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!

{ 39 comments… read them below or add one }

Angela July 2, 2013 at 9:31 pm

Hi Maggie,
Here’s a crazy question – since we’re talking about baking with kids, what are the chances this single serving recipe would work in an easy bake oven?? Crazy thought, right? I’d love to let her make something in there that’s not full of chemicals!


Maggie July 3, 2013 at 6:42 am

Hey Angela – I don’t know much about Easy Bake Ovens (other than the fact that I always wanted one and never got one…waaaahh). I would totally try it though. Maybe make two bowls – you could do one and she could do one. That way there’s still a treat to eat if it doesn’t work out 🙂
Please let me know if you do try it, that might be a good enough reason to buy an Easy Bake Oven!


KM July 3, 2013 at 6:38 am

Thank you for coming! They were delicious and so much fun to make!!


Maggie July 3, 2013 at 6:49 pm

Thanks KM 🙂 I hope the cottage is treating all of you well.


christine July 3, 2013 at 10:10 am

love the idea of a single portion – but would you really heat up your regular oven for just one cupcake? or would you fill it with other stuff so that you were getting your money’s worth out of the fuel, and being kind to the planet? In Yorkshire, where I was born, we have a reputation for being careful with money – so I could never, ever switch on the oven for one single, solitary anything, no matter how much I needed a choccy fix:) I’d use the microwave though:) 🙂 🙂


Maggie July 3, 2013 at 6:56 pm

Hi Christine – I would heat up my oven for just one cupcake. Obviously I wouldn’t do it regularly, but if my son or daughter needed a cupcake for a party, then I definitely would. I’m not much of a cupcake eater myself, I get my chocolate fix from Fair Trade Chocolate 🙂
I do my best to avoid energy waste, however, I choose not subject my family to the dangers of a microwave.
Let us know if you try this recipe in your microwave!
Have a great night,


Hallie @ Daily Bites July 3, 2013 at 11:39 am

Love love love this! I don’t have a microwave either. This is a great alternative. 🙂


Maggie July 3, 2013 at 6:56 pm

Thanks Hallie! It was a fun recipe to create.


Marty July 3, 2013 at 12:21 pm

Thank you! Finally a vegan alternative to the cupcake in a mug!


Maggie July 3, 2013 at 6:57 pm

You’re welcome Marty 🙂
Have a great night,


Melissa July 3, 2013 at 2:49 pm

You are a microwaveless girl after my own heart. I don’t have a microwave either! I also don’t make cupcakes because I’ll eat more than I should. Having said that, I love the idea of making one measly cupcake with just a pinch (big pinch) of sugar. When you break it down like you’ve done here, it gives you a sense of what you’re actually eating. I love this! And teff makes for a healthier version. Thank you. This is spectacular!


Maggie July 3, 2013 at 6:59 pm

Ahh, thanks for the great comment Melissa. I know we’re long lost soul sisters 🙂


Doris Kinney July 4, 2013 at 8:49 am

For those of you who own a toaster oven this would work out great for one cupcake. I own a microwave but don’t have toaster oven. Way too hot to put oven on for 1 cupcake but if I am baking bread might consider sneaking this in beside it while bread bakes lol.


Maggie July 4, 2013 at 2:40 pm

Thanks Doris! That’s a fabulous idea. I don’t have a toaster oven either (I need more kitchen space!!).
Thanks for sharing,


Carol July 5, 2013 at 8:16 am

Love this!!! How fun to do with the kiddos.


Maggie July 7, 2013 at 12:32 pm

Thanks Carol! Perfect for your G-Kids!


Alisa July 5, 2013 at 11:30 am

These are so adorable! And the kids can spell their initials on top with chocolate chips 🙂

I need to bake more single serve style – the just one more gets me!


Maggie July 7, 2013 at 12:33 pm

That is a GREAT idea Alisa, I wish I’d thought of that 🙂


Kim-Cook It Allergy Free July 8, 2013 at 10:25 pm

I am TOTALLY making this for the party Conner is going to tomorrow night…you are absolutely BRILLIANT and such a fun Mom!! It is hard to believe when we hear about kids that have never helped out in the kitchen before…mine, of course, are like yours and have been in there with me since they were knee high to a grasshopper… I bet you made those sweet kiddos day!


Maggie July 9, 2013 at 7:54 pm

Awesome! Thanks Kim, I hope the cupcake was yummy for Conner. I love baking with my kiddos. Callum is much less interested in it these days, but I can still get Livvie up on that chair, thank goodness.


bob July 10, 2013 at 4:52 am

What a great recipe, Maggie! I was thinking only this morning about what I want to make to try out my new teff flour, and then I found this recipe tonight. I made two cupcakes for dessert, adjusting the recipe to suit my needs (using sweet rice flour for the starch, sunflower seed butter and stevia for the sugar, carob for the cocoa, and vanilla powder for the drops). I also microwaved them, but won’t post the time, as I haven’t quite gotten it right, and it would be different for the normal recipe anyway!
Thanks for a nice ‘chocolate-fix’ dessert, which I enjoyed with a small dollop of coconut cream =)


Maggie July 11, 2013 at 7:42 pm

Hi Bob – Thanks for the note 🙂 I’m so glad to hear it worked out well for you, and I love the changes you made to the recipe! I’m glad you found some inspiration.
Have a great weekend,


The Healthy Apple July 16, 2013 at 8:03 pm

OMG these look amazing Maggie! Such a fun summer treat for the kids and (us too)!
I miss you; we need a Skype date soon. Hope you are having a great summer.
Love you!!!!


Maggie July 17, 2013 at 6:57 pm

Thanks Amie 🙂 Let’s do a skype soon. I’m good most evenings! xo


Gwen August 24, 2013 at 12:35 pm

This looks so yumm! I can see myself adding some cayenne to this recipe, as I love the sweet/heat combo with chocolate =D Love the single serving recipes! I have been wanting to experiment with other flours like teff, so what a great recipe to use for an intro.


Maggie August 26, 2013 at 2:29 pm

That’s a great idea Gwen! I’ve never tried the spicy chocolate thing, but it would be perfect for this single serving recipe! And teff is one of my favr flours, especially paired with chocolate! Enjoy!


Samantha September 30, 2013 at 8:56 pm

I’m hosting a birthday party for my son and one of the kiddos coming has a dairy allergy, so I’d like to make one of these for her. If I don’t have the teff or tapioca flour, could I just substitute the same amount of all-purpose flour? I’d hate to give her a bland cupcake! Thanks!


Maggie October 1, 2013 at 6:45 pm

Hi Samantha – Do you mean ap gluten-free flour or all-purpose gluten-FULL flour? I think it would work just fine with gf all purpose, just make sure there’s no xanthan gums in the mix. With gluten-full flour? I’m not sure. I suppose it would and it’s such a small serving that it’s worth testing.
Good luck!


Monica November 10, 2013 at 7:19 pm

Thank you for this recipe! I have a son who is allergic to dairy and wheat. We have tried many allergy friendly products but he will usually take one bite and not like it. However, we made the cupcake this afternoon and he ate the WHOLE thing. I am so happy that I now have something I can send him with to school whenever their a birthday or celebration.

BTW, I, too, would turn the oven on for just ONE cupcake. Totally worth it!


Maggie November 12, 2013 at 11:09 am

Thank you so much Monica. I’m so happy to hear this! Hooray! Yeah, when you have kids with special dietary needs, turning the oven on for one cupcake is so worth it!
Have a great day Monica,


Monica November 10, 2013 at 7:21 pm

“there is” argh!


Heather February 15, 2014 at 11:18 am

I want to make one of these for my son to take to a b-day party Monday! How do you liquefy coconut oil? Thanks! 🙂


Maggie February 15, 2014 at 2:56 pm

Hi Heather – I liquify mine by putting it in an oven safe container (glass storage) and let it sit in there while I preheat the oven. You could also microwave it if you have one. It doesn’t take long! Does that help? Have fun baking the recipe! I’m so glad to hear you’re making use of this recipe.


Meghan April 12, 2014 at 9:38 pm

Oh my goodness, thank you! This has saved me for a birthday party for tomorrow where my kiddos will not be able to eat the food! Can’t wait to try it. Love teff flour!


Maggie April 14, 2014 at 9:25 am

Hi Meghan – That’s exactly why I created this recipe 🙂 I know how it is! I hope it turned out great for you guys.


Elizabeth May 18, 2014 at 3:20 am

a wonderful recipe the outcome was sweet


Maggie May 20, 2014 at 9:24 am

That’s great news Elizabeth, thanks for letting us know!


Lily June 16, 2014 at 11:25 pm

Hi Maggie, thank you so much. I was trying to find something like this because my little cousin is allergic to dairy, eggs, nuts and for my birthday party I wanted to make something that he could eat.


Maggie June 17, 2014 at 3:09 pm

Yay Lily! That’s great, I hope he loves his cupcake!


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