Little Bitty Chocolate Cupcakes, Gluten Free

Gluten Free Chocolate Mini Cupcakes with Sprinkles, two to eat.

If you can believe it, sometimes even I think a whole cupcake is just too much cake. Which is why mini muffin pans were invented. Anyone who wants a nice little chocolate cupcake with an easy chocolate glaze top splattered in sprinkles should click right over to the recipe and get baking. It’s a simple recipe and makes a bunch of mini-cupcakes – enough for everyone you meet over the holidays. If you want to share, that is. 

It’s easy to find simple mini cupcake liners at most groceries but I enjoy clicking on Shop Sweet Lulu and buying them in bulk. Much less expensive and you can get a variety of cute, grease-proof liners which are terrific if you like your cupcake liners to stay looking rather bright. Find yourself some GF sprinkles – I know that many Betty Crocker sprinkles are GF – they say so on the label. I hear that most Wilton are also gluten-free. But if those are not what you want just add a little bit of colored coarse sugar.

The Little Bitty Chocolate Cupcakes are great in a lunchbox, terrific with a cup of coffee or a glass of milk or alter-milk (almond, soy, coconut, not dairy). No one said you can’t have cupcakes for breakfast either, right?

You probably already have everything on hand so a tiny little chocolate cupcake bite is right around the corner. One big bowl. One small bowl. A whisk. A mini muffin pan. Chocolate. And there you go. Little Itty Bitty Chocolate Cupcakes.

Think of it as stepping into the holidays with one small bite of really good chocolate cake.

And guess what? Hanukkah is right around the corner. Christmas not long after. We are going to shamelessly plug the Book of Nosh because it’s a perfect gift for anyone who loves to nosh and is gluten-free. And it’s also a perfect gift for anyone who isn’t gluten-free but wants to bake great gluten-free stuff for their gluten-free family or friends (how many gluten-free mentions could I get in that sentence?).

If you wish to purchase an eBook from iTunes or for your Nook, or Kindle click on these links or just move your focus to the top right column of this page. There you can find all the necessary links for gifting the book to yourself or someone you love, like or just think is swell. Many thanks from the bottom of our hearts for supporting our work.

Gluten Free Chocolate Mini Cupcakes with Sprinkles, one to stare at...

Little Bitty Chocolate Cupcakes
Mini Cupcakes
  • 130 grams AP GF flour (66 grams superfine brown rice flour plus 32 grams each superfine white rice flour and tapioca flour/starch) (1 cup)
  • 186 grams granulated sugar (3/4 cup)
  • 50 grams unsweetened good quality cocoa (1/2 cup)
  • 1 scant teaspoon baking powder
  • ½ teaspoon instant espresso powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 130 grams unsalted butter, melted and cooled slightly (9 tablespoons)
  • 3 extra-large eggs
  • 60 grams buttermilk (1/4 cup)
  • 60 grams warm water (1/3 cup)
  • 1 teaspoon vanilla
Chocolate Glaze
  • 320 grams semisweet or milk chocolate chips (1 12oz. bag or about 2 cups)
  • 60 grams heavy cream (scant ¼ cup)
  • GF Sprinkles (1 jar)
  • optional: colored coarse sugar (1 jar)
Mini Cupcakes
  1. Preheat oven to 350. Place mini cupcake liners in mini muffin pans (about 36-40 total). Set aside.
  2. In a large bowl whisk together flour, sugar, cocoa, baking powder, espresso powder, salt, and baking soda. In a smaller bowl mix together butter, eggs, and buttermilk, warm water and vanilla. Whisk or using a handheld (or stand) mixer on medium/low combine until batter is smooth. Fill each liner just shy ⅔ full. Bake 10 minutes though it might take a minute more or just until a toothpick comes out without crumbs. Cool for a few minutes. Remove cupcakes to a rack and cool completely before dipping in chocolate topping.
Chocolate Glaze
  1. Place chocolate in a heat proof bowl (big enough to dip cupcakes into). Heat cream in the microwave or stove top until simmering - right before it boils. Pour over the chocolate immediately and let the mixture sit untouched for two minutes. Then stir gently to incorporate the melted chocolate into the cream. Stirring gently avoids getting any frothing or air bubbles in the mixture. Let the glaze sit for almost 5 minutes to cool off a little bit more. Place cooling rack on a baking sheet to catch any drips. Turn cupcakes upside down and dip tops into glaze. Let it drip for a second or two and flip them right side up and place on rack.
  1. Have a bowl of sprinkles or sugar ready as you dip. With clean fingers add sprinkles to freshly glazed tops (so they adhere). Let the chocolate set before serving. Don't refrigerate or the glaze will lose its shine. They should set in an hour or two.


Gluten Free Chocolate Mini Cupcakes with Sprinkles, the many.