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The Ultimate Gluten Free Chocolate Cupcake

Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Keyword: birthday, Chocolate, cupcakes, Gluten Free
Servings: 12
Author: The Gluten Free Gathering


  • 1/2 cup salted butter (1 stick)
  • 1 cup unsweetened coconut milk
  • 1/2 cup gluten free miniature chocolate chips (I used Enjoy Life)
  • 1/2 cup unsweetened cocoa powder (I used Rodelle)
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup potato starch
  • 1 & 1/4 cups gluten free flour with xanthan gum (I used Bob's Red Mill 1 to 1 Gluten Free)
  • 2 teaspoons baking powder
  • 3/4 cup gluten free miniature chocolate chips (I used Enjoy Life)


  • 2 8oz. blocks cream cheese
  • 2/3 cup sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder (I used Rodelle)


  • Begin by placing 1 stick (1/2 cup) of salted butter and 1 cup of
    unsweetened coconut milk into a pan.  Heat over low heat until the
    butter has melted completely.  You can certainly use other milk
    varieties in lieu of coconut.  Almond, soy, rice, and regular milk will
    all work well.  Turn off the heat once the butter has melted completely.

  • Add 1/2 cup of Enjoy Life Miniature Chocolate Chips, 1/2 cup of Rodelle
    Unsweetened Baking Cocoa, and 1 cup of granulated sugar to the pot. 
    Stir until the chocolate is melted.  Then whisk together until the
    ingredients are smooth.  Allow to cool for 5 minutes.

  • Once the batter is cool, add in one egg at a time (2 total), whisking
    each egg thoroughly into the batter.  The mixture should be smooth. 
    PLEASE NOTE:  if you add the eggs into the still hot mixture, you will
    scramble the eggs.  No good.

  • Sift together 1/4 cup of potato starch, 1 & 1/4 cups of gluten free
    flour (with xanthan gum – I used Bob’s 1 to 1 Gluten Free Flour in this
    recipe), and 2 teaspoons of baking powder.  Add the sifted mixture into
    the wet ingredients and slowly stir until the wet and dry ingredients
    are combined.  Finally, stir in 3/4 cup of Enjoy Life Miniature
    Chocolate Chips.

  • Using a standard muffin tin (12 muffin capacity), line each spot with a
    parchment paper liner.  Seriously, parchment paper liners are the best. 
    They release every single time…no fail.  With all of the baking that I
    have done, I have never had a problem with sticking…EVER!

  • Fill each muffin spot just shy of full.  This will ensure that you have a
    very nice sized cupcake.  They will puff up but not spill over.

  • Bake in a preheated 350 degree oven for 25 minutes.

  • Remove from the oven and allow to cool completely before frosting.

To Make the Frosting:

  • Begin by creaming together 2 – 8oz blocks of cream cheese until smooth. 
    Add in 2/3 cup of sweetened condensed milk and mix until completely
    smooth.  You should scrape down the bottom and sides of the bowl
    periodically.  Finally, add in 1/2 cup of unsweetened cocoa powder. 
    Starting on the lowest setting, mix the ingredients together, gradually
    increasing the speed of the mixer once the cocoa begins to mix into the
    wet ingredients.

  • Once the frosting has come together and is nice and creamy, you can
    scoop it into a piping bag or place it into a resealable bag.  Simply
    snip a small corner off of the bag and pipe.  Or, you can always simply
    spread the frosting on with a knife.  No matter which way you go, the
    frosted cupcakes will be delicious.


You can certainly opt to leave the frosting off and enjoy these as you would a muffin!