Single Serving Chocolate Cupcake Recipe

by Maggie on July 2, 2013

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Single Serving Chocolate Cupcake

Why oh why would someone want a single serving cupcake recipe?

I can think of a few reasons:

1.  When you get that sudden urge for chocolate.
2. When you get that sudden urge for something sweet.
3.  When you totally forgot that your son has a birthday party in two hours and you need to send a cupcake!
4. Single mug microwavable recipes seem to be all the rage these days and I you don’t have a microwave!
5. Um, because!

I owe this recipe to my sweet little Liv.  I had the pleasure of going into her classroom on her last day of Junior Kindergarten. My Mom and I baked gluten-free goodies with her cute little classmates!  It was total chaotic FUN (thank you Mrs. McR for letting me do it)!

Single Serving Chocolate Cupcake 3

This Single Serving Chocolate Cupcake recipe was the perfect recipe to bake with Liv’s classmates – each student was able to make their own cupcake (we called them chocolate muffins).

They loved it!  Can you believe, that for some of these little cuties, it was their first time baking?  My babes have been baking with me since they could sit up!

What I like about single serving recipes is the fact that you bake only one!  No room for, “Oh, another one won’t hurt.”  It’s good for those of us who tend to overeat freshly baked goodies.  Ahem.  Now we can get our sugar fix and not overeat.

Single Serving Chocolate Cupcake 2

Chocolate Cupcakes – Single Serving


  • 2 tablespoons teff flour
  • ½ tablespoon tapioca flour
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 1 tablespoon plus 1 teaspoon cocoa powder
  • pinch of baking soda
  • pinch of baking powder
  • pinch of sea salt
  • 2 tablespoons plus 1 teaspoon warm water
  • 1 tablespoon liquefied coconut oil
  • 1-2 drops of vanilla
  • 10-15 chocolate chips


  1. Preheat oven to 350 degrees and line a muffin pan with a single cupcake paper.
  2. Combine all ingredients, except chocolate chips, in a small bowl.
  3. Scoop into prepared muffin pan.
  4. Sprinkle with chocolate chips.
  5. Bake at 350 degrees for 20-22 minutes.
  6. Remove from oven and let cool for five minutes in pan.
  7. Move to a wire rack to cool completely.

Yield: One muffin

Schools are a great spot to start educating kids about food choices.  Check out Rich Roll’s
podcast with the Principal and Teacher at a school outside of Manhattan – they’ve created and instituted a vegetarian lunch program.  Kids are making healthy choices, growing their own food, and learning how to cook and bake.  Isn’t that amazing?

It might be too hot for some of you to turn on your oven for one single cupcake.  If you do have a microwave (and want to experiment a little), please let us know how long it took for this to bake.  If it is too hot, and you don’t have a microwave, tuck this recipe away for emergency purposes!



Want more cupcake recipes?  Check out Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour!