Every once in a while you just want a chocolate cupcake. Am I right? But most cupcake recipes make at least two dozen cupcakes. Who wants that many for a little treat? Well, if you’re in a small household, or the only gluten free person in your family, or you need a single cupcake to send with your gluten free kid to a party – then this gluten free chocolate cupcakes recipe is for you! It is a 6 cupcake recipe that is easy recipe to make and perfectly moist. Plus, it’s already dairy free and I have included instructions for a vegan option as well. No matter what your dietary restrictions, this will be the new favorite recipe of the chocolate lover in your life.
Why You'll Love This Gluten-Free Cupcakes Recipe
- It’s loaded with chocolate flavor!
- It’s gluten free and dairy free, plus has a vegan version.
- It doesn’t require a mixer, just one large bowl and a muffin tin.
- Gluten Free 1-to-1 Flour Blend – I use Bob’s Red Mill for all of my recipes. You can use the gluten free flour blend of your choice but the results may vary. Make sure to use a blend that contains xanthan gum. For best results, you should weigh your gluten free flour since all blends are different.
- Cocoa Powder – I use Hershey’s Unsweetened Cocoa Powder, which is gluten free.
- White Sugar
- Light Brown Sugar
- Oil – I use olive oil in this recipe. But you can use any light flavored cooking oil or melted coconut oil if you prefer.
- Non-Dairy Milk – I use coconut milk in this recipe, but any non dairy milk will do. You can also use regular milk if you’re not dairy free.
- Baking Powder
- Vanilla Extract
- Espresso Powder – The espresso powder is optional in this recipe but I love to use it because it deepens the dark chocolate flavor.
For the chocolate frosting:
- Allergen Free Chocolate Chips
- Non-Dairy Heavy Cream – I have been loving the Silk Brand Heavy Cream Alternative. If you don’t have that available, you can use coconut milk in the can or any non-dairy milk to make your ganache.
How to Make Moist Chocolate Cupcakes
This recipe is so easy to make and doesn’t require a electric mixer.
- Step 1: Combine all of the dry ingredients in a large bowl. Whisk together until evenly mixed.
- Step 2: Crack your egg into a separate bowl. Whisk until frothy, like soap bubbles.
- Step 3: Add the milk, oil and vanilla to the egg and whisk until smooth. Add the wet ingredients to the dry ingredients and fold together until you have a smooth batter.
- Step 4: Place paper liners in a muffin tin. Fill each cup about 1/2-2/3 full with cupcake batter. Do not overfill.
- Step 5: Bake!
The frosting is just as easy to make. You simply heat the milk or cream. Add the chocolate chips and stir until you have a smooth chocolate sauce. Chill for an hour. Then you can either beat the ganache with an electric mixer to make it light and fluffy. Or you can just place the chilled ganache into a piping bag and top your cupcakes. Either way you end up with a rich, chocolate cake.
Substitutions or Additions
While testing this recipe, I wanted to make a vegan option for those who are also egg free. Because of the small amount of eggs in the recipe, I expect any egg replacer would work. For my tests, I used 3 tablespoons of applesauce in place of the single egg. The flavor was wonderful, the texture of the vegan cupcake came out a little denser like a cross between a brownie and a cake. I enjoyed it very much and if you’re looking for a vegan cupcake I think you will too!
Best Way to Store Cupcakes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. The frosting is also stable at room temperature.
You can also freeze these cupcakes to have on hand for when a chocolate craving hits. First, place your frosted cupcakes in an airtight container that is big enough to accommodate the frosting. Let the cupcakes freeze completely. Then remove and wrap each cupcake individually in plastic wrap. Place the wrapped cupcakes in a freezer bag and store for up to 6 months in the freezer. Simply bring to room temperature before serving.
If you love small batch baking, check out these great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Small Batch Gluten Free Chocolate Cupcakes
- ½ C Gluten Free 1-to-1 Flour Blend (74 grams) I uses Bob's Red Mill
- 3 Tbsp Unsweetened Cocoa Powder
- ¼ C Sugar
- ¼ C Light Brown Sugar
- 1 tsp Baking Powder
- ¼ tsp Salt
- ¼ tsp Espresso Powder optional
- 1 Egg
- 3 Tbsp Oil
- ⅓ C Non-Dairy Milk
- 1 tsp Vanilla
For the chocolate ganache frosting
- ¾ C Non-Dairy Heavy Cream
- 1 C Allergen Free Chocolate Chips
- ½ tsp Vanilla
For the cupcakes
- Preheat oven to 350F degrees. Line a 6-cup muffin tin with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, brown sugar, baking powder, salt and espresso powder. Whisk together until evenly combined.
- In a second smaller bowl, crack the egg. Whisk until frothy, like soap bubbles.
- Add the milk, vanilla and oil to the egg. Whisk together until smooth.
- Add the wet ingredients into the dry and whisk together until you have a smooth batter.
- Fill the cupcake liners 1/2-2/3 full. Do not add more than 2/3.
- Bake for 20-22 minutes until the tops spring back when gently poked.
- Remove from oven and place on wire rack. After 10 minutes, remove from the muffin tin and continue to cool on the wire rack for one hour.
For the chocolate ganache frosting
- While the cupcakes are baking, prepare the ganache.
- Place the non-dairy heavy cream in a microwave safe bowl. Heat for 90 seconds.
- Pour the chocolate chips into the hot cream. Let it sit for 10 minutes.
- After 10 minutes, whisk the melted chocolate and cream until smooth. Stir in the vanilla.
- Refrigerate the chocolate ganache for 1 hour.
- After the ganache has cooled, you can either use as is or you can beat with an electric mixer on high for 4-5 minutes until fluffy.
- Place ganache frosting in a piping bag and decorate the cupcakes. Top with sprinkles if you like.
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