The BEST Gluten-Free Mini Chocolate Cupcakes EVER! (filled with Salted Caramel and topped with Salted Caramel French Buttercream) are a fun way to celebrate a special event.
This weekend I made the very best chocolate cupcakes. Perfect texture (I mean PERFECT!) Not at all the crumbly gluten-free sawdust I first made when going gluten-free. It brought me back to those days filled with easy glutenous cakes made from a Betty Crocker mix. That good! But gluten-free! (Sorry, I am really enthused about these cupcakes right now.)
I LOVE Alton Brown. If I were to meet any Food Network Star I would want it to be him. There was no one happier than I when episodes of Good Eats became available online. I love learning the science behind the technique.
I based my recipe off of AB’s Devil of a Cake recipe. You can watch his video HERE.
He used mostly weight measurements because they are more accurate and will produce the most consistent results. I noted the amounts using normal cups and spoons but if you have a kitchen scale this is the perfect time to use it.
Just to go over the top, I filled my minis with salted caramel and frosted them with salted caramel french buttercream. French buttercream is made using egg yolks instead of whites like in an Italian or Swiss meringue buttercream. Light and airy, but so rich and smooth. LOVE buttercream!
If you want to make a meringue buttercream instead you can use the extra whites left over from making the cake. I had extra yolks in the fridge and wanted to try French buttercream since I had never made it before.
To make your life easier, you can everything ahead of time. I would suggest waiting to fill and frost the cupcakes until shortly before you want to eat them. To use buttercream that you have made ahead, bring the buttercream to room temp and then whip with your stand mixer.
So to sum everything up, these cupcakes are AMAZING! Enjoy.
The BEST Gluten-Free Mini Chocolate Cupcakes EVER! (filled with Salted Caramel and topped with Salted Caramel French Buttercream)
Ingredients
- For the Cake
- 1 c. boiling water
- 4 oz cocoa (about 1 1/4 c.)
- 10 1/2 oz brown sugar (about 2 c. UNPACKED)
- 9 1/2 oz rice flour blend
- 1/2 tsp. xantham gum
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. vegetable or other oil
- 4 1/2 oz sour cream (about 1/2 c.)
- 2 whole eggs
- 2 egg yolks
- Himalyan Pink Salt, Fleur de sel, or other fancy sea salt for garnish, optional
- For the Salted Caramel
- 1 c. sugar
- 1/4 c. water
- 3/4 c. heavy cream
- 2 Tbs. butter
- 1/2 tsp. salt+
For the Salted Caramel Buttercream
- 1/2 c. Salted Caramel, hot
- 3 egg yolks
- 3/4 c. + 2 Tbs. butter, softened (1 stick plus 6 Tbs.)
Ece says
September 8, 2014 at 10:57 amSo I absolutely LOVE this idea, but I can’t find a tin like this ANYWHERE!!! I’ve lokeod at Macy’s, JC Penny, Kohl’s, even Michael’s didn’t have them!!! Any ideas on where I can find one???
flippindelicious says
September 8, 2014 at 11:41 amI think that I got my mini muffin tin at Walmart. If all else fails try amazon. 🙂
becky says
February 8, 2015 at 11:45 amDoes the salted caramel recipe make enough to fill them, put into the icing recipe and drizzel on top or should you make several batches of the salted caramel?
I assume that recipe is what you are using for all of it, not some other thing you need to buy?
flippindelicious says
February 9, 2015 at 3:09 pmYes, the recipe should give you enough salted caramel. I just used that recipe, and didn’t buy any salted caramel sauce. You could substitute a a store bought caramel sauce if you wanted to save some time, but I loe making it myself. I think it tastes much better.
Jodie says
March 10, 2015 at 2:23 pmHi there I was wondering if could substitute the rice flours blend for gluten free all purpose flour. I really want to make theses cupcakes but I’m finding it hard to fine the rice flours
flippindelicious says
March 11, 2015 at 9:40 pmHi Jodie,
I haven’t tested the recipe with different flour blends, but others may work well I’d be sure to use a rice flour-based flour blend, and not a bean flour based blend. I’d think that most cup4cup gf flour blends would work, but like I said I haven’t tested them. If the blend has xanthan gum or guar gum in it be sure to omit the xanthan gum called for in the recipe. If you try a different flour blend come back and comment what you used and how it turned out so that others can see.
I buy my flours online, it is what is most convenient for me. I absolutely LOVE Nuts.com, and that is where I’m currently buying my flours. I have also used Bob’s Red Mill which is available at pretty much every health food store, and also online. I always bought it on Amazon. 4 pack of bags and I used the subscribe and save.
Jodie says
March 10, 2015 at 2:24 pmSorry I mean ‘find the rice flours’
Amy says
May 22, 2015 at 2:03 pmHave you tried doing this recipe with regular cupcakes not minis? just wondering on cooking time and if they would work?
flippindelicious says
May 23, 2015 at 1:53 pmYes! The recipe is right here:
kris says
August 1, 2015 at 1:15 pmSo i made these today and my butter cream icing, basically tastes like, butter.. did i miss something? i even added about a cup of 10x sugar to try to sweeten it up, but it didnt help. is t here a trick?
flippindelicious says
August 1, 2015 at 1:18 pmThe frosting recipe here is a french buttercream, which is very buttery and only lightly sweet. It is not your normal very sweet American Buttercream made with tons of powdered sugar. This buttercream is just not an overly sweet frosting.
Dottie Ricketson says
December 8, 2015 at 12:15 pmI’ve never “stuffed” or “filled” cupcakes before – what is best to use on these minis to create the hole that gets filled….without the muffins falling apart?
flippindelicious says
December 9, 2015 at 11:31 amHi Dottie,
I used a melon ball tool that I had. It had a tiny scoop intended for hulling strawberries which worked perfectly. You could also try using a piping tip? If you try it, let me know how it works. You could also try cutting a small cone out of the middle of each cupcake with a sharp paring knife.
Dottie Ricketson says
December 15, 2015 at 10:10 amI typically only review recipes when I love them….but I just want to put out a warning to others. These cupcakes are EXTREMELY labor intensive and, in my opinion, not worth the time and effort. I am a pretty advanced cook and don’t mind putting in lots of time and effort if the end result is amazing….but I didn’t think these were worth it. The cupcakes were a bit grainy (flour mixture) and I did not care for the buttercream frosting…much like someone else said…it tasted and looked like straight butter. But the labor intensive part is poking the holes in the cupcakes and drizzling the caramel into the holes….way too much time and effort for a mediocre cupcake. However, I will say, that many people at my party loved them, they were not my “cup of tea”. I’m not saying don’t make them – just know what you are getting into!!
flippindelicious says
December 15, 2015 at 10:33 amThank you for your feedback Dottie.
This is a recipe that is a lot more labor intensive than most of the recipes that I post on Flippin’ Delicious now. I created this recipe back in my “culinary student with a baby who slept a lot” days, not in my current “sleep deprived busy mom of 2” days.
As far as the grainyness goes, did you use my flour blend? And if you did what brands of flours did you use to make it? Different flours are milled differently and some brands are not as consistent. I’ve actually been experimenting with some new flour blends recently and have found some pre-made blends that I actually like better than my old standby. I haven’t ever found the cupcakes to be grainy, and the cake is a recipe I make often. I want to pinpoint the problem and figure out why your cupcakes were grainy.
Claudia says
November 21, 2018 at 3:50 pmI am not a very advanced cook and have never made a salted caramel sauce to put into any type of cupcake. I was surprised at how easy the sauce was to make. I used a different GF chocolate cupcake recipe with almond flour. They are not bad—a little dry because I think I cooked them too long. I used a small wooden stick to make the holes and an icing bag to fill them. Pretty easy and took very little time ( it was only 15 cupcakes). I am getting ready to make the buttercream frosting. Excited to see how it turns out. The cupcakes already look delicious with just the caramel in the holes. Wish I knew how to send a picture—still learning how to use this lap top. 🙂
flippindelicious says
November 22, 2018 at 9:47 pmThanks for taking the time to comment, Claudia. So happy my recipe was easy to make. You can always send me a picture on Facebook or Instagram. I don’t think you can add one here.
Happy Baking! -Brianna