttercream before piping.

Making this vegan? Read the advice above and below about making this dairy-free, then all you’re left to contend with is the eggs. Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.

  • 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
  • Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
  • 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
  • 3 tablespoons of applesauce.
  • 1 small, mashed ripe banana

For the cakes

  • 175g caster sugar
  • 175g butter, softened (use hard margarine if dairy free)
  • 3 eggs
  • 135g gluten free self raising flour
  • 1/2 tsp gluten free baking powder

 

  • 1/4 tsp xanthan gum
  • 85g ground almonds
  • 25g cocoa powder, sifted
  • 100ml milk (dairy free if necessary)
  • 80g white chocolate chips (dairy free if necessary)

For the filling: (or you can just use Nutella or a dairy free chocolate spread)

  • 100g dark chocolate
  • 100ml double cream

For the white chocolate buttercream:

  • 125g butter, softened (use hard margarine if dairy free)
  • 250g icing sugar
  • 150g white chocolate (dairy free if necessary)

Gluten-free triple chocolate cupcakes recipe: Method

For the cupcakes:

  1. Preheat your oven to 160C Fan / 180C and prepare a cupcake tray with cupcake or muffin cases.
  2. Cream together your softened butter and sugar until light and fluffy (I use an electric hand mixer).
  3. Add in your eggs, gluten free self raising flour, baking powder, xanthan gum, sifted cocoa powder, ground almonds and milk. Mix together until combined using your electric hand whisk.
  4. Fold in your chocolate chips carefully.
  5. Spoon the cake mixture into your cases.
  6. Place in the oven for about 20-25 minutes until cooked through.

For the ganache:

For the filling, place the cream and chocolate (broken up into cubes) into a microwavable bowl.

Heat for around 45 seconds in the microwave (you might want to mix half way through).

After 45 seconds, remove from the microwave and whisk together until the chocolate has melted and the mixture is smooth.

Place in the fridge for around 15 minutes to thicken slightly but not to get stiff. Keep it out of the fridge if it gets too thick, you’ll want to drizzle it into the cupcakes soon anyway!

For the buttercream:

To make your buttercream, place your butter in a stand mixer (or electric hand whisk if you don’t have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

Melt your white chocolate (I do this is the microwave), put to one side to cool whilst making the rest of the buttercream.

Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.

Now add in your melted, cooled white chocolate mix for a couple of minutes to combine. It should be the right consistency at this point.

If you think it’s too thick you can add a tsp of milk. If too thin you can add more icing sugar.

To assemble your cupcakes:

Once the cupcakes are cool you need to make little holes in your cupcakes to fill with the chocolate ganache.

I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don’t go too deep as you need some of the cake beneath to hold the filling!

Spoon a decent amount of your chocolate ganache (or chocolate spread if you preferred!) into the hole you’ve made in each cupcake.

Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. Enjoy!

Oh and here’s a printable version of my gluten free triple chocolate cupcakes recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️

Triple Chocolate Cupcakes
Yield: Makes 10 cupcakes

Triple Chocolate Cupcakes

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Gluten free triple chocolate cupcakes with a gooey, dark chocolate middle. Super easy to make and easily dairy-free if you need it to be!

Ingredients

For the cakes

  • 175g caster sugar
  • 175g butter, softened (use hard margarine if dairy free)
  • 3 eggs
  • 135g gluten free self raising flour
  • 1/2 tsp gluten free baking powder
  • 1/4 tsp xanthan gum
  • 85g ground almonds
  • 25g cocoa powder, sifted
  • 100ml milk (dairy free if necessary)
  • 80g white chocolate chips (dairy free if necessary)

For the filling: (or you can just use Nutella or a dairy free chocolate spread)

  • 100g dark chocolate
  • 100ml double cream

For the white chocolate buttercream:

  • 125g butter, softened (use hard margarine if dairy free)
  • 250g icing sugar
  • 150g white chocolate (dairy free if necessary)

Instructions

For the cupcakes:

  1. Preheat your oven to 160C Fan / 180C and prepare a cupcake tray with cupcake or muffin cases.
  2. Cream together your softened butter and sugar until light and fluffy (I use an electric hand mixer).
  3. Add in your eggs, gluten free self raising flour, baking powder, xanthan gum, sifted cocoa powder, ground almonds and milk. Mix together until combined using your electric hand whisk.
  4. Fold in your chocolate chips carefully.
  5. Spoon the cake mixture into your cases.
  6. Place in the oven for about 20-25 minutes until cooked through.

For the ganache:

  1. For the filling, place the cream and chocolate (broken up into cubes) into a microwavable bowl. Heat for around 45 seconds in the microwave (you might want to mix half way through). After 45 seconds, remove from the microwave and whisk together until the chocolate has melted and the mixture is smooth.
  2. Place in the fridge for around 15 minutes to thicken slightly but not to get stiff. Keep it out of the fridge if it gets too thick, you'll want to drizzle it into the cupcakes soon anyway!

For the buttercream:

  1. To make your buttercream, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
  2. Melt your white chocolate (I do this is the microwave), put to one side to cool whilst making the rest of the buttercream.
  3. Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
  4. Now add in your melted, cooled white chocolate mix for a couple of minutes to combine. It should be the right consistency at this point. If you think it's too thick you can add a tsp of milk. If too thin you can add more icing sugar.

To assemble your cupcakes:

  1. Once the cupcakes are cool you need to make little holes in your cupcakes to fill with the chocolate ganache. I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
  2. Spoon a decent amount of your chocolate ganache (or chocolate spread if you preferred!) into the hole you've made in each cupcake.
  3. Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top.
  4. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 607Total Fat: 37gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 115mgSodium: 395mgCarbohydrates: 64gFiber: 2gSugar: 51gProtein: 7g

Nutritional info is estimated and not always accurate.

Thanks for reading how to make my gluten free triple chocolate cupcakes recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creation and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

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