Milk Chocolate Cupcakes

Ali Segersten Dec 09, 2009

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. 

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YUMMMMMMMMMM. These look moist & delicious. I'll try for the next time I need to bring cupcakes for my daughter!

Hi Ali,
These look absolutely fabulous! I'll definitely be giving these a try soon!

Thanks so much for all of your great recipes!

Kim C

Thanks for another great recipe! These will be fun to make for birthdays coming up!

these look fantastic- i'm going to make them for my husband's birthday as he's crazy about mint chocolate :)

Thanks for doing the progressive dinner, Ali, what a great idea. The cupcakes look amazing.

These look great!!! Just in time for some birthdays!!!
Jen D

Wahoo! These look awesome. I will be baking them VERY soon. I made a batch of gluten/dairy/egg free vanilla cupcakes from a cookbook called "Babycakes" and they were great. I'm positive that your recipe is fantastic. I can't wait to try it out. Speaking of baking, I made your pumpkin pie recipe from your book and it was absolutely stellar! I "cheated" and used canned sweet potato mush, but it turned out perfectly. My daughter and son fought over the last piece. Definitely a winner! Thank you so much for sharing with us the talents you have been given. You have been such a blessing to my family.

Oh, and just a curious question about the cupcake recipe. I noted that you are using palm shortening instead of coconut oil in these. Any particular reason for that?


Yum, yum, yum!

That about sums it up :-)

Wow! Those look delicious. My little guy was very sad the other day when a classmate brought cupcakes to school and he couldn't eat one. I will have to make some of these for him soon. Thanks for sharing the recipe!

These look delicious! Thank you for another great recipe!

Oooh, just in time! I'm going to try this frosting on my husband's birthday cake this weekend. Thanks!

I love your recipes, your "what-to-eat" philosophy (what you prepare for your family) and your blog. Thanks.

mmmmm yummy cupcakes and I can't wait to try your frosting.
Being Lactose Intolerant it so great to have your recipes.

Those look spectacular, Ali! It's terrific that your nephew loved them so, but I'm not surprised at all.

I've never tried any products from Authentic Foods, but I know a lot of folks love them for just the reason you cited--superfine flour. Superfine flour is definitely needed for baking of gluten free sweets if one doesn't want texture issues.

You should find a contest to enter these babies in!


These look terrific, Ali! I have no doubt my kidos and nephews...AND the adults, will LOVE these on Christmas Eve! Thanks for the chance to win, too!

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