These gluten-free chocolate chip cupcakes are a delicious, approachable treat that balances indulgence with thoughtful ingredients. Using gluten-free flour and psyllium husk creates a tender, well-structured base, while coconut sugar and cocoa provide natural sweetness and rich chocolate flavor.

A simple cream cheese topping adds a creamy, slightly tangy contrast, and chocolate chips on top bring extra texture and indulgence. Quick to prepare and baked to perfection, these cupcakes are perfect for snack time, dessert, or a healthier twist on a classic favorite.

Ingredients

Batter

• 1 1/2 cups gluten-free all purpose flour
• 1 tsp psyllium husk
• 1 cup coconut sugar
• 1/4 cup cocoa
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup milk
• 1 tsp vanilla
• 1 tsp apple cider vinegar
• 1/3 cup butter

Topping

• 8 oz cream cheese
• 1 egg
• 1/4 cup coconut sugar
• As many chocolate chips as you want!

Instructions

1. Mix all of the batter ingredients together, and fill cupcake holders halfway with the batter.
2. For the topping, mix the cream cheese, egg and sugar together. Add a spoonful of topping to each cupcake.
3. Sprinkle chocolate chips on top.
4. Bake for 15 minutes at 350.