Rich Gluten-Free Chocolate Cupcakes with Cream Filling

These rich gluten-free chocolate cupcakes get their deep chocolate flavor from a combination of dark cocoa powder, espresso powder, and coffee. The coffee intensifies the chocolate flavor while helping create a tender crumb without making the cupcakes taste like mocha.

A simple cream filling tucked inside makes them feel extra special for birthdays, celebrations, or anytime a chocolate craving strikes.

Why You’ll Love These Cupcakes

These cupcakes are incredibly delicious. I’m sure you’ll love them for all of the following reasons.

• Rich chocolate flavor from an extra-generous amount of cocoa powder
• Coffee enhances the chocolate flavor just enough without creating a mocha taste
• Light, tender crumb despite being gluten-free
• Rich cream filling for an extra-special touch
• Made with a healthier sweetener

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Ingredients

Cupcakes

• gluten-free flour blend (such as Bob’s Red Mill 1-to-1)
• dark cocoa powder
• espresso powder
• baking soda
• baking powder
• sea salt
• softened butter
• granulated sweetener of choice (see notes)
• eggs
• vanilla extract
• buttermilk (or dairy-free milk plus lemon juice or vinegar)
• brewed coffee (drip coffee or espresso)

Cream Filling

• whipping cream or coconut cream
• powdered sweetener of choice

Directions

Here are the simple steps for making these rich gluten free chocolate cupcakes. For the full details see the recipe card below.

Add butter and sweetener to bowl. Cream. Add eggs and beat.

Add dry ingredients to wet. Mix until combined.

Fill the cupcake liners with the batter and bake.

While the cupcakes are cooling, make the whipped cream filling by adding powdered sweetener to the whipping cream and beating until peaks form.

Remove the center of each cupcake, setting the centers aside. Fill each cupcake hole with whipped cream. Replace the removed center. Frost and top as desired.

• This recipe makes 16 cupcakes. If you only want to make 12 cupcakes, the remaining batter (about 1 cup) can be used to bake a small (4-5”) cake, if desired.
• Don’t skip the sift: Don’t skip the sifting of the dry ingredients. It only takes a few minutes and the results of a fine crumb cupcake are well worth the little effort sifting does here.
• To remove the center of the cupcake for filling, an apple/cucumber corer is really helpful. You can also use a cupcake corer or a small knife.
• Not all gluten free flours are alike. Two favorites are Bob’s Red Mill, 1 to 1 baking flour and King Arthur’s Measure for Measure.
• Dairy-free option: use dairy-free butter, replace buttermilk with any dairy-free milk plus 2 tsp vinegar or lemon juice, and use whipped coconut cream instead of whipped cream filling if desired.

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Sweetener Options

• Coconut sugar: My preferred refined sugar-free option. It gives these cupcakes a deeper flavor and slightly darker color. For the best texture, pulse coconut sugar briefly in a blender or food processor before using.
• Organic cane sugar: Produces the lightest texture and color.
• Low-carb sweeteners: Results may vary depending on the sweetener blend used. I recommend testing a small batch first.

Frosting

These cupcakes pair well with my lightly sweetened Sugar-Free Buttercream Frosting. You can also use your favorite vanilla or chocolate buttercream. In fact the chocolate version of this Sweet Potato Frosting pairs fabulously with these cupcakes.

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Storage

Store filled cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, enjoy within 1 to 2 days. Unfilled cupcakes will keep longer in an airtight container.

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Freezing

For best texture, don’t fill the cupcakes before freezing and frosting. Thaw overnight in the refrigerator or at room temperature before serving.

Cupcakes

• 1 1/4 cups gluten-free flour blend (such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
• 3/4 cup dark cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter (softened)
• 1 cup granulated sweetener of choice (see notes)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 3/4 cup brewed coffee (drip coffee or espresso)

Whipped Cream Filling

• 1 cup whipping cream (or coconut cream)
• 1/4 cup powdered sweetener of choice

Frosting

• 2 cups prepared frosting of choice

• Preheat oven to 350°F.

• In a medium size bowl, mix together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Sift to a fine consistency.

• In a large bowl, cream softened butter and sugar until light and fluffy.

• Add the eggs, vanilla extract, buttermilk and coffee. Mix on medium speed with electric mixer until combined. Consistency could look curdled due to the buttermilk.

• Add the dry ingredients to the wet ingredients and mix well until fully combined.

• Line 16 muffin tins with paper liners and fill each one with a large scoop (1/4 cup) of batter.

• Bake for about 20 minutes until a toothpick or cake tester comes out clean. Cool on rack.

• While the cupcakes are baking, mix the whipped cream filling. In a small bowl combine the whipping cream and powdered sugar. Whip with a hand mixer until peaks begin to form.

• Scoop out a small hole in the center of each cupcake, reserving the piece you removed.

• Fill the center with a small amount of whipped cream filling. Replace the small piece of cupcake on top.

• Frost cupcakes with prepared buttercream frosting and garnish with espresso or coffee beans or other chocolate candies or topping if desired.

• Coffee enhances the chocolate flavor but does not make these cupcakes taste like coffee or mocha.
• For a refined sugar-free version, coconut sugar works well and adds a deeper, richer flavor.
• Make sure to sift the dry ingredients for best texture.
• For the frosting shown in the photos, I used my Sugar-Free Buttercream Frosting. Chocolate frosting or Sweet Potato Frosting are also delicious options.
• Nutrition information does not include frosting and will vary depending on the frosting used.

Serving: 1cupcake | Calories: 240kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 236mg | Potassium: 135mg | Fiber: 2g | Sugar: 16g | Vitamin A: 537IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg | Net Carbs: 23g

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.