Single & Celiac

Twenty-something. Gluten-free everything.

Cupcakes even gluten eaters will love


These gluten-free dark chocolate cupcakes have kept my baking cred, guys. Before the ol' g-free days began, this was my staple dessert. As the only baking recipe I can successfully reproduce, these cupcakes have been my tried-and-true throughout the years. Praise Jesus the recipe held up when I switched to GF flour. Otherwise, my dessert repertoire would be completely hopeless. I mean, it took me five tries to bake the pre-made GF Betty Crocker cookie dough correctly... Let's just say it's obvious that I do better with a saucepan.

To be fair this recipe is a modified version of this doozy. (Yes, I was dumb brave enough to bake 24 cupcakes with bacon in them. And how many of them were left a week later? 21. I even left them in the break room in hopes my coworkers would be naive enough to chomp into these without noticing the meaty morsels... They weren't).

But despite that adventure in poor Pinterest judgement (but hey, some people like 'em!) the silver lining was that I found this kick-butt cake batter recipe. And even more kick-butt about it is that all-purpose gluten free flour works exactly the same, if not better, with this mix. And gluten eaters won't know the difference. I promise.

Bake on!


a.k.a. the stuff you'll need that will be really expensive the first time you buy them, but then you have them on hand so it's not so bad later. i.e. you should bake a lot of cupcakes, and who doesn't love that?



Yields 24 BAMF cupcakes.

[bs_row class="row"]

[bs_col class="col-xs-6"]

  • 2 cups all purpose gluten-free flour (I'm a fan of Pamela's)
  • 3/4 cups unsweetened cocoa powder
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt[/bs_col][bs_col class="col-xs-6"]
  • 2 eggs
  • 1 cup cold, strong, brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil[/bs_col]





  1. Preheat oven to 375 degrees.
  2. Mix together the dry ingredients in a large bowl - flour, cocoa powder, baking soda, baking powder, salt
  3. Make a well (aka make a dent) and add the wet ingredients - eggs, coffee, vegetable oil
  4. Stir until just blended
  5. Divide evenly into cupcake cups
  6. Bake in the oven for about 20-25 minutes, or until the tops have risen and spring back when you touch them.


Let's talk about frosting

Ain't nobody got time to make home made frosting. Get the Betty Crocker whipped chocolate frosting, and boom. Frosted.



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