Just looking at this gorgeous gluten free salted caramel chocolate cupcake begs the question of “how many delicious flavors can you fit into one cupcake?”
In fact, I’m pretty convinced that these gluten free Salted Caramel Chocolate Cupcakes are one of the best things that will ever cross your lips. The salty, the sweet, the creamy, the spongy, the drizzly — it’s all here folks.
These moist gluten free chocolate cupcakes would be delicious topped with any other frosting you love, but allow me to recommend my new favorite vegan Salted Caramel Frosting & Sauce as a top contender! And the presentation, when drizzled with homemade salted caramel sauce … MMMmmmmmmmm! Difficult to resist, I can promise you that!
By the way, I added gluten free beer in my cupcakes to round out the flavor, along with cocoa, brown sugar, vanilla and coffee. You won’t believe how delicious these ingredients are in concert together. You just have to try it!
I originally used Coors® Peak Gluten Free Lager* in this recipe, but since it’s no longer available, either check my Gluten Free Beer Tasting Notes to find another option, or simply use ginger ale or gluten free root beer.
Rest assured, I’ve made this recipe with lots of other naturally gluten free beers and it’s always delicious — just like my gluten free Chocolate Beer Cake, another fan favorite!
Just trust me: I know you will love these cupcakes because there’s just no craving they don’t satisfy.
Gluten Free Salted Caramel Chocolate Cupcakes Recipe
Just looking at this gorgeous gluten-free salted caramel chocolate cupcake begs the question, “just how many delicious flavors can you fit into one cupcake?”
The salty, the sweet, the creamy, the spongy, the drizzly — it’s all here folks.
Ingredients
- ½ cup butter or vegan butter alternative or coconut oil, melted
- ¾ cup granulated sugar
- ¾ cup brown sugar or coconut palm sugar
- ¼ cup brewed coffee (or use milk of choice)
- ¼ cup coconut milk or heavy cream
- ½ cup gluten free beer or root beer or gingerale (find one here)
- 2 eggs or egg substitute (like aquafaba)
- 1 Tablespoon pure vanilla extract
- ½ cup (43 gr) cocoa powder
- 2 cups (270 gr) gfJules All Purpose Gluten Free Flour
- 1 Tablespoon baking soda
- ½ tsp. sea salt
- gluten free pretzels (optional) - Snack Factory Mini Pretzel Crisp® Minis pictured here
Instructions
Preheat oven to 350°F (static) or 325°F (convection).
Melt butter or other alternative, then stir together with sugars in a large mixing bowl. Add coffee, coconut milk, gluten-free beer, eggs and vanilla, whisking to thoroughly combine.
In a separate bowl, whisk cocoa, gfJules™ flour, baking soda and sea salt, then slowly stir into the larger bowl of liquid ingredients. Whisk together for another 1-2 minutes, until smooth and lighter.
Line 12 muffin cups with cupcake papers, then fill 2/3 cup full with batter. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with only a few crumbs, not wet batter, attached.
Notes
Once cooled, frost with Salted Caramel Frosting and top with Salted Caramel Sauce, or use another frosting to suit your tastes.
Pin it for later!
*Thanks to Coors® Peak for sponsoring this post. I only work with companies and products that I love and recommend. Read my disclosure policy here.
If I left out the beer from the recipe, would this greatly effect the recipe? Would I need to add anything in addition to this?
Thanks!
Hi Isobella, you would just need to use something as an equal substitute, so gingerale or soda water/seltzer/club soda/cola … something in its place to equal the liquid ingredient would work fine. Enjoy!
~jules
These are so very light and the best texture and flavor!
OH I’m so glad to hear you love this recipe too! I love chocolate when it’s not so rich and heavy that I feel sick after eating it! LOL! These are just perfect!
~jules
These cupcakes are amazing
Have made twice and are so good
No one knew they were gluten free
The frosting is yummy too
Thanks Jules for all your hard work
You are so very welcome, Brenda!!! I’m thrilled you love it!
~jules
Dear Jules,
I’ve been making your recipes since Nearly Normal Cooking For Gluten-Free Eating and keep a container of the GF flour mix from that book in the fridge at all times. However, I substitute arrowroot starch for the potato starch in that mix since my son is highly allergic to potatoes. Unfortunately, this allergy prevents me from baking with your new GF All Purpose Flour. So I was wondering if your newer recipes will work with the Nearly Normal mix I’ve been using all these years. Thanks!
Hi Donna, you should be able to use that homemade blend in any of my recipes. The results will be slightly different and your baked goods won’t stay fresh as long because there’s a natural preservative in my gfJules Blend, but the ratios are similar so the recipes should still turn out for you. Great question and I hope that it continues to work for you!
~jules
Dear Jules, I am in Washington state. It was one of the states where Coors Peak gluten-free beer was marketed. However, the word we have gotten is that Coors has quit making it, so it is no longer available. It was a great gluten-free beer, but now we have to try the other ones available. It’s too bad, because regular grocery stores were stocking it and selling it. Adele Fosser
I know, that’s really too bad because I thought Coors Peak was a great beer, too. You are lucky you got it at all in Washington State, as most people weren’t lucky enough to have it in their stores. There are some other good gluten-free beers out there you should look for as an alternative since we can’t get Peak anymore – check out my beer tasting notes.
~jules
Hi,
How long will the caramel sauce keep in the fridge. I’ve had it for about 10 days. It separates but tastes good.
Thank you!
Candida
Good question, Candida! We’ve never had it around that long because it’s so tasty! I imagine when it comes closer to room temp and you can stir it again, it will be ok for 7-10 days though. Enjoy!
~jules
Hi Jules,
These look amazing!! Do you ship to the UK?
Cheers
Hi Fiona,
We do ship to the UK but it’s super pricey. You can send an email to [email protected] with what you think you’d like to order and they can run the shipping price for you to see if you’d like to proceed. Happy baking!
~jules
Sooooooo good! We used New Belgium Glutiny, which is a pale ale, and because we aren’t coffee drinkers, a can of salted caramel flavored coffee drink. We actually ended up with 18 cupcakes from the recipe – but who can complain about having more cupcakes? ? Seriously the best GF cupcake I’ve ever made. Thanks Jules!
Wow! Sounds amazing! And no, I wouldn’t complain about having extra cupcakes when they’re made with this recipe! ? So glad you’ve found a recipe you love. Bring on the cupcakes!!!!
~jules
Coors Gluten Free Beer? Wow! That is awesome! I wonder when it will be coming this way (Arizona)!
Hi Laurie, it IS awesome! I hope it comes your way (and mine) soon! If there’s enough national interest, I sure hope it does!
~jules
Salted homemade caramel is ALWAYS hard to resist. These look incredible, Jules. Seriously — GIMME 😀
hehehe – I feel the same way, Audrey! There’s something about that combination that is so enticing. Thanks for stopping by to take a look!
~jules
Wow, Jules, it was so nice of you to make these cupcakes for me! I should be expecting these in the mail soon, right?! 😉
Oh indeed, Sharon! I’ll get right on that! LOL!!! I’m afraid they might not be so pretty after shipping, but it’s the taste that matters anyway, right? 🙂
~jules
Gorgeous cupcakes!!! Anything with “salted caramel” in the name does it for me 🙂 Just showed this post to my 13 yo daughter, and she’s on board to whip up a batch of these cupcake beauties with me!
Sounds like a good plan to me, EA! I’m always up for sharing the kitchen with a helper!
~jules
Jules, these look INCREDIBLE! Seriously, cupcakes for breakfast are totally legit, right?
Totally. No question, Celeste! 🙂
~jules
What cute little cupcakes! Amazing that they are gluten-free too 🙂
Thanks, June! They were DI-VINE! They’re my new favorite — so good!!! Hope you get to try the recipe soon!
~jules