Gluten-Free Decadent Chocolate Cupcakes

Gluten-Free Decadent Chocolate Cupcakes
Gluten-Free Decadent Chocolate Cupcakes


Ready for a dark and stormy All Hallows’ Evening, or a Saturday morning birthday party, these Gluten-Free Decadent Chocolate Cupcakes will dress up any way you like to suit all your chocolate-loving needs.

If you’re looking for a VEGAN recipe, check out my Gluten-Free Dairy-Free Decadent Chocolate Cupcakes for the dairy- & egg-free option.

You can make this recipe with the applesauce called for, or you can substitute pumpkin puree if you’re feeling all fall about things. :) Either way, the flavor is great and the chocolate really hides it, so whatever you have on hand or prefer is just perfect!

Gluten-Free Decadent Chocolate Cupcakes

Gluten-Free Decadent Chocolate Cupcakes
Recipe Type: Dessert, Cake, Cupcakes
Author: Gluten Free Gigi
Prep time:
Cook time:
Total time:
This recipe is free from: gluten, soy, peanuts, tree nuts. Please see the Vegan version for dairy- and egg-free chocolate cupcakes.
  • 1 cup [b][url href=”” target=”_blank”]Gigi’s Everyday GF Flour Blend (Gum-Free)[/url][/b] or [b][url href=”” target=”_blank”]similar gum-free blend[/url][/b]
  • 1/3 cup unsweetened baking cocoa (I use [b][url href=”″ target=”_blank”]Valrhona[/url][/b].)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar, lightly packed
  • 1 Tablespoon coconut oil (I use [b][url href=”″ target=”_blank”]this brand[/url][/b].)
  • 1/2 cup unsweetened applesauce OR pumpkin puree (both work equally well)
  • 2 eggs, lightly beaten (substitute an equivalent amount of prepared egg replacer for egg-free – see [url href=”” target=”_blank” title=”Egg Alternatives {Plant-Based Options for Egg Allergy or Vegans}”]Egg Alternatives[/url])
  • 2 teaspoons pure vanilla extract (I use [b][url href=”” target=”_blank”]Nielsen Massey extracts[/url][/b].)
  • 1/2 cup milk (I use unsweetened coconut milk from a carton; use any milk you like to use in baking.)
  1. Preheat oven to 350F.
  2. Line a 12-section cupcake pan with paper liners. I use [b][url href=”” target=”_blank”]these[/url][/b]for best results.
  3. Combine flour, cocoa, soda, salt and sugar; whisk to blend.
  4. In a separate small mixing bowl, combine remaining ingredients; stir to blend.
  5. Add liquid mixture to dry ingredients, stirring just until completely moistened.
  6. Spoon batter evenly into prepared pan; bake for 15-17 minutes.
  7. Allow cupcakes to cool completely before frosting.
  8. Frost with the frosting of your choice or try my [url href=”” target=”_blank” title=”No Butter Creamy Frosting”]No Butter Creamy Frosting[/url] or [url href=”” target=”_blank” title=”Superfood Fudge Frosting”]Chocolate Super Food Frosting[/url].

Have fun decorating these cupcakes any way you like! Natural food colorings and sprinkles are available from companies like India Tree and Sprinkelz.

Halloween Cupcakes

For more Halloween cupcake decorating ideas, check out this post

Gluten Free Vanilla Cupcakes Halloween 2


Gluten Free Gigi

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Michelle

    Yum! Thanks for the vegan options! Dairy Free/Vegans can also sub a vegan yogurt (I’ll use SO DELICIOUS coconut milk greek or regular-style plain yogurt).

    • Gluten Free Gigi

      Super, Michelle!
      I’ve done the same and it worked beautifully! :)


  • Hollen Meyer

    do you have a substitute for the sorghum flour? I have many patients that are really looking for an ‘outlet’ and this is the perfect recipe, with the exception that many of them have a sensitivity to the sorghum flour as well.

    Thank you!!
    Dr. Meyer

    • Gluten Free Gigi

      Brown rice flour (finely milled; sometimes referred to as “double milled”) or certified gluten free oat flour make nice substituted in most recipes. Of course, testing is the best way to know, but I would feel confident making these recommendations.

      For this recipe in particular, I know brown rice flour works well for the sorghum.
      I have actually eliminated sorghum from my flour rotation because I switch around to test other novel flours and flour combinations.
      I have made these with a millet flour/brown rice flour mixture for added nutrition as well.

      I agree…a great little recipe to satisfy the sweet tooth.

      Great question, thanks!

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