It Is All About the Food – Recipe: Gluten-Free Chocolate Cupcakes

For us, some holidays, like Labor Day, are not always celebrated in the traditional way.  We did not go to a picnic or spend the day outside.

We actually spent the day in our pajamas, playing games, eating, and watching cartoons.

Because…it is always about the food and the fun.

Big holidays or small celebration, the food is always the star of the show.  I often start planning menus for holidays and events early so that I can make sure that everything is just right.

Because it is not always about the big things.  It is about the little things that add up to something grand. And, food can always be made into something amazing because it brings families together to talk, bond, and enjoy the magic of the moment.

I want the littles to always look back with fondness on the crazy things that I did, big and small, to make, to create, family memories with something as simple as food.

I have actually posted these cupcakes before.  But, when I was planning our Labor Day menu, I knew that I wanted to try these, with a twist – a red, white, and blue twist.  I thought that it was the perfect celebratory colors to use.  And, my family thought that it was just awesome, which scored me all kinds of wife and mommy points.

Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes


1/2 cup sorghum flour

1/2 cup tapioca flour

1/2 cup brown rice flour

1 cup cocoa (I used Nestle Toll House 100% cocoa powder. From what I could research, it does not contain dairy.)

1/2 tsp baking soda

2 1/2 teaspoons baking powder

1/2 cup coconut oil

1/4 cup canola oil

3/4 cup brown sugar

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla

1 1/2 cups dairy-free buttermilk (I made mine by mixing 1 tablespoon of vinegar with 1 1/2 cups soy milk. Let it sit for about 5 minutes, and it will turn into dairy-free buttermilk.)


  1. Preheat the oven to 350 degrees.
  2. Place cupcake liners into cupcake pan.
  3. Sift the three flours together.
  4. Add cocoa, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the shortening until creamy.
  5. Slowly add the brown sugar and the granulated sugar; whip until fluffy.
  6. Add the eggs and the egg yolks one at a time.
  7. Add the vanilla.
  8. Turn the mixer to low and alternately add the flour mixture and the buttermilk.
  9. With an ice cream scoop, scoop one scoopful into each cupcake liner.
  10. Bake for 16 minutes.

Adapted from Gluten Free Mommy’s Gluten Free Chocolate Cake

Dairy-Free Frosting

Dairy-Free Frosting

This frosted about 18 of the cupcakes, and I frosted them quite generously


1/2 cup Spectrum Natural’s organic butter flavored shortening

1 tsp vanilla

1 pound powdered sugar


  1. Beat together the shortening and vanilla until smooth.
  2. Slowly add the powdered sugar, and continue to mix until creamy.

Happy Labor Day!  I hope that everyone has a good, safe night.

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