35 Heavenly Gluten-Free Hot Chocolate Cupcakes That Wow

There’s something magical about wrapping your hands around a steaming mug of hot chocolate on a chilly evening, right? Now imagine that cozy feeling transformed into a cupcake—rich, chocolatey, and topped with fluffy marshmallows. That’s exactly what these Gluten-Free Hot Chocolate Cupcakes deliver. I first made them for a winter potluck last year, and I’ll never forget the moment my friend took a bite, closed her eyes, and sighed, “This tastes like Christmas.” The best part? She had no idea they were gluten-free until I told her!

These cupcakes capture everything we love about hot cocoa—the deep chocolate flavor, the comforting warmth, that irresistible marshmallow topping—but in a handheld treat perfect for holiday parties or quiet nights by the fire. Whether you’re baking for someone with dietary restrictions or just want an indulgent dessert that happens to be gluten-free, this recipe is your new winter staple. Trust me, no one will miss the gluten when they’re sinking their teeth into these moist, chocolatey bites topped with clouds of dairy-free buttercream.

Why You’ll Love These Gluten-Free Hot Chocolate Cupcakes

Let me tell you why these cupcakes became my go-to winter treat after just one bite:

• Rich chocolate flavor that’ll make you swoon – The combo of cocoa powder and melted chocolate gives these cupcakes an intense chocolate kick that puts regular cocoa to shame.
• Surprisingly easy to whip up – No fancy techniques here! Just mix, bake, and top. Perfect for when you need a last-minute dessert that looks like you spent hours.
• Everyone can enjoy them – Gluten-free and dairy-free options mean no one gets left out of the chocolatey goodness at holiday gatherings.
• Instant holiday cheer – Those toasted marshmallow tops and optional candy cane sprinkles? Pure festive magic on a cupcake liner.

The best part? You’d never guess they’re gluten-free – they’re just that good. My niece still doesn’t believe me when I tell her they’re “special” cupcakes!

Ingredients for Gluten-Free Hot Chocolate Cupcakes

Gathering the right ingredients is half the battle when baking gluten-free, but don’t worry – I’ve tested these combos so you don’t have to! Here’s everything you’ll need to create these chocolatey wonders. I’ve separated them by component because, let’s be honest, no one wants to hunt through a giant list mid-recipe.

For the Cupcakes:

• 200 g caster sugar (trust me, the fine texture makes all the difference)
• 160 g gluten-free self-raising flour (I love Bob’s Red Mill blend, but use what works for you)
• ½ teaspoon baking powder (yes, even with self-raising flour – it gives extra lift)
• ¼ teaspoon xanthan gum (skip if your flour blend already has it)
• 50 g cocoa powder, sifted (this is where the deep chocolate flavor comes from)
• ¼ teaspoon salt (balances the sweetness beautifully)
• 120 ml dairy-free milk (almond milk works great, but any will do)
• 2 medium eggs, room temperature (cold eggs can make the batter seize)
• 1 teaspoon vanilla extract (the good stuff, not imitation!)
• 60 g dairy-free butter, melted (I’m obsessed with Miyoko’s cultured butter)
• 100 ml hot coffee (sounds weird, but it makes the chocolate flavor pop)

For the Buttercream & Toppings:

• 12 teaspoons dairy-free chocolate spread (for that surprise molten center)
• 200 g dairy-free butter block, softened (not melted – this is crucial!)
• 400 g icing sugar (sifted to avoid lumps in your frosting)
• 1 teaspoon vanilla extract
• 1 tablespoon dairy-free milk (add gradually – you might not need it all)
• Handful mini marshmallows (the more the merrier, I say!)
• Cocoa powder for dusting (makes them look fancy with zero effort)
• Mini candy canes (optional, but so festive when crushed on top)

Pro tip: Measure everything before you start mixing. Gluten-free baking can be less forgiving than regular baking, so having your mise en place ready helps avoid mistakes. And if you’re missing something? Regular milk and butter work fine if dietary restrictions aren’t a concern!

How to Make Gluten-Free Hot Chocolate Cupcakes

Okay, let’s get baking! I promise this process is easier than it looks – we’re basically making glorified hot chocolate in cupcake form. Just follow these steps, and you’ll be rewarded with the most decadent gluten-free treats that’ll have everyone begging for the recipe.

Preparing the Cupcake Batter

First things first – preheat that oven to 180°C (350°F) and line your muffin tin with cute cupcake liners. Now, grab two bowls – one for dry ingredients, one for wet. In the dry bowl, whisk together your sugar, gluten-free flour, baking powder, xanthan gum (if using), and that all-important cocoa powder. Pro tip: sift the cocoa powder! It gets rid of lumps and makes your batter silky smooth.

In the other bowl, whisk together your dairy-free milk, eggs, vanilla, and melted butter until they’re best friends. Now, pour the wet mixture into the dry ingredients and gently mix – I mean it, be gentle! Overmixing is the enemy of fluffy gluten-free cupcakes. Once it’s just combined, slowly stir in the hot coffee. The batter will be thin, but that’s perfect – it bakes up moist and tender.

Baking and Cooling

Divide that gorgeous chocolate batter evenly among your cupcake liners (about ¾ full – they’ll rise!). Pop them in the oven for exactly 20 minutes. Don’t peek before then! When they’re done, the tops should spring back when lightly pressed, and a toothpick should come out with just a few moist crumbs.

Here’s the hard part – let them cool completely before frosting. I know, I know, the temptation is real. But if you frost warm cupcakes, you’ll end up with melty buttercream tears (been there!). Transfer them to a wire rack and distract yourself with some holiday music while they cool.

Making the Dairy-Free Buttercream

While those beauties cool, let’s make the cloud-like frosting that takes these from good to “oh my goodness!” Start by beating your softened dairy-free butter (not melted – this is crucial!) for a good 2-3 minutes until it’s light and fluffy. Gradually add the sifted icing sugar, about ½ cup at a time, beating well after each addition. This prevents that dreaded powdered sugar snowstorm all over your kitchen.

Once all the sugar is incorporated, beat in the vanilla and just enough dairy-free milk to make it pipeable. Whip it for a full 5 minutes – I’m serious, set a timer! This transforms it from grainy to silky smooth. If you’re feeling fancy, pipe it on using a star tip like I did for my chocolate raspberry cheesecake, or just spread it on with a knife for that rustic homemade look.

Final touches? Cut a small well in each cooled cupcake and fill with a teaspoon of that luscious chocolate spread. Top with your buttercream, a sprinkle of mini marshmallows, and a dusting of cocoa powder. Voilà – hot chocolate magic in cupcake form!

Tips for Perfect Gluten-Free Hot Chocolate Cupcakes

After baking dozens of batches (and eating way too many “test” cupcakes), I’ve learned all the tricks to make these gluten-free treats foolproof. Here’s what you need to know:

First – room temperature ingredients are non-negotiable! Cold eggs and butter can make your batter separate, and nobody wants lumpy cupcakes. Take everything out about an hour before baking. If you forget (we’ve all been there), place eggs in warm water for 5 minutes to take the chill off.

Watch that oven like a hawk at the 18-minute mark. Gluten-free baked goods go from perfect to dry in seconds. The toothpick test is your best friend – it should come out with a few moist crumbs, not clean. And don’t skip the hot coffee! Even if you hate coffee, you won’t taste it – it just makes the chocolate flavor richer.

For storage, these keep beautifully in an airtight container for 3 days. The marshmallows might get a bit sticky, but that’s part of the charm! Feeling extra festive? Crush some mini candy canes over the top right before serving for a peppermint twist that pairs perfectly with chocolate.

Serving and Storing Gluten-Free Hot Chocolate Cupcakes

Oh, the joy of biting into one of these cupcakes while they’re still slightly warm – the chocolate spread center becomes gloriously gooey! That’s my absolute favorite way to serve them, though they’re just as delicious at room temperature when the buttercream holds its perfect swirl. For parties, I arrange them on a rustic wooden board with extra marshmallows scattered around – instant winter wonderland vibes!

Storage is a breeze – just pop them in an airtight container at room temperature for up to 3 days. The marshmallows might lose their crispness, but the flavor only gets better. Need to keep them longer? Freeze unfrosted cupcakes for up to a month (wrap each one tightly in plastic first). Thaw at room temperature, then frost fresh – the buttercream tastes best when it’s newly made. Pro tip: If you’re freezing leftovers (ha! as if!), place parchment between layers to prevent sticking.

Nutritional Information for Gluten-Free Hot Chocolate Cupcakes

Now, I’m no nutritionist (just a passionate baker with a sweet tooth!), but here’s the scoop on what’s in these indulgent treats. Remember, these numbers are estimates – your exact counts might vary based on specific brands or how generously you pile on those marshmallows! Each cupcake clocks in at about:

• 280 calories (worth every single one!)
• 12g fat (mostly from that dreamy dairy-free butter)
• 40g carbs (hey, it’s a celebration!)
• 3g protein (the eggs and milk do their part)

Not too shabby for a dessert that tastes like pure holiday magic, right? Just don’t ask me how many I’ve eaten in one sitting – some things are better left unsaid!

Frequently Asked Questions

I get so many questions about these cupcakes – here are the ones that pop up most often in my kitchen and inbox. Trust me, I’ve made every mistake possible so you don’t have to!

Can I use regular flour instead of gluten-free?

Oh honey, no! The whole magic of this recipe is that it’s gluten-free but doesn’t taste like it. Regular flour will throw off the texture completely. If you’re new to gluten-free baking, check out my gluten-free baking guide for all my best tips. The right flour blend makes all the difference!

How can I make these cupcakes vegan?

Easy peasy! Swap the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use your favorite plant-based milk and butter. The hot coffee trick still works beautifully. Just be sure your chocolate spread is vegan too – some sneaky brands contain milk.

Why did my cupcakes turn out dry?

Two words: overbaking and overmixing. Gluten-free treats are delicate – that toothpick should have a few moist crumbs, not come out clean. And when mixing the batter, stop as soon as the ingredients combine. I know it’s tempting to keep going, but resist!

Can I freeze these cupcakes?

Absolutely! Freeze them unfrosted in an airtight container for up to a month. The buttercream tastes best fresh, so I recommend freezing the cakes and making new frosting when you’re ready to serve. Thaw at room temperature for about an hour before decorating.

What’s the best gluten-free flour for this recipe?

I’ve had the best results with blends that contain rice flour and tapioca starch. My go-to is Bob’s Red Mill 1-to-1 blend, but any good quality gluten-free flour with xanthan gum already added will work. Just avoid single-flour alternatives like almond or coconut flour – they behave completely differently.

Gluten-Free Hot Chocolate Cupcakes

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• Author: Emma
• Total Time: 40 min
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

Rich and indulgent gluten-free cupcakes with a hot chocolate flavor, topped with dairy-free buttercream and marshmallows.

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Ingredients

Scale 1x2x3x

• 200 g caster sugar
• 160 g gluten free self raising flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
• 50 g cocoa powder
• 1/4 teaspoon salt
• 120 ml dairy free milk
• 2 medium eggs
• 1 teaspoon vanilla extract
• 60 g dairy free butter (melted)
• 100 ml hot coffee
• 12 teaspoons dairy free chocolate spread
• 200 g dairy free butter block
• 400 g icing sugar
• 1 teaspoon vanilla extract
• 1 tablespoon dairy free milk
• Handful mini marshmallows
• Cocoa powder (to dust)
• Mini Candy Canes (optional)

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Instructions

1. Preheat oven to 180°C and line a 12-hole cupcake tin with cupcake cases.
2. In a large bowl, mix caster sugar, flour, baking powder, xanthan gum, cocoa powder, and salt.
3. In another bowl, whisk dairy-free milk, eggs, vanilla extract, and melted butter. Combine wet and dry ingredients, then add hot coffee and mix well.
4. Pour the mixture into the cupcake cases and bake for 20 minutes, or until a skewer comes out clean. Let cool.
5. Once cool, cut a hole in the top of each cupcake and fill with dairy-free chocolate spread.
6. Make the buttercream by beating butter until soft. Gradually add icing sugar and beat for up to 5 minutes until creamy. Add vanilla extract and dairy-free milk, then beat again.
7. Pipe the buttercream onto the cupcakes and top with mini marshmallows, cocoa powder, and optional candy canes. Store in an airtight container for up to 3 days.

Notes

• Use a gluten-free flour blend that suits your dietary needs.
• For a stronger chocolate flavor, add extra cocoa powder.
• If you don’t have dairy-free chocolate spread, substitute with melted dairy-free chocolate.

• Prep Time: 20 min
• Cook Time: 20 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 280
• Sugar: 25 g
• Sodium: 120 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg

Keywords: gluten-free, hot chocolate cupcakes, dairy-free, holiday treats, Christmas desserts