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

Teresa Langen
A heavenly cream cheese filled chocolate cupcake confection.
4 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins


  • 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


  • Preheat oven to 350 degrees.
  • Line baking tray with cupcake papers.
  • Prepare cream cheese filling; beat together first 4 ingredients; set aside.
  • Sift together flour, sugar, cocoa powder, baking soda and salt into a large bowl.
  • Combine water, oil, vinegar and vanilla in a small bowl.
  • Stir into flour mixture until blended.
  • Half fill each lined muffin pan cup with batter.
  • Place spoonful of cream cheese filling into the center of each cup.
  • Bake for 25 to 30 minutes until wooden toothpick into chocolate part comes out clean.
  • Remove pans from oven.
  • Let cakes cool in pan for 5 to 10 minutes.
  • Remove to wire rack.