Gluten Free Chocolate Snack Cupcakes

by - November 14, 2018

Everyone knows the famous chocolate snack cupcakes that they sell in stores with the iconic icing swirl on the top.  A lot of us were raised on those and we used to eat them as a special treat.  My mom used to take us to this one particular store that sold breads and all kinds of different store bought treats and she used to let us pick a treat before we left. I loved to pick those chocolate snack cupcakes.  I loved the cream filling and the chocolate frosting.  When you get diagnosed with Celiac Disease, you have to say goodbye to some of the things that you used to love, until now!

I am never satisfied that I will never be able to eat something ever again.  A while ago, my sister-in-law made a homemade version of these and it made me think that I would be able to make a gluten free version of these.  My sister-in-law in an amazing baker, like AMAZING, so I was a little intimidated to try and make my own, but I was done second guessing myself so I just went for it and I loved how they came out!
 My piping skills are really not the best and my swirls on top are a bit of a mess but no one noticed or cared. If you are like me and think that you won't be able to pull this off, put those feelings aside and give it a go.  They were a lot easier than I thought they would be and let me tell you how fast these went.  I brought them over to my parent's house to share with them and my sister's family and these cupcakes were gone in about 5 minutes.  My sister (who is not gluten free) says that these are her new favorite.  They are so much better than the store bought cupcakes and they are gluten free! They are seriously amazing and you need to go make them, like right now!
So what is better than a chocolate cupcake with chocolate ganache on top, one that has a cream filling! These cupcakes are perfect because they are soft and moist and the cream filling takes it to a whole different level.  The cream filling tastes amazing because it isn't filled with tons of preservatives that the other cupcakes are.  It is made of marshmallow cream and heavy whipping cream.  It is absolutely perfect.  It just gives the perfect texture to the already perfect cupcake.  Next time I will have to make a double batch in order for everyone to get their fill because they are just that good.

The only negative with these cupcakes is that they don't save very well.  Because the filling is make with heavy whipping cream, it doesn't hold up as well and it won't be as good a couple days later.  I managed to sneak one cupcake away from everyone so that I could save it for later and I was a bit disappointed when I ate it.  It did not taste the same but I really didn't have any problem eating it! The cream just wasn't the same so I recommend eating them the day you make them. I did make the cupcakes the day before and it made it a lot easier to finish the rest of the steps the next day and it wasn't so much all at one time.

Check out the video down below to see exactly how I made these and make sure to go to my YouTube channel and subscribe so you don't miss any of my product reviews or delicious recipes!
Yield: 24 cupcakes

Gluten Free Chocolate Snack Cupcakes

This gluten free version of the famous chocolate snack cupcakes are so amazing you will not ever miss the store bought version again!
prep time: 1 hourcook time: 20 minstotal time: 1 hours and 20 mins


  • 1 1/2 cups gluten free flour blend (I use Bob's Red Mill 1 to 1 Gluten Free Flour Blend)
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup warm water
  • 1 cup  buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
Marshmallow Filling
  • 1 cup heavy cream
  • 1 cup marshmallow cream
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • 1 cup powdered sugar
  • 1 tablespoon milk


  1. Preheat the oven to 350 degrees F.
  2. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
  3. Add the warm water, buttermilk, eggs, and vanilla and whisk to combine.
  4. Line 2 muffin tins with paper liners.
  5. Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
  6. Bake for about 20 min, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
Marshmallow Filling
  1. In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
  2. Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
  3. Use a small scoop or spoon to remove the center of each cupcake.
  4. Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
  1. Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
  1. In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the  spatula in ribbons. If it is too thin , add a bit more powdered sugar, if too thick add a bit more milk.
  2. Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
  3. Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
  4. Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at  room temperature. Serve.
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