One of our chocolate-y contributions to the Lyle Chocolate Festival this year was a heavenly cream cheese filled chocolate cupcake confection. I couldn’t resist experimenting with this recipe that an old friend had given me years ago. She had grown up with her mother making this homemade, Ding-Dong-like bite of deliciousness and it tasted just as good gluten free as I remember. Enjoy!

Gluten Free Chocolate Cream Cheese Cupcakes

A heavenly cream cheese filled chocolate cupcake confection.

  • 1 package of 8 oz. cream cheese; softened
  • 1 egg
  • 1/4 cup of sugar
  • 1 6 oz. package mini chocolate chips
  • 1 1/2 cups gluten free flour mix
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tbs distilled white vinegar
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees.
  2. Line baking tray with cupcake papers.
  3. Prepare cream cheese filling; beat together first 4 ingredients; set aside.
  4. Sift together flour, sugar, cocoa powder, baking soda and salt into a large bowl.
  5. Combine water, oil, vinegar and vanilla in a small bowl.
  6. Stir into flour mixture until blended.
  7. Half fill each lined muffin pan cup with batter.
  8. Place spoonful of cream cheese filling into the center of each cup.
  9. Bake for 25 to 30 minutes until wooden toothpick into chocolate part comes out clean.
  10. Remove pans from oven.
  11. Let cakes cool in pan for 5 to 10 minutes.
  12. Remove to wire rack.