Gluten Free Chocolate Cream-Filled Cupcakes

GF Secret Recipe File: Gluten Free Chocolate Cream-filled Cupcakes

Every time I go down the snack food aisle at the store, those cute little cream-filled cupcakes just call my name. I know, I know, not very healthy you say! Well, now and then it’s fun to have something moist and chocolaty and creamy to fill my tummy with. Since I can’t have the ones in the little plastic wrappers, I came up with my own gluten free chocolate cupcakes.

These are so good I packaged them up and gave them to my son to take to college (didn’t trust myself not to eat them all!) He came back with an empty container and a request for re-fills!

Guess I’ll have to go make some more. Terrible, huh.

GF Chocolate cream-filled cupcakes

These are very easy to make dairy free. When you make the cupcakes use soy or rice or almond milk instead.


Bob’s Red Mill Gluten Free Chocolate Cake Mix Ingredients to make the cupcakes(or your favorite brand)

Cream Filling

1 cup shortening(I like Spectrum Naturals)
1 cup powdered sugar
1 1/3 cups marshmallow cream(can use Rice-mellow Crème brand)
¼ tsp salt
1 Tbsp hot water
1 ½ tsp gluten free vanilla extract


16 oz (1 pound box) powdered sugar
2/3 cup unsweetened cocoa powder
¼ tsp salt
¼ tsp gluten free vanilla extract
½ cup shortening(I use Spectrum Naturals)
1/3 cup boiling water

Make the cupcakes as directed on the Bob’s Red Mill package. Let cool.

Make the cream filling by beating the shortening, sugar, and marshmallow cream together. Dissolve the salt in the hot water and then beat into the sugar mixture. Then beat in the vanilla.

Make the chocolate frosting by beating all the ingredients together with a hand mixer and set aside.

Using a round handled spoon, poke a hole into the center of each cupcake until it is about ¼ inch away from the bottom. Do this to each cupcake. Take the filling and place it in a gallon size zip type bag.

Cut a VERY SMALL edge off one corner so you can squeeze the filling out. Place the cut edge into the hole of the cupcake and squeeze out just enough filling until it peeks out of the top. Set the cupcake aside and do the same to the rest.

Take the frosting and frost the tops. You can use a knife to spread it on or dip the top of each cupcake into the frosting and gently pull out. I usually just use a knife, less messy that way.

You’re done! You can put the fancy swirl on top if you want to. I tried using the cream filling for the swirl, but it spread out too much and made a mess. So if you just have to have the swirl, make a small amount of your favorite vanilla frosting and use that.

Makes 18

Enjoy these with your youngin’s or the young at heart in your family.


P.S…. set these out and don’t tell anyone they are gluten free. This is our Secret! Shhhhhhh………..


  • Polly Walker

    Reply Reply October 23, 2016

    Could you use coconut oil instead of shortening? I do this for my frosting and it is delicious.

    • kathy

      Reply Reply November 2, 2016

      Yes. that would work just fine. sounds like a delicious alternative.

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