Low FODMAP Chocolate Brownie Cupcakes with Vanilla Icing

Ingredients

MAKE GLUTEN FREE

Makes 12 servings

Chocolate Brownie Cupcakes

125   dairy free spread (olive oil spread or butter)*
100   dark chocolate*
2   large egg
62.5   low FODMAP milk
1   vanilla extract
140   gluten free all purpose flour*
3   cocoa powder
150   brown sugar
0.75   baking powder
0.25   baking soda
0.5   salt

Vanilla Butter Icing

100   dairy free spread (olive oil spread or butter)*
195   confectioners sugar (powdered sugar)*
0.5   vanilla extract
2   red food colouring
1   edible cake decoration pearls (GF if needed)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • standard muffin tray (12 portion)
  • cupcake liners
  • wire cooling rack

Low FODMAP Chocolate Brownie Cupcakes with Vanilla Icing

Last updated Apr 8th, 2019

PREP IN 1 hour
COOKS IN 20 MIN
SERVES 12

BY Alana Scott
DIETITIAN REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Dessert, Snacks, Vegetarian Options

It’s almost Valentine’s Day! These low FODMAP chocolate brownie cupcakes are the perfect treat to share with your loved one. They are moist and chocolaty and pair beautifully with the simple vanilla butter icing (I make mine with dairy free spread). Just remember that these are a treat food, so make sure you only have one cupcake at a time.

  • Gluten Free Option
  • Low FODMAP
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

SERVES 12

Chocolate Brownie Cupcakes

125   dairy free spread (olive oil spread or butter)*
100   dark chocolate*
2   large egg
62.5   low FODMAP milk
1   vanilla extract
140   gluten free all purpose flour*
3   cocoa powder
150   brown sugar
0.75   baking powder
0.25   baking soda
0.5   salt

Vanilla Butter Icing

100   dairy free spread (olive oil spread or butter)*
195   confectioners sugar (powdered sugar)*
0.5   vanilla extract
2   red food colouring
1   edible cake decoration pearls (GF if needed)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • standard muffin tray (12 portion)
  • cupcake liners
  • wire cooling rack

Nutrition per serve

    | |
Calories 365
Fat 19.9g
Saturates 4.7g
Protein 3.2g
Carbs 43.9g
Sugars 30.8g
Fibre 1.7g
Salt 0.3g
Iron 1.8mg
Calcium 60.6mg
Calories 363
Fat 19.9g
Saturates 4.7g
Protein 3.2g
Carbs 43.5g
Sugars 30.6g
Fibre 1.7g
Salt 0.3g
Iron 1.8mg
Calcium 64mg
Calories 365
Fat 19.9g
Saturates 4.7g
Protein 3.2g
Carbs 43.9g
Sugars 30.8g
Fibre 1.7g
Salt 0.3g
Iron 1.8mg
Calcium 60.6mg
    | | |
  1. Preheat the oven to 170ºC (340ºF) bake function. Line a standard muffin tray with cupcake liners.
  2. Roughly chop the dark chocolate. Place the dairy free spread (olive oil spread, or butter) and dark chocolate into a microwave proof bowl. Cook in the microwave on high for 15 seconds and then stir. Repeat the process until the chocolate is melted.
  3. In a medium sized mixing bowl, place the eggs, soy protein milk (lactose free milk or milk alternative), and vanilla essence. Whisk until smooth. Then add the melted chocolate and butter mixture and whisk through.
  4. In a large bowl mix together the gluten free plain flour, cocoa powder, brown sugar, salt, baking powder and baking soda.
  5. Mix the wet and dry mixtures together until smooth.  Then spoon into the cupcake liners.
  6. Bake in the oven for 15 minutes and then check with a baking skewer. The tops should be starting to crack slightly and the skewer should come out relatively clean (no large chunks of wet mixture). If the cupcakes are not cooked place them back into the oven for a couple more minutes.
  7. Remove from the oven once cooked. Leave in the muffin tray for five minutes before transferring to a wire cooling rack. Allow to cool before icing.
  8. Once the cup cakes are cool, make the vanilla butter icing. Soften the dairy free spread (olive oil spread or butter) slightly but do not melt it. In a large bowl mix the dairy free spread, icing sugar, vanilla essence, and one or two drops of red food colouring. Mix together until smooth. If your icing is too dry and won’t mix into a smooth creamy icing, then add ½ a teaspoon of warm water and continue mixing (I didn’t need to do this). Then pipe the icing onto the cupcakes. Sprinkle with edible decorations.
  9. Enjoy! Remember to only have one cupcake per serve.

Buying Tips

Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Gluten Free Tips

Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Kate Watson (RD)

Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More