Gluten-Free Chocolate Cupcakes with Cream Filling

Whole New Mom - https://wholenewmom.com

Gluten-Free Chocolate Cupcakes with Cream Filling

Course: Dessert

Keyword: gluten-free chocolate cupcakes

Total Time: 1 20

Servings: cupcakes

Calories: 240kcal

Author: Adrienne

These rich gluten-free chocolate cupcakes have a deep chocolate flavor from dark cocoa powder, espresso powder, and coffee, plus a surprise cream filling tucked inside. Finished with fluffy vanilla frosting, they're perfect for birthdays, holidays, and special occasions. Includes dairy-free and refined sugar-free options.

Print Recipe

Ingredients

Cupcakes

1 1/4 cups gluten-free flour blend (such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
3/4 cup dark cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter (softened)
1 cup granulated sweetener of choice (see notes)
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
3/4 cup brewed coffee (drip coffee or espresso)

Whipped Cream Filling

1 cup whipping cream (or coconut cream)
1/4 cup powdered sweetener of choice

Frosting

2 cups prepared frosting of choice

Instructions

Preheat oven to 350°F.
In a medium size bowl, mix together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Sift to a fine consistency.
In a large bowl, cream softened butter and sugar until light and fluffy.
Add the eggs, vanilla extract, buttermilk and coffee. Mix on medium speed with electric mixer until combined. Consistency could look curdled due to the buttermilk.
Add the dry ingredients to the wet ingredients and mix well until fully combined.
Line 16 muffin tins with paper liners and fill each one with a large scoop (1/4 cup) of batter.
Bake for about 20 minutes until a toothpick or cake tester comes out clean. Cool on rack.
While the cupcakes are baking, mix the whipped cream filling. In a small bowl combine the whipping cream and powdered sugar. Whip with a hand mixer until peaks begin to form.
Scoop out a small hole in the center of each cupcake, reserving the piece you removed.
Fill the center with a small amount of whipped cream filling. Replace the small piece of cupcake on top.
Frost cupcakes with prepared buttercream frosting and garnish with espresso or coffee beans or other chocolate candies or topping if desired.

Notes

Coffee enhances the chocolate flavor but does not make these cupcakes taste like coffee or mocha.
For a refined sugar-free version, coconut sugar works well and adds a deeper, richer flavor.
Make sure to sift the dry ingredients for best texture.
For the frosting shown in the photos, I used my Sugar-Free Buttercream Frosting. Chocolate frosting or Sweet Potato Frosting are also delicious options.
Nutrition information does not include frosting and will vary depending on the frosting used.

Nutrition