Gluten free millionaires cupcake recipe – it’s amazing!

Gluten free millionaires cupcake recipe – it’s amazing!

These gluten free millionaires cupcakes are truly amazing! Rich chocolate cupcakes, oozing caramel middles and a glossy icing with chocolate shards!

I won’t lie, apart from the fact that they are made from good quality amazing ingredients, there is nothing ‘good for you’ about them. They are a treat, a really amazing treat (but your jeans won’t thank me for them!). The recipe is insanely simple and older children could happily make them on their own or with a little supervision.

You will need:

A muffin tray and muffin cases (I prefer muffin trays and cases to little cupcake cases as I prefer a generous cake!)

A narrow teaspoon or a neat little cupcake coring gadget like this Tala cupcake corer

A freestanding mixer like my trusty Kenwood Chef


For the cake

160g gluten free flour – we use Doves Farm Gluten Free Plain White Flour and buy in bulk as we use so much!

1.5 level tsp gluten free  baking powder

175 g caster sugar

40 g cocoa powder (check that the brand is gluten free)

140 g butter or dairy free margarine


3 large free range eggs (please make sure they are large)

For the filling

OK – I confess I am a massive cheat sometimes. You could spend ages making the perfect caramel filling…or you could use a pre-made tin of Carnation caramel! Guess which I used!

For the icing

140 g butter

280 g icing sugar

half a dozen squares of gently melted chocolate (I melt mine in the microwave for around 30 seconds on a medium heat).

Splash of milk


To make the gluten free chocolate cakes

Making the cake is so easy! Older children could easily make these on their own or with a little help.

Simply put all the ingredients into your freestanding mixer and whizz until the mixture is smooth and creamy. Jobs a goodun! Spoon the mixture into the cases and fill to around two thirds full (make them generous so that you have a big enough cake to allow you to remove a good chunk to fill with the toffee filling!).

Place the tray of cakes in the oven and bake for around 20-25 minutes or until the cakes are springy to the touch. A skewer or slim knife inserted into the top of the cake should come out clean.

Allow the cakes to cool on a wire rack.

Once cooled, use your cupcake corer or small spoon and remove a little chunk of the cake. Fill the hole with caramel (trying not to eat all the leftover caramel).

To make the icing

Using a free standing mixer or bowl and electric whisk, blend the butter, icing sugar and melted chocolate together to produce a velvety, silky mix.

Spoon the icing on to the top of the cakes and decorate with shards of chocolate or chocolate chips (I prefer to spoon and swirl my icing on rather than pipe it on for this particular recipe. These cakes demand to be eaten greedily rather than nibbled!


Stand back and admire your work and try save one for yourself before they are devoured!


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