Gluten Free Halloween: Not So Spooky After All!

Gluten Free Chocolate Cupcakes |

Back in August, I was sooooo ahead of the game. I was planning my holidays early, like I have always said I was going to do. I had my homemade Christmas present ideas all bookmarked and ingredients ready. I even put a call out to bloggers to see if anyone wanted to do gluten-free holiday (including Halloween) guest posts. I got five responses that they would love to. (Well, it’s really four and a maybe. There’s that whole graduate school getting-in-the-way-of-my-blog thing.)

Then… life happened. After what I could have sworn was just a week or two, I sent out an email to my guest bloggers asking them to get their posts to me by the end of September. One, oh-so-politely responded back, “Well, that’s a bit soon, but I will try.” The next day I was driving in my car trying to think of the date, and I realized it was already the end of September. Oops!

So, I changed the get-it-to-me-by date, and most still opted for the holidays closer to the end of the year. But, one brave person, Gluten-Free Gigi, said she would do a Halloween post.

And, what a beautiful post it is. Decadent Chocolate Cupcakes! And, don’t you just love the pictures. It totally brings me back to my childhood and the vibrant Halloween colors.

After reading Gigi’s site, I am really excited to have her post here. She has been dealing with Fibromyalgia for quite a long time. And, going on a gluten-free diet really helped her. A very close friend of mine that I have recently gotten in contact with again after 20 years has been dealing with Fibromyalgia and a lot of other health issues. Even though she has tested negative for Celiac Disease, with her doctor’s backing, she is trying a gluten free diet. I hope she has as much success as Gigi.

Oh, and make sure you get over to Gluten-Free Gigi’s site. (Don’t you just love how easily that rolls off the tongue.) She has a ton of recipes. She has only been blogging since July, but she has so many recipes that I think she is going to have to bust out a recipe section at the top of her website to make it easier to check them out.

So, after me blabbing on and on, here is Gigi’s post on Decadent Chocolate Cupcakes. (You can make them dairy and egg free, too.) Take it away, Gigi!

Gluten free chocolate cupcake with bite |

For many, the need to adhere to a gluten-free diet feels restricting and overwhelming, and it is true that such a dramatic dietary (and lifestyle) change can pose a culinary challenge for even the most proficient cook. And there is nothing like a special occasion, or the onset of the holidays, to increase one’s awareness of any deviation from the so-called culinary “norm”.

Although the number of available gluten-free products increases daily, and while most large chain supermarkets are dedicating entire sections of their stores to gluten-free and allergy-friendly products in response to the gluten-free battle cry for the ability to shop like the rest of the populace, there are still aisles of gluten-laden breads, pies, and cakes to grab our attention.

So, can we gluten-free folks have our cupcake and eat it, too? Absolutely! And they can be just as tempting to the palate – and to the eye – as their gluten-filled counterparts. So, whether you’re treating a house full of little goblins for Halloween, or having a frightfully elegant grown-up get-together, these Decadent Gluten Free Chocolate Cupcakes with No Butter Creamy Frosting won’t make you shriek!

Gluten Free Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
  • ½ c. white rice flour
  • ¼ c. sorghum flour
  • ¼ c. potato starch
  • ⅓ c. unsweetened cocoa (I use Valrhona)
  • 1 t. baking soda
  • ⅛ t. sea salt
  • ½ c. packed brown sugar
  • 1 T. light oil (I use a very light olive oil)
  • ¼ c. plain low fat yogurt (substitute unsweetened applesauce for dairy-free)
  • 2 eggs, lightly beaten (substitute an equivalent amount of prepared egg replacer for egg-free)
  • 1 t. vanilla extract
  • ½ c. low fat buttermilk (substitute ½ T. white vinegar and enough rice or other plant milk to equal ½ cup for dairy-free)
  1. Preheat your oven to 350 and line a 12-section cupcake pan with paper liners.
  2. Combine flours and starch, cocoa, soda, salt, and sugar and whisk until blended.
  3. In a separate small mixing bowl, combine the remaining ingredients and stir to blend.
  4. Add the liquid mixture to the dry ingredients, stirring just until combined and completely moistened.
  5. Spoon batter into the prepared pan and bake for 15-17 minutes. Allow cupcakes to cool completely before frosting.

No Butter Creamy Frosting


  • 4 T. Earth Balance® buttery spread (I use soy-free)
  • 2 1/2 c. confectioner’s sugar
  • 1 t. vanilla extract
  • 2 t. lemon juice, freshly squeezed
  • 2-3 T. rice milk (or other milk of your choice)


  1. Stir all ingredients together until smooth.
  2. Thin with milk, adding 1 t. at a time until desired spreading or piping consistency is achieved.
  3. Add gluten-free allergy friendly food colorings of your choice.

gluten free chocolate cupcake sans icing |

Related Posts:

30 Responses to “Gluten Free Halloween: Not So Spooky After All!”

  1. Thank you for posting Gluten-Free Gigi!! Can’t wait to try the cupcakes!

    • Hi Diane,

      Wasn’t this a great post from Gigi. I just love the colors and, of course, the chocolate. You can just tell how moist they are from the pictures. Yum!


    • Thanks to both of you! I am so happy to be one of Tia’s guest bloggers for the holidays – what a fun experience for a newbie like me! 🙂 And the cupcakes are very moist – and this is the dairy- and egg-free version – the dairy and egg version is even more moist! This is my go-to chocolate cupcake recipe, no doubt! I hope you get a chance to try it – let me know if you do! 🙂

    • Hi Diane,

      Is that where you get your energy from? 😛

      I keep looking at the picture and want to make chocolate cake. Must turn away. Must turn away. 😛

      Tia 😛

    • Diane – thank you! They really are delish, and that frosting is the only one my 9-year-old will eat! Frosting is such a splurge, but this one is worth it to me! I hope you’ll give the recipe a try, and if you do, let me know how you like it! 🙂

  2. I am a bad blogger and foodie website writer in that respect … I am always behind on the holidays!

    Those cupcakes look unreal! Would love to learn how to pipe frosting.

    • Hi, Alisa! Thanks for your sweet comment! Piping that frosting is oh, so simple. I use a 1M Wilton tip in a pastry bag and begin by piping an outer ring around the cupcake edge. Then, pipe a ring inside the first one, ending in the center. The large decorator tip is key! Happy Halloween!

  3. Gorgeous! And thanks for reminding me…I haven’t even started working on Halloween posts yet (I really should have scheduled a early induction when Sam was born…an October 13th birthday screws up my whole Halloween schedule, LOL)!

    Did I agree to do a post? I really cannot remember anything prior to Luke’s casein intolerance and egg allergy diagnosis at the end of September! 😀


    • Thanks, Heidi. As always, you are a sweetheart! And don’t worry – with all your fabulous foodie posts, we can forgive you if you’re not posting for Halloween yet. I’m still not over the pop-tarts. 🙂

    • Glad to get you thinking about it. Autumn is flying by so fast. (You’re funny.)

      Although I do not believe you did agree to do a holiday post, it would be just peahcy keen if you did or didn’t. Depending on your schedule. You are a busy woman. And, I noticed that was about the time you got crazy busy. I was wondering how you were doing it all.

      So, just let me know if you want to.

      Tia 😛

  4. Good question. Wish I had an exact answer for you, but I will say that prior to going dairy free, I would typically add a plain low- or non-fat yogurt or sour cream to breads to give them a moistness boost, especially because I tend to cut the fat content of most of my baked goods. I find that unsweetened applesauce is also a great addition for moistness!

    • For dairy-free options, I’ve used my dairy-free custard to replace yogurt in baking (I’ve also used it mousse) with great success. It’s made with coconut milk and sweetened with honey, though it does have egg yolks. Here’s the link to it if anyone’s interested: (not trying to self-promote or toot my horn on your site by any means, Tia :P)

      • Oh, Zoe, you’re just fine. If you were one of those creepy porn people trying to self-promote, I would have an issue. But a wonderful gluten-free friend with other allergen options is always fine by me. 🙂

        Tia 😛

        • This is a nice looking custard recipe, Zoe! Thanks for adding it on – the more options everyone has to tailor recipes to their unique dietary situation, the better as far as I’m concerned! 🙂

  5. Destination Healthy Foods

    This looks like a really moist cupcake – seems that the addition of dairy foods helps to make a moist cupcake. I wonder if this would also work when making a gluten free bread?

  6. So devilish! These cupcakes are beautiful…they look moist and ridiculously chocolaty. Love Gluten Free Gigi. Love the post. Love the cupcakes. (And, the last two months have flown by!)

    • Nancy ~ you are always the best! Thanks for the kind words, and for all the inspiration that you give to all! And they are ridiculously chocolaty – that’s why I specify the Valrhona…makes a huge difference! 🙂

    • Hi Nancy,

      I know what you mean. I would eat the picture if I knew it would taste like what those cupcakes look like. 🙂

      Tia 😛

  7. Gigi, I love this! Those cupcakes look divine. We are SO on the same wavelength, because I was going to send Tia an eerily similar post and pics for this. LOL
    On that note, Tia, wondering if you are good with a Thanksgiving post instead. Or are you trying to stick with Halloween?? 😉 Thinking I can do something for that instead…

    • Hi Kim,

      A Thanksgiving post is just fine. With how not-on-top-of-it I have been lately, I am happy with anything. And, with the way my day has gone, could you make it a nice gf holiday cocktail recipe. 😉

      Tia 😛

    • Hi, Kim. That is too funny! Great cooks think alike, perhaps? 🙂 I will be on the look out for your Thanksgiving post – can’t wait!

    M,..What more can I say?? they look stunning & mighty fab too!

    • Sophie, thanks! I’m glad you had a look – they really are yum, yum, yum! 🙂 I could really go for one of these right now! And that may not be so sensible considering it’s early a.m. and I just finished breakfast! 😛

    • Hi Sophie,

      Didn’t Gigi do a great job? I want one.

      BTW, I love waking up in the morning and seeing that you commented from so far away. I love the internet. 🙂

      Tia 😛