Gluten Free Chocolate Cupcakes with Mini Chocolate Chips and Creamy Icing – so easy you’ll make them again and again!This page contains affiliate links. I only support products I use and love. By using these links you are supporting My Gluten Free Miami at no cost to you. Thank you!
The Cupcake Dilemma
Before my Celiac diagnosis I wasn’t a big cake person, but suddenly I craved cupcakes constantly. I think it was partly because I could no longer grab one from the store. When I was pregnant the cravings were even stronger. I remember a night when hormones and disappointment over complicated recipes led to a meltdown — most recipes called for ingredients I didn’t have or couldn’t find.
The search for a good gluten free cupcake was daunting.
There was one shop that sold a gluten free vegan cupcake, and my husband and I tried it. The cake was dense and the icing overly sweet. Since then I’ve found a few good gluten free cupcakes in Miami, but I also developed an easy recipe that you can make at home. For convenience, mix multiple batches of the dry ingredients and store them in zip-top bags to have an instant gluten free cake mix on hand.
And what are birthday cupcakes without ice cream? Go Dairy Free has a great dairy-free chocolate chip ice cream recipe that pairs wonderfully with these cupcakes.
Gluten Free Chocolate Cupcakes
I’ve been saving this simple, delicious gluten free chocolate cupcake recipe for the right moment. To celebrate Sharon’s birthday at What the Fork, a group of us shared favorite cake recipes and put together a giveaway. It’s the perfect excuse to share this cupcake recipe — it’s easy, reliable, and great for parties.
We’re also offering a KitchenAid mixer giveaway along with a $100 Sweetapolita gift certificate and a prize package from Rodelle Vanilla — everything you need to get baking!
Recipe Notes
Before you dive into baking, a few notes to ensure great results.
These cupcakes are dairy free (Yay!)
The recipe uses cream cheese icing, but you can substitute dairy-free cream cheese to keep the cupcakes fully dairy free.
Gluten Free Flour Blend
I love GF Jules — their blends work well for cakes. The key to successful gluten free baking is a good all-purpose gluten free flour blend. Use your preferred blend, but avoid bean-based flours for these cupcakes; they can give an unwanted flavor.
The Espresso
Instant espresso powder is optional but recommended; it deepens and enhances the chocolate flavor without making the cupcakes taste like coffee.
Don’t forget to check other shared cake recipes and enter the giveaway!
Print Recipe
Cupcakes
12
Cupcakes
Ingredients
Cupcakes
- 1 cup Gluten free all-purpose flour
- 1 cup sugar
- 1/2 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- 1/3 cup gluten free cocoa powder
- 1/2 teaspoon instant espresso powder optional
- 1/4 cup gluten free mini chocolate chips I use Enjoy Life (gluten & dairy free)
- 1/2 cup coconut oil
- 1/2 cup water
- 2 eggs
- 1 teaspoon vanilla extract
Cream Cheese Icing
- 1 (8 oz package softened cream cheese regular or dairy free
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Prepare a 12-cup muffin tin with liners or grease the cups.
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Whisk together the dry ingredients: gluten free flour, sugar, baking powder, salt, cocoa powder, and espresso powder if using.
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Add the wet ingredients — melted coconut oil, water, eggs, and vanilla — and stir until just combined.
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Fold in the mini chocolate chips.
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Using a 1/4-cup measure, fill each muffin cup about three-quarters full.
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Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
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While cupcakes cool, beat together softened cream cheese, powdered sugar, and vanilla until smooth. Use dairy-free cream cheese if needed.
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Frost the cooled cupcakes and enjoy.