Chocolate Caramel Cupcakes – Gluten Free

Chocolate Caramel Cupcakes make a light, moist dessert or snack.  This easy, gluten free recipe uses Rollo Candies and Kraft Caramels to create a decadent chocolate caramel treat.

Use your favourite frosting recipe or canned variation to decorate these tasty morsels.

Top each Chocolate Caramel Cupcake with some toffee bits, Rollos and enjoy this gluten free treat.

This recipe yields 18 cupcakes when made in a large muffin pan.

Enjoy the hidden melted caramel in every cupcake.  If you choose to use Rollo Candies instead of Kraft Caramels the caramel inside will be more subtle.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Chocolate Caramel Cupcakes I dumped some shortening, large eggs, almond milk and vanilla extract into a large mixing bowl.

The shortening, eggs, almond milk and vanilla extract in the mixing bowl.

Then I used an electric hand mixer on low speed to beat the ingredients until they were well combined.

Next I added the dry ingredients to the mixing bowl.  I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, cocoa powder, baking powder, baking soda and a bit of salt.

I used the electric hand mixer on low speed again until all the ingredients were moistened and then I changed it to medium speed and continued beating for about 1 minute.

The beaten cake batter.

Then I dumped in some Skor Toffee Bits and some mini chocolate chips.  I used a large spatula to fold them into the cupcake batter.

Once the toffee bits and chocolate chips were well incorporated I lined a muffin tin with paper liners.

Then I filled each liner half full.

For the next step you can add a Rollo candy to the batter or…..

I used a Kraft Caramel in each muffin cup.  The choice is yours.  The Rollo is just more subtle because the chocolate is absorbed and then there is only a small bit of caramel in the center of the cupcake.

Next I filled the muffin cups almost to the top with more cupcake batter.

Then I placed the muffin pan in a preheated 350F oven for 20 – 25 minutes or until a toothpick inserted in center came out clean.

After removing the Chocolate Caramel Cupcakes from the oven I allowed them to cool in the pan for about 10 minutes.

Then I transferred them to a cooling rack to cool completely.

Once cooled, I iced them with my frosting of choice and added a Rollo Candy to the top.

You could also sprinkle some extra toffee bits on the top as well.

You will love these decadent Chocolate Caramel Cupcakes.  Be sure to make them for your next dessert and you will not be disappointed!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Cakes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Chocolate Caramel Cupcakes:

  • 3/4 cup shortening
  • 4 eggs, large
  • 1 1/4 cups almond milk
  • 1 tsp vanilla
  • 2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Skor Toffee Bits
  • 1/2 cup mini chocolate chips
  • 18 Kraft Caramels
    After Baking:
  • Frosting of choice
  • 18 Rollo Candies
  • Skor Toffee Bits for garnish

How to Make Chocolate Caramel Cupcakes:

  1. Preheat oven to 350F.
  2. Put cupcake liners into the muffin tins.
  3. With an electric hand mixer beat the shortening, eggs, almond milk and vanilla on low speed until they are well combined.
  4. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.
  5. Beat on low speed until combined and then on medium speed for about 1 minute.
  6. Fold in the Skor Toffee Bits and the mini chocolate chips.
  7. Fill each cupcake liner 1/2 full.
  8. Place one Kraft Caramel into the batter in each liner.
  9. Fill the liner almost to the top with more batter.
  10. Place the muffin pans in the preheated 350F oven for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
  11. Remove from oven and allow to cool in the pan for about 10 minutes.
  12. Transfer the cupcakes to a cooling rack.
  13. Once cooled completely, frost, garnish with more Skor Toffee Bits and place a Rollo Candy in center.
  14. Serve and Enjoy!
Yield: 18

Chocolate Caramel Cupcakes - Gluten Free

Chocolate Caramel Cupcakes make a light, moist dessert or snack.  This easy, gluten free recipe uses Rollo Candies and Kraft Caramels to create a decadent chocolate caramel treat.

Chocolate Caramel Cupcakes make a light, moist dessert or snack.  This easy, gluten free recipe uses Rollo Candies and Kraft Caramels to create a decadent chocolate caramel treat.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

  • 3/4 cup shortening
  • 4 eggs, large
  • 1 1/4 cups almond milk
  • 1 tsp vanilla
  • 2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Skor Toffee Bits
  • 1/2 cup mini chocolate chips
  • 18 Kraft Caramels
  • After Baking:
  • Frosting of choice
  • 18 Rollo Candies
  • Skor Toffee Bits for garnish

Instructions

    1. Preheat oven to 350F.
    2. Put cupcake liners into the muffin tins.
    3. With an electric hand mixer beat the shortening, eggs, almond milk and vanilla on low speed until they are well combined.
    4. Add the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.
    5. Beat on low speed until combined and then on medium speed for about 1 minute.
    6. Fold in the Skor Toffee Bits and the mini chocolate chips.
    7. Fill each cupcake liner 1/2 full.
    8. Place one Kraft Caramel into the batter in each liner.
    9. Fill the liner almost to the top with more batter.
    10. Place the muffin pans in the preheated 350F oven for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
    11. Remove from oven and allow to cool in the pan for about 10 minutes.
    12. Transfer the cupcakes to a cooling rack.
    13. Once cooled completely, frost, garnish with more Skor Toffee Bits and place a Rollo Candy in center.
    14. Serve and Enjoy!

Notes

*You could also omit the Kraft Caramels and place a Rollo Candy in its place. The chocolate will be absorbed into the batter and a slight bit of caramel will remain in the center. The result is more subtle if you would prefer that.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 324mgCarbohydrates: 46gFiber: 1gSugar: 36gProtein: 4g

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