Chocolate Cupcakes

These delicious, allergy-free cupcakes are perfect for Halloween or anytime.  The cupcake recipe is an allergen-free adaptation of Hershey's 'Perfectly Chocolate Chocolate Cake,' and the frosting recipes come from Cybele Pascal's book, 'The Allergen-Free Baker's Handbook.' 

Like most cake recipes, this one starts with whisking together the dry ingredients. The milk oil, 'egg,' and vanilla are combined and then stirred into the dry mixture.  The resulting batter looks like brownie batter.

The last ingredient to add is some hot coffee.  I keep instant coffee on hand for this.  As many of you know, coffee enhances the flavor of chocolate.  If you don't have any coffee or you don't care for it, you can also just use hot water.  Once this is mixed in, the batter becomes much thinner and pourable.

I poured the batter into cupcake liners, about 2/3 full:

Once they are baked and cooled, they can be frosted and decorated for any occasion.  I opted for chocolate buttercream, tinted with a little black frosting as well as a simple vanilla frosting.  These were decorated with simple Halloween decor for a yummy, spooky treat!


Chocolate Cupcakes
(makes 12 cupcakes)

3/4 c sugar
1 c GF flour mix (I use 6:2:1 Superfine brown rice flour, potato starch, tapioca flour)
1/2 c cocoa
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1 'egg' (2 t Ener-G egg replacer + 2 T dairy-free milk)
1/2 c dairy-free milk (I used coconut)
1/4 c oil (I used safflower)
1 t vanilla
1/2 c hot coffee or water


  1. Preheat oven to 350 degrees. 
  2. Whisk together the first 6 ingredients.  Combine the 'egg,' milk, oil, and vanilla and stir into dry mixture.
  3. Slowly stir in the hot coffee and mix thoroughly.
  4. Pour batter into cupcake liners, about 2/3 full.
  5. Bake for 20-25 minutes.

Chocolate Buttercream Frosting (from Cybele Pascal's 'Allergen-free Baker's Handbook')
(enough for 12 cupcakes)
6 T dairy-free, soy-free vegetable shortening
2 2/3 c powdered sugar
1/3 c + 1 T dairy-free milk
1/2 t vanilla
pinch salt

  1. Beat the shortening on medium speed until light and fluffy, about 2 minutes.
  2. In a separate bowl, whisk together the powdered sugar and cocoa powder.
  3. Combine the sugar mixture with the shortening, alternating with the mik.  Add the vanilla and salt.  Beat until smooth and fluffy.

Vanilla Frosting (from Cybele Pascal's 'Allergen-free Baker's Handbook')
(enough for 12 cupcakes)
1 c dairy-free, soy-free vegetable shortening
pinch salt
3 c powdered sugar
1/4 c dairy-free milk
1/2 t vanilla

  1. Beat the shortening and salt on medium speed until light and fluffy, about 2 minutes.
  2. Add the powdered sugar, milk, and vanilla.  Beat until smooth and fluffy, about 5 minutes.

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  1. Awesome halloween treat :)

    I saw this on Allergy Free Weds - if you're interested, I also shared my recipes on there: my banana bread muffins and mocha banana protein soft serve. Have a great morning :)

  2. YUMM!! What brand of sprinkles do you use? I am looking for a good allergen free one! :) Got this tweeted and pinned!