fudgy gf chocolate cupcakes
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Fudgy Gluten-Free Chocolate Cupcakes

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Let’s begin with the fact that these Fudgy Gluten-Free Chocolate Cupcakes are outrageously delicious cupcakes!! Nothing is missing here; rich chocolate flavor, perfectly soft and tender, and even allergy-friendly, but no one will ever guess that.


As you can see by the decorations, I made these tasty gluten-free chocolate cupcakes for Easter last year, and we absolutely loved them. Only one other person knew they were allergy-friendly and vegan and that was because she needed to know they were safe for her to eat.



In March, I made them again for my daughter’s birthday.  They are freezer-friendly so I was able to make the cupcakes ahead and freeze them, which is always a huge time saver.


There are so many reasons I like these dreamy fudgy chocolate cupcakes:

  • They are incredibly rich and delicious.
  • No gluten, dairy, or eggs so more people can enjoy them.
  • Perfect for parties, holidays, and those occasional chocolate cravings.
  • Freezer-friendly



gf fudgy chocolate cupcakes


To Make These Fudgy Gluten-Free Chocolate Cupcakes You Will Need:


Gluten, dairy, soy, nut, and corn-free flour blend:

  • 2 cups brown or white rice flour
  • 3/4 cup plus 1 tbsp and 1 tsp potato starch
  • 1/3 cup tapioca starch
  • 3/4 tsp Xanthan gum or Guar gum


Each rich fudgy chocolate cupcake has 4 WW points plus each unfrosted.


fudgy GF chocolate cupcakes


Try these Gluten-Free Double Chocolate Pumpkin Muffins too, it’s my favorite way to use up extra pumpkin.



Fudgy Gluten-Free Chocolate Cupcakes

Perfectly tender, rich chocolate cupcakes that are allergy-friendly and vegan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, chocolate cupcakes, dessert, gluten-free, marys busy kitchen, vegan cupcakes
Servings: 12 Cupcakes
Calories: 118kcal
Author: Mary Krick


  • 2 ounces unsweetened chocolate
  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 2/3 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1 cup gluten-free baking blend that is one-to-one I used King Arthur Measure For Measure Gluten-Free Flour. See notes for flour options.
  • 1/3 cup cocoa powder unsweetened
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder ~ corn-free if needed
  • 1/4 tsp salt
  • Frosting of your choice ~ I use Pillsbury Creamy Supreme


  • Preheat oven to 350
  • Prepare muffin pan with paper or silicone liners.
  • Melt the unsweetened chocolate in a small dish in the microwave at 50% being careful not to burn it. Set aside.
  • In a large mixing bowl add milk and vinegar, whisk together well. Let the mixture sit for a few minutes to curdle.
  • Stir in the sugar, applesauce, vanilla, and melted chocolate. Mix well.
  • In a small mixing bowl add flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
  • Add dry mixture to the wet ingredients adding one half at a time. Beat mixture until there are no large lumps.
  • Fill prepared muffin cups 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  • Cool cupcakes completely before frosting.


**Stir flour before measuring. Spoon flour into measuring cup without shaking or packing and level off with a straight edge.
**Nutritional calculations are without frosting.
Corn-free baking powder
**Gluten, dairy, soy, nut, and corn-free flour blend:
  • 2 cups brown or white rice flour
  • 3/4 cup plus 1 tbsp and 1 tsp potato starch
  • 1/3 cup tapioca starch
  • 3/4 tsp Xanthan gum or Guar gum


Serving: 1Cupcake | Calories: 118kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 129mg | Potassium: 125mg | Fiber: 3g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

Inspired by Forks Over Knives The Cookbook.


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