• Skip to main content
  • Skip to primary sidebar
Well Fed Baker
menu icon
go to homepage
  • Recipe Index
  • Work With Me
  • About
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Work With Me
    • About
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Cakes

    (Small Batch) Gluten Free Chocolate Cupcakes

    Published: Feb 14, 2022 · Modified: Jan 16, 2023 by Tiffany · This post may contain affiliate links · 4 Comments.

    Jump to Recipe Print Recipe

     

     

    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.
    small batch chocolate cupcakes

    Ingredient List

    • 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.
    • Egg
    • 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
    • Salt
    • 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 ½-2/3 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.

    gluten free cupcake recipe

    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.

    gluten free chocolate cupcakes recipe

    If you love small batch baking, check out these great recipes!

    (Small Batch) Gluten Free Soft Peanut Butter Cookies

    (Small Batch) Gluten Free Chocolate Chip Cookies

    (Small Batch) Gluten Free Oatmeal Raisin Cookies

    (Small Batch) Gluten Free Double Chocolate Chip Cookies

    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!

    Recipe

    gluten free chocolate cupcakes recipe

    Small Batch Gluten Free Chocolate Cupcakes

    If you're a chocolate lover on a gluten-free diet this recipe is for you.
    Author: Tiffany
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 19 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 32 minutes
    Servings: 6
    Calories: 394kcal

    Ingredients

    • ½ Cup Gluten Free 1-to-1 Flour Blend (74 grams) I uses Bob's Red Mill
    • 3 Tablespoon Unsweetened Cocoa Powder
    • ¼ Cup Sugar
    • ¼ Cup Light Brown Sugar
    • 1 teaspoon Baking Powder
    • ¼ teaspoon Salt
    • ¼ teaspoon Espresso Powder optional
    • 1 Egg
    • 3 Tablespoon Oil
    • ⅓ Cup Non-Dairy Milk
    • 1 teaspoon Vanilla
    • 2 Tablespoons Hot Water

    For the chocolate ganache frosting

    • ¾ Cup Non-Dairy Heavy Cream
    • 1 Cup Allergen Free Chocolate Chips
    • ½ teaspoon Vanilla

    Instructions

    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.
      ½ Cup Gluten Free 1-to-1 Flour Blend, 3 Tablespoon Unsweetened Cocoa Powder, ¼ Cup Sugar, ¼ Cup Light Brown Sugar, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¼ teaspoon Espresso Powder
    • In a second smaller bowl, crack the egg. Whisk until frothy, like soap bubbles.
      1 Egg
    • Add the milk, vanilla and oil to the egg. Whisk together until smooth.
      3 Tablespoon Oil, ⅓ Cup Non-Dairy Milk, 1 teaspoon Vanilla
    • Add the wet ingredients into the dry and whisk together until you have a smooth batter.
    • Then add the hot water to the batter, stirring it carefully until incorporated.
      2 Tablespoons Hot Water
    • Fill the cupcake liners ½-2/3 full. Do not add more than ⅔.
    • Bake for 18-20 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.
      ¾ Cup Non-Dairy Heavy Cream
    • Pour the chocolate chips into the hot cream. Let it sit for 10 minutes.
      1 Cup Allergen Free Chocolate Chips
    • After 10 minutes, whisk the melted chocolate and cream until smooth. Stir in the vanilla.
      ½ teaspoon 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.
    Calories: 394kcal | Carbohydrates: 46g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 144mg | Fiber: 4g | Sugar: 32g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 4mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

    With all this love in the air, I wanted to tell you about a way you can show this blog some love. You may have noticed a new feature at the bottom of this post. I’m excited to be one of Google’s paid early testers for their Thank with Google pilot program.

    Thank with Google is an experimental feature that allows my readers a creative and fun way to connect with me and show appreciation for my work. There are a variety of different virtual stickers you can send. Every time you decide to send a paid sticker, you can send a personal message telling me what you enjoy about my blog.

    Give it a try and let me know what you think. And as always, thanks for supporting my work!

    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

    Reader Interactions

    Comments

    1. Kara Cowcill says

      April 22, 2023 at 12:17 am

      Can I use buttermilk instead of regular milk?

      Reply
      • Tiffany says

        April 22, 2023 at 9:20 am

        Hi Kara, I haven't tried the recipe with buttermilk but I believe it would work fine.

        Reply
    2. Savannah says

      April 17, 2023 at 6:40 pm

      5 stars
      Loved how these turned out! I even made a few modifications (subbed the sugar for coconut sugar) and they where still delicious.

      Reply
      • Tiffany says

        April 17, 2023 at 7:01 pm

        I'm so glad to hear that! 🙂

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

    More about me →

    Summer Recipes

    • Sliced strawberry crumb cake stacked on a table.
      Strawberry Crumb Cake
    • A slice of peanut butter pie topped with chocolate ganache and peanut butter cups.
      Gluten Free Peanut Butter Pie
    • A gluten free graham cracker crust in a white pie plate.
      Gluten Free Graham Cracker Crust
    • A small glass filled with apple banana smoothie and garnished with a cinnamon stick.
      Apple and Banana Smoothie
    • Two glasses filled with chocolate oatmeal and topped with yogurt and peanut butter.
      Chocolate Peanut Butter Overnight Oats
    • Freshly baked pecan blueberry scones on a wooden cutting board.
      Gluten Free Pecan Blueberry Scones
    Link to perfect gluten free pies ebook.

    What's Trending

    • Sliced strawberry crumb cake stacked on a table.
      Strawberry Crumb Cake
    • Best gluten free BBQ chicken sides.
      15+ Perfect Gluten Free BBQ Chicken Sides
    • A fruit tray arranged in rainbow colors with a bowl of dairy free fruit dip.
      Easy Dairy Free Fruit Dip Without Marshmallow Cream
    • A bite being scooped out of a bowl of hamburger helper.
      (Copycat) Gluten Free Hamburger Helper Potato Stroganoff
    • Old fashioned chicken and rice soup served in a white bowl.
      Gluten Free Chicken and Rice Soup
    • A slice of Kentucky derby pie sitting on a white plate.
      Kentucky Derby Pie (GF)

    As an Amazon Associate I may earn commissions from qualifying purchases made through links in this post at no additional cost to you.

    Footer

    ↑ back to top

    About

    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2015-2023 Wellfedbaker