Chocolate Cupcakes – Certifiably Delicious!
Everyone needs a simple, moist chocolate cupcakes recipe and that includes us FODMAPers. Whether you are making cupcakes for a bake sale, pot luck, birthday party or another occasion, these will please those following the diet – and everyone else.
No one will know that these are a diet food. In fact, these are a very straight forward gluten-free chocolate cupcake that is vegetarian and lactose-free. The frosting, however, is filled with butter and a bit of milk, so anyway you look at this, they are rich!
These are our go-to chocolate cupcakes, which work well with many flavors of frosting. Here we have paired them with a very simple, classic American-style buttercream made with confectioners’ sugar and flavored with vanilla.
For planning purposes, be prepared to make the frosting while the cupcakes cool.
Low FODMAP Chocolate Cupcakes & Vanilla Frosting
These Chocolate Cupcakes fit within the definitions of the low FODMAP diet as determined by Monash University. Feel free to enjoy even during the Elimination phase.
Low FODMAP Serving Size Info: Makes 12 cupcakes; serving size 1 cupcake
- 2 ounces (55 g) dark chocolate (55% to 60%), very finely chopped (use vegan if following vegan diet)
- 1/3 cup (29 g) sifted Dutch processed cocoa
- 3/4 cup (180 ml) boiling water
- 3/4 cup (109 g) low FODMAP gluten-free all-purpose flour that contains xanthan, such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 3/4 cup (149 g) sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (75 ml) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons distilled white vinegar
- 2 teaspoons vanilla extract
- Frosting: Make 1 batch of Vanilla Frosting, while cupcakes cool
For the Cupcakes: Position rack in center of oven. Preheat oven to 350°F/180° Line 12 cupcake wells with fluted paper cups; set aside.
Place very finely chopped chocolate and cocoa in a heatproof bowl. Pour the boiling water over the chocolate/cocoa mixture and allow to sit for 5 minutes. Whisk gently until chocolate is melted and mixture is combined. Cool until just tepid.
Meanwhile, place the flour, sugar, baking soda and salt in a large bowl and whisk to aerate and combine; make a well in the center. In another bowl whisk together the oil, eggs, vinegar and vanilla. Whisk the barely warm chocolate mixture into the oil mixture. Pour the wet mixture over the dry and whisk until well combined and smooth. The batter will be very liquidy. Divide batter in prepared cupcake wells (an ice cream scoop makes quick and clean work of this). Bake cupcakes for about 15 to 20 minutes, rotating the pans front to back once during baking. When done the tops should spring back when lightly pressed and a toothpick inserted in the center should show a few moist crumbs clinging. Place pan(s) on a cooling rack for 5 minutes, then unmold cupcakes and cool upright. (If you want to freeze cupcakes for future use, place in zip top bags with air removed and freeze for up to 1 month. Defrost in refrigerator).
For the Frosting: While cupcakes are cooling, make the frosting.
Frost cupcakes once they are completely cooled. You can use a small offset spatula to create a casual look to apply frosting or use a pastry bag and star tip to create beautiful swirls. Frosted cupcakes are ready to serve or store in a single layer in an airtight container at room temperature and are best served within 24 hours.
Dédé's Quick Recipe Tips Video
- For a mocha version dissolve 2 teaspoons of instant espresso powder in the hot water for a subtle coffee flavor. The coffee addition makes the chocolate and cocoa taste even richer.
- Makes sure the chocolate is very finely chopped so that the boiling water can melt it with residual heat.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
6 comments for “Low FODMAP Chocolate Cupcakes with Vanilla Frosting”
2 large eggs? How is this vegan?
So sorry! We had a vegan recipe that we decided not to use…it is coming soon! That one IS a chocolate vegan cake and can be used for cupcakes, 8″, 9″ and 13 x 9″ cakes. I have corrected the text here. At least I hadn’t ticked off the vegan icon! I apologize for the confusion. We will be debuting the vegan recipe soon both here and in our upcoming Low FODMAP Baking ebook in time for holiday baking!
I’ve made these cupcakes countless times and they rock our world every single time. My family actually has no idea they’re low fodmap lol. During Covid I have occasionally subbed cake and pastry flour (Brodie’s) for my family (not me) and it also works. I have also (during covid) used only one square of chocolate and I can’t tell the difference. Really great recipe.
What a great note to receive! Baking recipes do not always allow for tweaking so it is always gratifying to see what kind of changes can be made with success. Thank you so much for letting us know – and stay safe and healthy!
These are spectacular!!! Truly my favourite recipe by far! My only note is that I have to cook these for a LOT longer than 15-20 minutes. Not quite sure why, but these are phenomenal anyway!!!!!
Hi Sadie, the most likely culprit is the weight and construction of your pan. I use heavy duty aluminum pans that conduct heat quite well. The other thing that can alter baking time is the calibration of your oven (is it really heating to the right temp?) and the temperature of ingredients. Also, believe it or not, if you use fluted paper cups and they are thick, that can change timing up, too. Glad you like them though! Maybe my comments will solve a time issue?