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Gluten Free Chocolate Caramel Cupcakes

Discover our rich and moist gluten free chocolate cupcakes – made with our luxurious Lindt EXCELLENCE Dark Caramel & Sea Salt Chocolate – topped with whipped cream and a drizzle of salted caramel.


Chocolatier's Tip

If you prefer, decorate with our LINDOR Salted Caramel Truffles. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

12 people


  • For the cupcakes:
  • 50 g almond flour
  • 25 g cocoa powder
  • 20 g cornflour
  • 1/4 tsp baking powder
  • 70 g unsalted butter, at room temperature
  • 95 g caster sugar
  • 4 medium eggs, separated
  • 1 tsp vanilla extract
  • 100 g Lindt EXCELLENCE Dark Caramel & Sea Salt Chocolate, melted
  • For the salted caramel sauce:
  • 1 tbsp golden syrup
  • 215 g caster sugar
  • 120 ml double cream, at room temperature
  • 60 g butter, at room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • For the caramel-infused cream:
  • 250 ml double cream
  • 25 g icing sugar, sifted
  • 3 tbsp cooled salted caramel sauce
  • 100 g Lindt EXCELLENCE Dark Caramel & Sea Salt Chocolate, cut into diamonds


Step 1.

For the cupcakes: Preheat the oven to 180°C/ 160°C /Gas Mark 4. Grease and flour 12 muffin cups and line the bottoms with a round of greaseproof paper; set aside.

Step 2.

Whisk together the almond flour, cocoa powder, cornflour and baking powder; set aside.

Step 3.

Beat the butter and half of the sugar until light and fluffy. Gradually add the egg yolks, one at a time, making sure each is incorporated before adding the next. Beat in the vanilla extract before folding in the melted chocolate. Stir in the almond flour mix until combined.

Step 4.

In a separate bowl, whisk the egg whites with an electric mixture on medium speed until foamy. Gradually add the remaining sugar and whisk on high speed until stiff peaks start to form. Fold one third of the egg whites into the chocolate batter before folding in the remaining egg whites until just combined.

Step 5.

Divide the batter between the prepared muffin cups. Bake for 25-30 minutes or until only a few moist crumbs stick to a skewer when inserted into the centre of the cupcakes. Transfer to a wire rack and leave to cool completely.

Step 6.

For the caramel sauce: Add the golden syrup to a medium heavy-bottomed saucepan and gently heat. Add the sugar. Without stirring, cook for 10-15 minutes or until golden brown, gently swirling the pan to ensure the sugar is browning unevenly.

Step 7.

Carefully add the cream, stirring slowly until combined. Cook for 2 more minutes. Remove from heat. Stir in the butter and sea salt. Leave to cool completely (this can be stored in airtight container in the refrigerator for up to 2 weeks).

Step 8.

For the caramel whipped cream: whip the cream until stiff peaks start to form. Beat in the icing sugar, followed by the cooled caramel sauce until just combined. Spoon into a piping bag fitted with a large round nozzle.

Step 9.

Pipe a generous amount of Caramel Whipped Cream onto each cupcake. Drizzle with some of the remaining Caramel Sauce. Decorate with a diamond of Lindt EXCELLENCE Dark Caramel & Sea Salt Chocolate. Serve straight away.


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