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 ginger ale or gluten free root beer.
Regardless, I know you will love these cupcakes because there’s just no craving they don’t satisfy.
I hope you love this decadent recipe as much as we do!
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 (like aquafaba)
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
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.
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*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.