Does Trader Joe's have gluten free cupcakes?

Yes, Trader Joe’s does offer gluten-free cupcakes, but availability can vary by location and season. Their popular Gluten Free Chocolate Cupcakes with Buttercream Frosting are a fan favorite. Always double-check the label for allergen warnings and cross-contamination notes if you have celiac or severe sensitivities.

Do gluten free cupcakes need xanthan gum?

Most of the time—yes. Xanthan gum acts like a gluey binder, giving cupcakes their structure and chewiness. Without it, gluten-free cupcakes can crumble or feel gritty. Some flour blends already include it, so check your ingredient label before adding more.

Is Betty Crocker cupcake mix gluten free?

Betty Crocker does have a Gluten Free Chocolate Cake Mix , which can absolutely be used for cupcakes. Just make sure to use gluten-free add-ins like chocolate chips or frosting to keep the whole recipe safe. And again—check for manufacturing disclaimers if you have celiac disease.

How to make gluten free cupcakes taste better?

Here’s how to level them up: - Use a high-quality cocoa powder (Dutch-processed = deeper flavor). - Add a splash of brewed coffee to intensify chocolate richness. - Don’t overbake —a minute too long and they dry out fast. - Include a ganache center or extra chips for extra texture and decadence.

Triple Chocolate Cupcakes: Best Moist & Rich Recipes

Description

These Gluten-Free Triple Chocolate Cupcakes are fudgy, rich, and filled with smooth ganache—basically the dream dessert for chocolate lovers avoiding gluten. Perfect for birthdays, celebrations, or a next-level treat-yourself moment.

Ingredients

Scale

Dry Ingredients:
1 cup gluten-free all-purpose flour (add ½ tsp xanthan gum if not included)
½ cup Dutch-processed cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients:
½ cup softened butter or dairy-free alternative
¾ cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
½ cup milk or non-dairy milk (almond or oat)
Add-ins:
½ cup gluten-free dark chocolate chips
Ganache Filling:
¾ cup dark chocolate chips or chopped chocolate
½ cup heavy cream or coconut cream
Frosting:
½ cup butter or vegan spread
1¾ cups powdered sugar (certified gluten-free)
¼ cup cocoa powder
2–3 tbsp milk or alternative
½ tsp vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F. Line a muffin tin with paper liners.
Make the ganache: Heat cream until steaming. Pour over chocolate chips and let sit 2 minutes. Stir until smooth and refrigerate until thick but spoonable.
In a bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and xanthan gum.
Cream butter and sugar until fluffy. Beat in eggs and vanilla.
Add dry ingredients and milk alternately into the wet mix. Stir gently until just combined. Fold in chocolate chips.
Fill liners about ⅔ full and bake for 18–22 minutes. Use the toothpick test.
Cool in pan for 5 minutes, then transfer to a wire rack to cool fully.
Once cool, cut small holes in the center of each cupcake. Spoon or pipe in ganache. Replace tops if desired.
For frosting: Beat butter, sugar, cocoa, vanilla, and salt. Add milk slowly until fluffy and smooth.
Pipe frosting onto cupcakes. Drizzle with ganache or decorate with chips, fruit, or flakes.

Notes

Always cool cupcakes completely before filling or frosting to avoid melting. Use certified gluten-free ingredients, especially baking powder, cocoa, and powdered sugar.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 22g
Sodium: 140mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: gluten-free cupcakes, triple chocolate, ganache filled, gluten-free dessert