Best Chocolate Cupcakes with a Hidden Surprise – Gluten Free
These are the Best Chocolate Cupcakes… Super-moist, shamelessly fluffy, dark and melty. With a surprise chocolate hidden in the sponge and topped with rich chocolate ganache, they are incredibly decadent and utterly delicious. Optional dairy free.
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Why are these the Best Chocolate Cupcakes?
These are quite possibly the Best Chocolate Cupcakes I’ve ever made. They are rich, dark, moist and melty. A shameless, fluffy, chocolatey sponge…
Sure, they have more ingredients than many of the more popular gluten free cupcakes on the internet. But every ingredient is there for a reason… And it’s their magic combination which gives these cupcakes a texture which (in my humble opinion) outshines others.
These cupcakes have been tried and tested by more gluten eaters than gluten avoiders. And I can confidently say that they are not only better than many gluten free cupcakes, but are better than many ‘standard’ ones too. This claim is not made lightly. Integrity matters… And having tried way too many gluten free cupcakes and been endlessly disappointed by claims that ‘no-one will ever know they are gluten free’, I really hope I can offer something better.
My Best Chocolate Cupcakes have (an optional) hidden surprise
The best chocolate cupcakes were developed within a period of grumpiness, when only chocolate cake will pull you out of a hole. But sometimes grumpiness needs extra… So, these are gluten free cupcakes with a hidden surprise.
Over the last few years there has been a trend towards people putting sweets into and on top of cakes and bakes. It’s by no means a new idea, but it’s one which has become increasingly popular. In blogger world, I have observed that for some, it also means a multitude of posts with identical recipes other than a different chocolate or sweet interchanged in the mix. Whether topping or hiding in cupcakes or decorating brownies, it all seems a bit of a recipe con. But hey…
Nonetheless, I have (for this particular recipe) followed the crowd and decided to play ‘cupcake bingo’ too. Squirrelled and baked into my best chocolate cupcakes is a hidden surprise… Any mini chocolate sweet will do, but mine envelop either a mini Rolo or a mini Peanut Butter Cup.
Can I make these gluten free cupcakes without a hidden chocolate?
Absolutely! The hidden chocolate or sweet is of course, optional… My best chocolate cupcakes are divine with or without embellishment. But sometimes life needs extra fun and decadence. The choice is yours.
The Best Chocolate Cupcakes deserve ganache!
But why stop at sweetie surprises? These are the BEST chocolate cupcakes after all… And we can make them even more sinful right?
So… These gluten free cupcakes are also slathered with a topping of opulent dark chocolate ganache… A simple combination of dark chocolate and double cream that blends to gooey, silky, glossy perfection!
What ingredients do I need to make the Best Chocolate Cupcakes?
The dry ingredients
Like all gluten free cupcakes, you’ll need some gluten free flour. I use my white Gluten Free Alchemist blend A. But an alternative flour blend such as Doves Freee should work just as well.
To this you’ll add some cocoa for chocolatelyness and ground almonds… If you want to make the best gluten free cupcakes as light and soft as possible, ground almonds are important. Why? Because they bring structure and moisture to the sponge. And that means not only the most perfect texture, but also a longer ‘shelf-life’.
And because the flour is plain flour and gluten free, the recipe adds some raising agents and xanthan gum too. If using an alternative flour blend, just check whether there’s already xanthan gum in it and if there is, leave it out of the recipe.
All cakes of course have sugar… To make these cupcakes deliciously caramelly, they use a combination of caster sugar and less-refined brown sugar. While caster sugar alone is fine, if you genuinely want to make the best chocolate cupcakes, the combination makes a difference.
The wet ingredients
All the wet ingredients used in my best chocolate cupcakes are about bringing perfect moisture and texture to the sponge. There’s eggs and also homemade buttermilk (using milk and a little white wine vinegar) and some soured cream or yoghurt… All of which bring extra baking magic.
And of course, there’s rich, creamy butter too (see below for DF subs).
Why freeze the chocolate sweets?
The recipe advises that the chocolate sweets (if using) are frozen before hiding in the cake batter. This is because the colder the sweets are when they go in the oven, the more likely they are to retain their shape and flavour when the sponge bakes.
Can I make the Best Chocolate Cupcakes dairy free as well as gluten free?
Yes. My Best Chocolate Cupcakes are easy to make dairy free. Simply use a good dairy free alternative to the butter (I recommend Stork or Flora baking blocks). And substitute the milk and yoghurt for a plain (standard fat) option.
For the ganache… make sure to use good quality dairy free dark chocolate and a dairy free cream alternative (full fat tinned coconut milk works well).
Let me know if you make my best gluten free chocolate cupcakes
Here’s the recipe for my best chocolate cupcakes… Let me know if you make them. And please rate the recipe. The Google-god apparently likes ratings… It means other people are more likely to find the recipe too.
And while you’re at it… Why not take a snap of your yummy cakes and share them on social media. Don’t forget to let people know where the recipe came from and tag me in so that I can drool.
Check out our Small Gluten Free Cake Index for lots of other hand-held sweet inspiration. And our main Recipe Index for everything else.
Thank you for reading and for visiting Gluten Free Alchemist
Best Chocolate Cupcakes with Dark Chocolate Ganache
Key equipment
- oven + hob
- muffin tins
- muffin cases
- large sharp knife
- measuring jug
- glass/heatproof bowl
Ingredients
Chocolate Sponge
- 125 g plain gluten free flour blend I use GFA Blend A (see NOTES)
- 75 g ground almonds almond meal
- 1½ tsp baking powder gluten free
- ½ tsp bicarbonate of soda
- 1 tsp xanthan gum
- ¼ tsp fine sea salt
- 40 g cocoa powder
- 220 ml milk dairy free if needed
- 1 tbsp white wine vinegar
- 150 g unsalted butter softened (dairy free alternative if needed)
- 140 g caster sugar
- 80 g soft light brown sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 75 ml greek yoghurt or soured cream
- 200 g small chocolate sweets OPTIONAL (Approx weight) – eg. Reece's Peanut Butter Cup Minis or Rolo's or other suitable sweets for cooking inside the cakes
Chocolate Ganache
- 230 g good quality dark chocolate chopped
- 185 ml double cream
Instructions
Ahead of time
- Freeze the chocolate sweets if using. This will help them to maintain shape while cooking.
Chocolate Sponge
- Preheat the oven to 180 C/220 F/Gas 4.
- Line the muffin tins with cake cases (about 18 medium to large size).
- Weigh and mix together the flour, almonds, baking powder, bicarbonate of soda, xanthan gum, salt and cocoa powder, making sure any lumps are completely broken down. (TIP: Weigh into an airtight container and shake vigorously). Set aside.
- In a jug, combine the milk with the vinegar, stir and leave to stand for 10 minutes.
- Cream together the butter and sugars until light, pale and fluffy.
- Add and beat in the vanilla extract and eggs (one at a time) until you have a smooth, light paste.
- Add and beat in the yoghurt thoroughly until light and well-blended.
- Add the milk-vinegar mix alternately with the flour mix, about a third at a time and fold until smooth and JUST combined.
- Put a spoon of the mixture in the cake cases and then place a frozen chocolate sweet or two (depending on their size) into the middle of the case, gently pushing into the batter slightly (away from the sides).
- Add more cake batter on top of the sweet, making sure it is well covered. Smooth the top of the batter.
- Bake for 20 to 25 minutes until well-risen and the top springs back to the touch. (smaller cupcakes will take less time).
- Remove from the oven and transfer to a wire rack to cool completely before icing.
Chocolate Ganache
- Put the chopped chocolate in a heat-proof bowl.
- Heat the cream in a saucepan until just beginning to simmer (bubbles round the edges), then remove from the heat.
- Pour the cream over the chocolate and push the chocolate below the surface.
- Leave to stand for a minute or two.
- Stir the chocolate and cream gently together until the chocolate has melted and you have a smooth, silky ganache.
- Leave the ganache to cool completely at room temperature (do not refrigerate as this will remove the sheen), stirring intermittently.
- Keep a close eye on the consistency as it cools and once the ganache has reached spreading consistency, top the cupcakes with a spoon of ganache, spreading across the surface as you wish with a flat knife.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Those look so delicious and moist! Thanks for sharing your recipe.
Thanks Anne. It’s one of my all-time-favourite cupcake recipes. x
The texture of these looks perfect and I do love the hidden chocolate inside! I know my kids and hubby would go crazy for them.
Thank you so much Corina. Let’s be honest… What’s better than hidden chocolate?! 😂
Since most surprise parties don't have a theme, you wouldn't have too much problem with the decors, choosing what food to prepare or music to play.Großer TeddyBär
Thanks Johanna. I use potato flour a lot. It can be pretty useful in GF cooking! I reckon the 'mates' you ate as a child could be just the thing to hide inside cupcakes!
those cakes would cheer me up – and checking out your flour blend I am interested to see you use potato flour – I have a bag of it and need to use some of it up – we used to have chewy chocolate covered caramels called 'mates' when I was little – wonder how they would hold up in these cupcakes – I loved them but don't think you see them often now
That last photo is almost too yummy!
Thanks CC!
I need one of these now! Actually two or three or maybe more….just to make sure I have a fair chance of getting peanut butter and caramel!
Yeah……. I just kept eating them too….. just needed to test which I preferred……. still can't decide!
Must stop looking at chocolate recipes when I am already craving some! You made me hit the Nutella! Thanks for linking to #CookBlogShare
Ooops….. Sorry! Always a bad idea looking at foodie blogs when you're hungry!
They look fabulous, so moreish and inviting with that fab topping. A chocolate dream!
Thanks Alida. I wished I'd made double the topping it was that good!
oooh, they just look so rich and naughty and so dark… i'll have two or three… or four…
Or five…. or six…….
These sound divine and I love the idea of cupcake potluck. Think I'd keep eating them until I found a peanut butter one. If 3 got eaten on the way, then so be it 🙂
Thanks Katie. There is a bit of a risk that you find yourself eating one after another, just to compare them and to choose a favourite….. not deciding and having to start all over again…….
Oh my, these are wonderful. They look so moist and delicious and that icing is so glossy! Definitely comfort food. Thanks for sharing them wih the Biscuit Barrel!
You're welcome Laura. I love ganache…. there is something very exciting about all that very glossy, sticky chocolate!
I shouldn't be reading this at 10.15pm with a stomach already rumbling after watching Bake Off! These look divine. Thanks for linking up.
Thanks Ness. I know what you mean…… Just watching an Extra Slice whilst blogging! Good to share as always!