Milk Chocolate Cupcakes

Ali Segersten

I am sharing a favorite allergy-free cupcake recipe today! This chocolate cupcake is light, moist, easy to make, and has a mild chocolate flavor. The great thing about this recipe is the fact that all children love it, gluten-free or not. This recipe is perfect to serve for a children's birthday party. 

My 5-year old nephew was just in town visiting. I made these cupcakes for a bake sale at my children's school this past weekend. Of course I had to save a few of them! My nephew, who isn't gluten-free, loved them and asked me to send the recipe to his mom (along with a number of other recipes I made)!

Like my Soft Molasses Cookie recipe, I use either Sucanat or Coconut Sugar for the sweetener in these cupcakes. I have tested it with organic cane sugar and the overall flavor lacked the depth that only a dark, rich sugar can give. Sucanat or Coconut Sugar work beautifully. 

Recipe from our Meal Planner

Milk Chocolate Cupcakes

Servings
18 cupcakes
Cook Time
25 minutes
Prep Time
15 minutes

These cupcakes are perfect for a child’s birthday party or a special occasion. They have a simple, mild chocolate flavor and great texture that all children will love, gluten-free or not. I prefer the neutral flavor of avocado oil or grapeseed oil in these cupcakes. Coconut oil works too but will give the cupcakes a slight coconut flavor. Frost with the Vegan Whipped Chocolate Frosting. You can easily cut the recipe in half to make 9 cupcakes if you don't need all 18.

Ingredients

Dry Ingredients

2 cups sorghum flour
½ cups tapioca flour
½ cups cacao powder
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons xanthan gum
½ teaspoons sea salt

Wet Ingredients

⅔ cups avocado oil
1⅓ cups sucanat (or coconut sugar)
2 cups non-dairy milk
4 teaspoons vanilla extract
1 teaspoons organic almond flavoring
Directions
  1. Preheat oven to 350 degrees F. Line muffin tins with 18 paper muffin cups (I use stone muffin pans).
  2. In a medium-sized bowl whisk together the flours, cocoa powder, baking powder, xanthan gum, baking soda, and sea salt.
  3. In a separate bowl whisk together the oil, sugar, milk, vanilla, and almond flavoring.
  4. Add the wet ingredients to the dry and whisk together until the batter thickens and is very smooth. Batter will be thin at first, don’t worry.
  5. Fill prepared muffin cups about ¾ full. Bake for about 25 minutes. Cool completely on a wire rack before frosting. 

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Vegan Whipped Chocolate Frosting

Refined Sugar-Free Vegan Chocolate Frosting
Servings
18
Prep Time
10 minutes

This frosting has the perfect amount of sweetness with a mild chocolate flavor. It is luscious and fluffy, just perfect for frosting your favorite layered cake or cupcakes! For frosting one dozen cupcakes, make a half batch of this recipe.

Ingredients
2 cups organic palm shortening
¾ cups cacao powder
¼ cups arrowroot powder
1 cups maple syrup
4 teaspoons non-alcoholic vanilla
1 teaspoons organic almond flavoring (optional)
Directions
  1. Place all ingredients into a mixing bowl and beat with an electric until light and fluffy.
  2. Spread or pipe onto cooled cupcakes or a layered cake.

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Posted In
baked goods birthdays cakes chocolate cupcakes dessert egg-free holidays nut-free rice-free vegan
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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