Gluten-Free Death By Chocolate Cupcakes that are rich, fudgy, and loaded with layers upon layers of chocolate.
This recipe was developed in partnership with Ryze. I was compensated for this post but opinions are my own.
For the chocoholics, chocolate-lovers, and anyone that perks up when they hear the word chocolate, you’re going to melt when you bite into one of these rich, fudgy, gluten-free death by chocolate cupcakes.
They are seriously easy to make, and seriously irresistible once you make them.
Not only am I giving you the recipe today, I’m introducing you to one of my very favorite cupcake gadgets called a cupcake corer, talking about all things cupcake, and up-selling these fantastic cupcakes.
Are you a fan of filled cupcakes? I am if they have the right filling – and not too much of it. You know those times when you’ve bitten into a filled cupcake and there was WAY too much filling. I hate that. I want an even cupcake to filling ratio if I’m going to enjoy a filled cupcake.
I stumbled upon a little cupcake tool that I think you’ll want to invest in if you don’t already have one. It’s called a Cupcake Corer (affiliate link). It quickly, easily, and cleanly removes the center of the cupcake.
It leaves just the right amount of room to fill your cupcakes center, and not any more. This little Cupcake Corer (affiliate link) is easy to clean, and store – so go get one if you like filled cupcakes!
Many cupcake recipes use oil, but occasionally you’ll come across one that uses melted butter. You’ll find most of my gluten-free cupcake recipes and cake recipes use oil. I used butter in this recipe to create more of a fudgy texture.
I wanted these cupcakes to be almost brownie-like.
If you want the a rich gluten-free death by chocolate cupcake you’ve got to build in layers of chocolate and the perfect texture. This cupcake has a brownie-like cupcake for the base, chocolate hazelnut filling in the center, and a creamy chocolate buttercream piped on top. Top it with chocolate sprinkles or cocoa and you have a decadent cupcake that is perfect for anyone who loves chocolate.
You may have read some of my other cupcake posts where I talk about the tips and tricks to getting the right texture with gluten-free cupcakes. First tip, always follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out. Don’t be those people.
Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.
Second, you want to mix at the right time and not over-mix. When you are beating the butter, sugar, and eggs you’ll want to beat it for the time listed. This adds air which in turn helps the cupcakes rise. Once you add the flour, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen and create a dense cupcake.
Looking for more rich gluten-free cupcake recipes? You should definitely make my Gluten-Free Vanilla Cupcakes. I’ve also recently updated the photos for my Gluten-Free Lemon Cupcakes. If you’re a lemon fan, you’re going to love them! If you love peanut butter you’re going to want to try these gluten free vegan chocolate peanut butter cupcakes by Sarah Bakes Gluten Free.
If you make these cupcakes please come back and let me know what you thought! Also, if you have a question please leave it in the comments and I will get back to you.
For the cupcakes:
- ½ cup butter, melted and cooled (you can use dairy-free butter)
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon gluten-free vanilla extract
- 1/3 cup milk (or dairy-free milk)
- 1 ½ cups gluten-free flour blend
- 1/3 cup unsweetened cocoa
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup hot water
- 1For the filling:
- 1/2 cup chocolate hazelnut butter (or chocolatey filling of choice)
For the frosting:
- ½ cup butter, softened (you can use dairy-free butter)
- 1 teaspoon gluten-free vanilla extract
- 2 tablespoon unsweetened cocoa
- 3 cups powdered sugar
- 2 tablespoons milk (or dairy-free milk)
- Preheat oven to 350º F. Line a 12-serving cupcake pan with paper or foil liners; set aside.
- In a large mixing bowl, cream melted butter and sugar together until well combined, and sand-like.
- Add eggs, one at a time, mixing until well incorporated.
- Add vanilla and milk and beat just until combined.
- Add flour, cocoa, baking powder, baking soda, and salt. Mix on low until well combined.
- Pour in the hot water and mix until combined and batter is smooth.
- Fill cupcake liners about ¾ full (approximately ¼ cup of batter).
- Bake 20 – 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean.
- Allow cupcakes to cool completely before filling and frosting.
- For the filling, scoop about the center of the cupcake, about 1 tablespoon worth of cupcake. Fill the center with chocolate hazelnut butter, or your favorite filling.
- For frosting, cream butter and vanilla. Add cocoa and beat until combined. Add in powdered sugar one cup at a time, alternating with milk. Continue to beat with an electric mixer until smooth.
- Frost the tops of the cupcakes.
- Store in an airtight container for up to 4 days.
Serving Size:1 cupcake
Amount Per Serving: Calories: 416 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 74mg Sodium: 326mg Carbohydrates: 55g Fiber: 2g Sugar: 39g Protein: 5g