Recipe: Gluten Free Toblerone Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-18
  • 1 cup of sugar
  • ¾ cup and 2 tablespoons of gluten free flour
  • 6 tablespoons of cocoa powder
  • ½ teaspoon of salt
  • ⅛ teaspoon of baking soda and powder
  • 1 egg
  • ½ cup of soya milk and oil
  • 2 teaspoons of vanilla
  • ½ cup of boiling water
  • 50g of Toblerone
  • Toblerone Buttercream:
  • 100g of Toblerone
  • 1 cup of powdered sugar
  • ½ cup of salted butter
  • 2 teaspoons of vanilla
  • 1 tablespoon of soya milk
  1. First up, gather all of your ingredients and mixer. Get the ingredients all measured and ready because then it's just easier when it's time to mix. Lastly, set the oven to 350 degrees.
  2. Next, mix all the dry together: sugar, flour, cocoa powder, salt, soda and powder. Sift them together and put them in the mixing bowl. Then, add in the egg, milk, oil and the vanilla. Mix well. Then, add in the ½ cup of boiling water and beat.
  3. Pour into a cupcake lined pan and bake at 350 degrees for 25-33 minutes.
  4. Finally, time for the butter cream. Take Toblerone and melt it in a double boiler.
  5. While that's melting, beat the butter until it's nice and whipped. Once the Toblerone is melted and cooled a bit, stir it into the whipped butter. Add in the vanilla and soya milk. Then, a bit at a time, whisk in the powdered sugar and combine well.
  6. Once the cupcakes are done, take out of the oven and let them cool.
  7. It's important to let the gluten free Toblerone cupcakes to cool before you ice them because you don't want the icing to melt and make a mess.
  8. Ice the cupcakes and top with crushed Toblerone. Now, time to eat up.
Recipe by 3ten at