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Gluten-Free Hot Chocolate Cupcakes

  • Author: Emily Smith
  • Total Time: 20 minutes
  • Yield: 24 1x


The taste of hot chocolate in a rich, moist, fluffy cupcake!


  • 2 cups all-purpose gluten flour
  • ¾ cup unsweetened baking cocoa powder
  • 1 ½ teaspoons gf baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup golden yellow sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup almond milk (or regular milk)
  • ½ cup melted coconut oil, room temperature (or vegetable oil)
  • 1 teaspoon pure vanilla extract
  • ¾ cup boiled water
  • Optional for decorating: 100 mini marshmallows or more (about 4 per cupcake)

Creamy frosting

  • ½ cup creamy/buttery refined coconut oil (or regular butter)
  • 1 ½ teaspoons pure vanilla extract
  • ¼ cup unsweetened baking cocoa powder
  • ¼ cup hot chocolate mix
  • 4 ½ cups powdered sugar
  • 1/4 cup almond milk (or regular milk)


  1. Preheat oven to 350 F.
  2. Prepare two cupcake pans with paper liners (for 24 cupcakes).
  3. In a large mixing bowl, combine sugar, eggs, vanilla, and oil. Using a fork or mixer, beat until smooth (about 1-2 minutes).
  4. In a medium mixing bowl, blend flour, cocoa powder, baking powder, baking soda and salt.
  5. Slowly add to wet mixture and blend until smooth (you can use a mixer on low).
  6. Gently pour in boiled water. Blend until smooth.
  7. Scoop the batter into the lined cupcake pans.
  8. Bake for 20 minutes, or until a knife comes out clean from testing the center.
  9. Remove from the oven and let cool for 10 minutes before removing.
  10. Place on a plate or rack to cool further.
  11. To make the frosting, use a large mixing bowl.
  12. Add in creamy coconut oil and vanilla, mix until smooth.
  13. Add in baking cocoa powder and hot chocolate mix, continue to stir or beat with a mixer until smooth.
  14. Slowly add in the powdered sugar (icing sugar) in small quantities, ½ cup -1 cup at a time.
  15. Then gradually add in the almond milk. Using a fork or mixer, beat until smooth and creamy.
  16. Decorate your cupcakes with the frosting and marshmallows.


  • Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
  • Cook Time: 20