GF 1 Bowl Chocolatey Cupcakes

GF chocolatey cupcakes
Before we were gluten-free, I used to bake a whole wheat version of these cupcakes using my adapted version of Hershey’s Chocolate Cake recipe. This version is my  gluten-free take on an old favorite. These cupcakes are rich, moist, and dense with just enough sweetness from coconut sugar. It also has a dose of heart healthy oats.  Top with my cream cheese frosting for a delightful treat. enJOY!

GF 1 Bowl Chocolatey Cupcakes

  • Servings: approx. 24 cupcakes
  • Difficulty: Easy
  • Print

1 2/3 coconut sugar
2 cups Tisha’s All Purpose Flour Blend (see below) or blend of your choice
1 tsp guar gum or xanthan gum
3/4 cup cocoa powder
1 1/2 tsp baking power
1 1/2 tsp baking soda
1 tsp kosher salt
2 eggs
1 cup milk
1/2 cup grapeseed oil (or light tasting oil)
2 tsp vanilla extract
1 cup boiling water


  1. Preheat oven to 350 degrees F. Line muffin pan with wrappers and spray wrappers with non-stick spray (I use Trader Joe’s Coconut Oil Spray).
  2. Stir together the dry ingredients in a mixing bowl.
  3. Add eggs, milk, oil, and vanilla and beat with a mixer on medium speed for 15 seconds. Scape down sides and bottom of bowl and beat for another 2 minutes.
  4. Turn the mixer to low/stir speed and slowly pour in the boiling water. The batter will be thin.
  5. Give batter one last hand stir with a spatula to ensure the heavier batter at the bottom is fully incorporated.
  6. Using an ice cream scooper, scoop batter into muffin pans until about 3/4 full.
  7. Bake for 20-24 minutes until a toothpick inserted comes out clean.
  8. Cool in pan for 10 minutes before transferring to a wire rack.
  9. Cool completely before frosting. Store in an airtight container at room temperature for up to 24 hours.

Top with Creamy Cream Cheese Frosting

Tisha’s All Purpose Flour Blend
4 1/2 cups brown rice flour
1 1/2 cups oat flour (I use rolled oats and blend them until it becomes a fine flour)
1 cups tapioca starch/flour
2 cups potato starch

T-Tip: Gluten-free baked goods dry out quickly. If you don’t plan to use them within 24 hours, store them in a ziplock bag and freeze them.