Gluten Free Salted Caramel Chocolate Cupcakes Recipe

Gluten Free Salted Caramel Chocolate Cupcakes Recipe

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* but since it’s no longer available, either check my Gluten Free Beer Tasting Notes to find another option, or simply use gingerale or root beer.

Regardless, I know you will love these cupcakes because there’s just no craving they don’t satisfy.

Gluten Free Salted Caramel Cupcakes Poured Beer

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Gluten Free Salted Caramel Chocolate Cupcakes Recipe

Gluten Free Salted Caramel Cupcake
  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes without frosting
  • Yield: 12 insanely delicious cupcakes

Ingredients

  • ½ cup butter or non-dairy alternative or coconut oil, melted
  • ¾ cup granulated sugar
  • ¾ cup brown sugar or coconut palm sugar
  • ¼ cup brewed coffee
  • 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
  • 1 Tbs. pure vanilla extract
  • ½ cup (43 gr) cocoa
  • 2 cups (270 gr) gfJules™ All Purpose Gluten Free Flour
  • 1 Tbs. 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.

"Just how many delicious flavors can I fit into a cupcake?" you might ask. How do chocolate, salted caramel and not-too-sugary sweet frosting sound?! Gluten Free Salted Caramel Cupcakes gfjules.com

*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.

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22 thoughts on “Gluten Free Salted Caramel Chocolate Cupcakes Recipe

  1. 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

  2. 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 Fiona,
      We do ship to the UK but it’s super pricey. You can send an email to Support@gfJules.com 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

  3. 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

    • 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

  4. Pingback: Gluten Free Beer Tasting Notes - Gluten free recipes - gfJules - with the REAL Jules

  5. Pingback: 20 G-Free Recipes with Pretzels | Only Taste Matters

    • 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

    • 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

  6. 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!

    • Thanks, June! They were DI-VINE! They’re my new favorite — so good!!! Hope you get to try the recipe soon!
      ~jules