Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

Deep in my mom’s kitchen cabinets, you’ll still find my Nana Jennie’s treasured fudge cake pan. It’s one of the few remaining items my mom has left from her beloved grandmother. I can relate.

In fact, I know exactly why she holds on tight to this pan: Nana Jennie was the sweetest—and strongest—woman I ever met. It just so happens Nana Jennie also made the meanest fudge cake with fudge frosting. Her cake was no joke—and I doubt the pan had much to do with it.

Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

This recipe is inspired by Nana Jennie. After all, I didn’t have access to the pan, which comfortably lives in Florida (I’m in Brooklyn), but the intention is all hers.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,


Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

Yield: 12


For the cupcakes:

½ cup plus 2 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour

1 cup sugar

¾ teaspoon baking powder

¼ teaspoon salt

1½ cups mini chocolate chips

¼ cup cocoa powder

1/3 cup canola oil

3 large eggs, at room temperature

For the frosting:

8 ounces (about 1 1/3 cups) mini chocolate chips

4 tablespoons unsalted butter

1 cup heavy cream

2 cups confectioners’ sugar, sifted


  1. Make the cupcakes: In a small bowl, whisk together the flour, sugar, baking powder, salt and ½ cup chocolate chips.
  2. Preheat the oven to 350° and line a 12-cup muffin pan with liners. In a medium heatproof bowl and using a microwave, melt together the cocoa powder, oil, remaining 1 cup chocolate chips and 3 tablespoons water on medium power until almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
  3. Whisk in the eggs and the flour mixture until the batter is smooth and shiny. Transfer to the muffin cups and bake until set, about 25 minutes.
  4. Make the frosting: Meanwhile, place the chocolate chips, butter and heavy cream in a large heatproof bowl. Set over a saucepan of barely simmering water and whisk until melted and smooth. Stir until smooth and let cool for about 8 minutes. Add the confectioners’ sugar and using an electric hand mixer, beat on high speed until smooth and creamy, 3 to 5 minutes. Refrigerate for about 10 minutes, then pipe or spread frosting over the cupcakes.


  1. Anonymous on April 18, 2013 at 12:44 pm

    Hi Silvana, Just wanted to let you know I made this cake recipe and it is delicious. I also took you suggestion and made cupcakes and since I doubled the recipe it made just 24 cupcakes. Thanks again.

    • Silvana Nardone on April 18, 2013 at 12:55 pm

      Hi Renita, great to hear! Thanks so much for letting me know! Talk soon, Silvana

  2. Emily on April 18, 2013 at 2:52 pm

    omg…these look divine! i can’t wait to make these 🙂

  3. Mickey on April 19, 2013 at 8:29 am

    What can I use in place of heavy cream for the frosting recipe?

  4. Jami Nato on April 20, 2013 at 3:46 pm

    these. are. nuts! seriously amazing. i made your pineapple carrot muffins this morning and i truly think they taste better than regular muffins. so crazy.
    and also i just emailed you. 🙂

    • Silvana Nardone on April 25, 2013 at 7:19 am

      Thanks, Jami!!! So happy to hear!

  5. Milly on April 24, 2013 at 10:37 am

    Since my two years old son must eat gluten-free foods, your gluten-free recipes are valuable to me. Thank you Silvana for this wonderful recipe!!!

    • Silvana Nardone on April 25, 2013 at 7:27 am

      Hi Milly, thank YOU for your sweet comment! I’m so happy to hear from you. Talk soon, Silvana

  6. Jenee on May 10, 2013 at 8:42 pm

    I made these for a potluck I went to recently, knowing my chances at eating anything there would be slim. Well, unfortunately, I ended up with only one of these bad boys, they were a hit! And everyone was shocked when I told them they were gluten- and lactose-free (I used lactose-free chocolate chips and a marshmallow frosting)! THANK YOU!!!!

    • Silvana Nardone on May 28, 2013 at 12:14 pm

      Hi Jenee, this made me smile from ear to ear! 🙂 Love the idea of marshmallow frosting—yum!

  7. Denise on May 16, 2013 at 6:03 pm

    So, looking forward to trying this recipe tonight. Especially your frosting. I’ve never used heavy cream in my frosting. I have a blog and if my kid and I like it (I’m sure we will), may we share it on our blog linking it back to you? And our FB page?

    • Silvana Nardone on May 28, 2013 at 12:09 pm

      Hi Denise, this all sounds great! Hope the recipe was a success with your family! Talk soon, Silvana

  8. Anonymous on May 22, 2013 at 7:31 pm

    baked these yesterday and it turned out amazing! Recipe is a keeper!! thank you so much :*

    • Silvana Nardone on May 28, 2013 at 12:05 pm

      So happy to hear! Talk soon, Silvana

  9. Anonymous on June 5, 2013 at 7:21 pm

    Hi Silvana! I have been looking everywhere for your brownie recipe that is in your cookbook. I gave my copy of the cookbook to a friend, and thought I had copied the recipe. Is it here somewhere on your website? If not, and I need to just get my cookbook back, I understand! 🙂 It is the BEST recipe for brownies I have found. Thanks!

  10. Anonymous on August 5, 2014 at 1:23 pm


    Could this batter be used as a round cake instead? I’m considering using it as a smash cake for my daughter’s second birthday.

  11. Casie Vincent on September 26, 2014 at 12:27 am

    Hi, I have a gluten free flour blend that I made up (I haven’t used it yet) and I was wondering if you could critique it before I begin baking. I believe it is kind of a combination between your all purpose and pancake gluten free flours, but not too sure. Here it is: 1 1/2c. White Rice Flour, 1 1/2c. Tapioca Flour, 3/4 c. Brown Rice Flour, 3/4c. Millet Flour, 3/4c. Potato Starch, 1 1/2tsp. Salt, and 1 TBS. Xantham Gum. Do you think this might stand a chance at producing a decent cookie, pancake, or muffin or did I totally ruin it. My reasoning is that I’m trying to get in more whole grains. Thank you in advance! 🙂