Dalmatian Cupcakes (GF)

These Dalmatian Cupcakes are so much fun! They are bold vanilla cupcakes studded with mini chocolate chips so you get chocolate in every bite. The mini chips will stay more suspended in the cake batter. These cupcakes will be your children’s favorites and if you put them on your holiday buffet they’ll disappear before you know it!

Today’s Dalmatian Cupcakes brought back a childhood memory … When I was three, my dad brought home a dog from the pound. A large male Dalmatian named King. When I ran up to give him a big hug, not understanding that you don’t approach a strange dog quickly, he didn’t react well.

Before I knew it, my dad had snatched me up and set me on top of a tall chest of drawers. The dog was jumping up and barking beneath my feet. I remember thinking  it was fun and was kicking my legs – I liked being up so high. My dad took King back immediately where I’m sure he found a better family for him without little children.

We had dogs my entire life and I adore them. I still stop when I see dogs on the street to get my “puppy fix” but it wasn’t until a few years ago that I realized why Dalmatians weren’t my favorite dogs. I thought they were pretty but wasn’t enamored. Then one day I put the memory together with my emotions and had my answer.

So, these cupcakes are my favorite kind of Dalmatian, LOL. Every bite is packed with mini chocolate chips giving us chocolate in every bite. And the ganache drizzle adds a fun extra pop of chocolate flavor.

I bumped up the amount of vanilla in the cupcakes to be sure it balances against the chocolate chips. Since it is the only flavoring in the batter, use more than you are used to. And if you use vanilla paste you will get beautiful little specks of vanilla seeds throughout that burst with flavor.

If you want plain vanilla cupcakes – maybe served with a luscious chocolate frosting – just leave out the chocolate chips. This batter is flavorful enough to easily stand on its own!

The cream cheese frosting is pure delight, rich and lovely. It really complements the cupcakes, adds creaminess, and cuts back a bit on the sweetness.

Using brightly colored cupcake papers adds to the fun of your event. They brighten up the whole buffet and put a smile on everyone’s face!

When you are getting ready to pipe on the frosting, be sure to use a large or jumbo piping tip (link is below). It makes it much easier to make beautiful designs on cupcakes that look like a professional made them! Today I used a round piping tip like a 1A but if you use a 1M you will get a ruffled look.

The ganache drizzle is totally optional but I think it makes the cupcakes look extra special and adds a beautiful contrast. Be sure to set the cupcakes on a wire rack over a sheet of parchment or foil to catch the drips. Leave it off if you prefer.

I hope you love these fun Dalmatian Cupcakes. They make a playful statement at any party! Enjoy and have a very happy Chocolate Monday!

Ingredients needed for Dalmatian Cupcakes:

• Cupcakes: flour, xanthan gum (if using), baking powder, salt, butter, sugar, eggs, vanilla, milk, mini chocolate chips
• Frosting: cream cheese, butter, vanilla or vanilla paste, confectioners’ sugar
• Ganache: heavy cream, dark chocolate

PRO Tip:

Be sure you use mini chocolate chips so they are evenly distributed throughout the batter and you get a little bit in every bite. The smaller size helps them stay more suspended in the batter while baking.

How to make Dalmatian Cupcakes:

1. Prepare the Cupcakes: Whisk together the flour*, xanthan gum (if using), baking powder, and salt; set aside.
2. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Mix in half the dry ingredients, then add the milk, and again beat it in. Add remaining dry ingredient, mixing just until smooth. Gently stir in the chocolate chips.
3. Fill each lined muffin cup about 3/4 full. Bake at 375°F (191°C) for 16 to 18 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes then transfer them to a wire rack to cool completely.
4. Make the Frosting: Beat together the cream cheese and butter until smooth and creamy. Mix in the vanilla. Slowly beat in the sugar until fully incorporated, Add more sugar if needed to get a good piping consistency – the frosting should hold onto the spoon until it takes a couple of strong shakes to make it drop back into the bowl.
5. Scoop into a piping bag fitted with a large piping tip (round if you want yours to look like the photos). Pipe the frosting onto the cooled cupcakes and set aside to firm up.
6. Make the Ganache: Place the cream in a small saucepan and bring just to a boil. Pour over the chocolate in a heatproof bowl and let sit for a few minutes to start melting. Then whisk until fully melted and the mixture is smooth and glossy. Set aside to cool for a bit until you can handle it.

PRO Tip:

Using a cookie scoop (medium size) helps you portion the batter into the cupcake liners cleanly with very few drips!

Recommended Tools (affiliate links; with no added cost to you):

• Kitchen scale
• Muffin pan with lid
• Mixing bowls
• Stand mixer or hand mixer
• Piping bags
• Large or jumbo piping tips

Gluten-Free Tips:

Using a gluten-free flour blend* is a simple swap for regular cake flour. Because of the higher starch content in GF blends, there is no need to convert it to a cake flour substitute. If your blend doesn’t already contain it, just add a touch of xanthan gum or psyllium husk powder to help avoid crumbling and to keep the cupcakes fresher a little longer.

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: 18 to 20 cupcakes

Dalmatian Cupcakes (GF)

Print

Dalmatian Cupcakes are vanilla cupcakes studded with mini chocolate chips that look like the spots on a Dalmatian. Fun and delicious, the perfect treat! The mini chips will stay more suspended in the cake batter. Put these on your holiday buffet and they’ll disappear before you know it!

Prep Time 15 minutes

Cook Time 18 minutes

Additional Time 10 minutes

Total Time 43 minutes

Ingredients

Cupcakes

• 2 cups (240g*) gluten-free flour blend* or cake flour
• 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder, only if you are using a gluten-free flour blend that doesn’t already contain it
• 2 tsp baking powder
• 1/2 tsp kosher or fine sea salt
• 3/4 cup (1-1/2 sticks; 170g) butter, at room temperature
• 1-1/4 cups (248g) granulated sugar
• 2 large eggs
• 1 tablespoon vanilla paste or pure extract
• 2/3 cup (156 ml) whole milk
• 1-1/2 cups (266g) mini chocolate chips (must be mini chips!)

Frosting

• 8 oz cream cheese (1 block; 227g), at room temperature
• 6 tbsp (3/4 stick; 85g) butter, softened
• 2 tsp vanilla paste or pure extract
• 3 cups (339g) confectioners' sugar

Ganache

• 1/3 cup (76g) heavy cream or as needed
• 1/4 lb (113g) semisweet or bittersweet chocolate, chopped finely

Instructions

1. Preheat the oven to 375°F (191°C). Line 18 to 20 muffin cups with paper wrappers.
2. Prepare the Cupcakes: In a bowl, whisk together the flour, baking powder, and salt together. Set aside.
3. In the bowl of your stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Add half of the dry ingredients, mix in, then add the milk, again beating in. Add remaining dry ingredients. Mix just until smooth. Stir in the chocolate chips.
4. Fill each muffin cup about 3/4 full. Bake for 16 to 18 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Cool cupcakes in the muffin pans for 10 minutes and then transfer them to a wire rack to cool completely.
5. Make the Frosting: In the bowl of your stand mixer, beat together the cream cheese and butter until smooth and creamy. Mix in the vanilla. Slowly add and beat in the sugar until fully incorporated. Add more sugar if needed to get a good piping consistency – the frosting should hold onto the spoon until it takes a couple of strong shakes to make it drop into the bowl.
6. Scoop the frosting into a piping bag fitted with a large piping tip. Pipe the frosting onto each cooled cupcake. Set aside to firm up. If you want to repeat the look in these photos, use a round tip. Be sure the cupcakes are sitting on a wire rack set over a sheet of parchment or foil to catch drips.
7. Make the Ganache: Place the chocolate pieces in a heatproof bowl. Pour the cream in a small saucepan and bring to a boil. Pour over the chopped chocolate and let sit for a couple of minutes to soften. Whisk together until the chocolate is fully melted and the mixture is smooth and glossy. Set aside to cool a bit.
8. When cool enough to handle, pour into a piping bag or resealable plastic bag. Press into the tip or one corner and twist the open end closed. Turn it upright and snip off a tiny piece off the point with scissors. If it isn’t coming out easily, but the hole a bit bigger.
9. Drizzle the ganache over the tops of the cupcakes in a zig-zag pattern. Set the cupcakes aside to let the ganache firm up before serving.
Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Enhanced Taste of Home recipe

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 178Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 213mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 4g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

Create a New Tradition Today!

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in March 2018. The article was updated in 2025.