Gluten-Free Chocolate Cupcakes with Salted Caramel Drizzle
Gluten-Free Chocolate Cupcakes with Salted Caramel Drizzle deliver all the decadence of a bakery treat with none of the gluten, featuring rich, moist chocolate cake topped with a silky, sweet-salty caramel finish. Perfect for celebrations or everyday indulgence, these cupcakes are inclusive, customizable, and irresistibly delicious from the first bite to the last.
Ingredients
- ▢ ½ cup melted butter vegan butter substitute, or coconut oil
- ▢ ¾ cup granulated sugar
- ▢ ¾ cup brown sugar or coconut palm sugar
- ▢ ¼ cup brewed coffee or substitute with any milk of your choice
- ▢ ¼ cup coconut milk or heavy cream
- ▢ ½ cup gluten-free beer root beer, or ginger ale (you can find options here)
- ▢ 2 eggs or an egg substitute such as aquafaba
- ▢ 1 tablespoon pure vanilla extract
- ▢ ½ cup 43 grams unsweetened cocoa powder
- ▢ 2 cups 270 grams gfJules All-Purpose Gluten-Free Flour
- ▢ 1 tablespoon baking soda
- ▢ ½ teaspoon sea salt
- ▢ Optional: gluten-free pretzels for garnish
Instructions
- Preheat your oven to 350°F for a conventional oven or 325°F if using convection. Melt the butter or your chosen alternative, then combine it with both sugars in a large mixing bowl. Add the coffee, coconut milk, gluten-free beer, eggs, and vanilla extract, whisking everything together until fully blended. In a separate bowl, whisk together the cocoa powder, gfJules™ flour, baking soda, and sea salt. Gradually fold the dry ingredients into the wet mixture, whisking for an additional 1 to 2 minutes until the batter becomes smooth and lighter in texture. Line a 12-cup muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs clinging, but no wet batter.