Gingerbread Gluten Free Fudge Puddles

December 18, 2020
At a Glance


All the warm spices and a touch of molasses make these gingerbread gluten free fudge puddles a fun twist on a classic cookie cup.


Prep / Cook Time

20 minutes / 12 minutes


 5/5 (3 votes)
Gingerbread Gluten Free Fudge Puddles

These gingerbread gluten free fudge puddles are lightly spiced miniature gingerbread cookie cups with a simple fudge filling. Sink your teeth into the best flavors of the season!

3 Gingerbread fudge puddles on a small white plate one with a piece missing

A new favorite

Fudge puddles are the sort of cookie that looks much more fussy to make than it actually is. I’m willing to put in some effort for an interesting cookie plate, and these aren’t as easy as drop cookies, but they’re still simpler than they look.

The cookie part is often made with a peanut butter flavor, but I went in a different direction. These are gingerbread gluten free fudge puddles, and they fit right in with all the gingerbread men, cakes, and houses that we already have in our recipe archive.

Raw gingerbread cup dough with holes in center in mini muffin tin

How to make a cookie cup

I’ve shared many recipes for cookie cups over the years, and I especially appreciate the ones made in a miniature muffin tin. Small is adorable, and it’s also less of a commitment for the eater.

Some methods are better than others, and I’ve found (through lots of failure) the easiest and most successful method. First, roll the portions of dough into a ball and place them in a greased miniature muffin tin.

Press a hole in the center of the ball of dough, pressing it up against the sides of the well. Bake for ¾ of the total baking time (here, 9 minutes) and remove the pan from the oven.

How to recreate the center hole

The holes you created will have swollen nearly shut, leaving a dimpled piece of risen cookie dough. Working quickly, press the underside of the bowl of a teaspoon into the center of each well to recreate the hole.

Instead of a teaspoon, you can use the bowl of a small ice cream scoop, if you have one. A small pestle from a mortar and pestle would also work.

Be sure to press down enough to create a significant hole, but don’t press all the way to the bottom of the muffin tin well. You could create a hole in the finished cookie cup.

Even though the hole closes up quite a bit in the first bit in the oven, creating it in the raw dough prevents the cookie cup from cracking on the edges when the hole is recreated. Baking for another few minutes afterward sets the hole properly.

Hand pressing the bowl of a teaspoon into a cookie in a mini muffin tin

The fudge filling

Since these are fudge puddles, I like to make an actual fudge filling to place inside each miniature cookie cup. I’ve included a recipe for the simplest fudge, made with only a few ingredients and without any sweetened condensed milk.

All you do is heat butter, chopped chocolate, and cream, stirring frequently until everything is melted and smooth. Remove the pan from the heat, add vanilla and confectioners’ sugar, and stir.

If you don’t sift the confectioners’ sugar, you will most likely see lumps in your fudge. To reduce or eliminate those lumps, you can beat the fudge filling with a hand mixer until it becomes smooth.

Be sure to pour the fudge while it’s still warm, or it will be difficult to pour. If it cools too much, try scooping it into small portions using a small ice cream scooper or melon ball.

If you’d prefer to make a similar fudge-like filling, simply make a chocolate ganache by pouring heated cream over chopped chocolate. The darker filling you see in some cups in the photos is chocolate ganache.

If you look closely, you’ll even see one or two cups with an unwrapped Hershey’s milk chocolate kiss in the center. It wasn’t my favorite filling, though, but it was fast!

Fudge puddles on a round marble platter

Ingredients and substitutions


If you can’t have dairy, be sure any chocolate you use is dairy-free. I really like Hu Kitchen brand chocolate, which is gluten free and dairy free.

In place of the butter in the cookie cups and in the fudge filling, I recommend trying vegan butter. Miyoko’s Kitchen brand and Melt brand are my favorites.

In place of the heavy whipping cream in the fudge filling, try using canned coconut cream (full fat). Otherwise, you can try using 2 tablespoons (28 g) more vegan butter, but reduce the confectioners’ sugar by a couple tablespoons.


Since there’s only one egg in this recipe, I think you should be able to replace it with a “chia egg.” Place 1 tablespoon ground white chia seeds and 1 tablespoon lukewarm water in a small bowl, mix, and allow to gel.


If you can’t have corn, be sure that your confectioners’ sugar is made without cornstarch. Most organic confectioners’ sugar is made with tapioca starch rather than cornstarch, but read labels carefully.


There is only 1 tablespoon of molasses in these cookie cups, but it provides a ton of gingerbread-like flavor. You could try using honey in its place, but you’ll lose that flavor.

If you’re in a country like the U.K. in which molasses doesn’t seem to be very available, I understand that dark treacle has a similar flavor. Whatever you do, don’t use blackstrap molasses, which has an overpowering and rather bitter flavor.

Fudge puddles on marble platter with one missing a fake bite

Gingerbread fudge puddle cookies on a round marble platter with writing that says GF Gingerbread Fudge Puddle Cookies

Like this recipe?

Prep time: Cook time: Yield: 24 cookies


For the gingerbread cookie cups
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter; you must use one of my recommended blends)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon kosher salt

1/2 cup (58 g) confectioners’ sugar

1/2 cup (109 g) packed light brown sugar

9 tablespoons (126 g) unsalted butter, at room temperature

1 tablespoon (21 g) molasses

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

For the fudge filling (See Recipe Notes)
4 tablespoons (56 g) unsalted butter

4 ounces dark chocolate, chopped

1/4 cup (2 fluid ounces) heavy whipping cream

Dash of salt

1 teaspoon pure vanilla extract

1 1/4 cups (144 g) confectioners’ sugar, sifted


  • First, make the cookie cups. Preheat your oven to 350°F. Grease well a 24-cup miniature muffin tin and set it aside.

  • In a large bowl, place the flour blend, xanthan gum, baking soda, cinnamon, ginger, salt, and confectioners’ sugar, and whisk to combine well. Add the brown sugar, and mix to combine, breaking up any lumps. Create a well in the center of the dry ingredients and add the butter, molasses, egg, and vanilla, and mix to combine well. The dough should come together and will be soft.

  • Roll the dough into balls about 3/4-inch in diameter, and place in the greased wells. Using the tip of your pointer finger, make a hole in the center, and press the cookie dough against the side of the muffin well.

  • Place in the center of the preheated oven and bake for 9 minutes. Remove the pan from the oven and, working quickly, place the bowl of a teaspoon into the center of each well and press down to create a well that’s as deep as the bowl of the spoon.

  • Return the tin to the oven and continue to bake for another 3 minutes, or until the cookie dough seems set and doesn’t glisten (about 3 minutes more). Remove from the oven and allow the cookie cups to cool for at least 10 minutes in the pan before transferring to a wire rack to cool completely.

  • Once the cups are nearly cool, make the fudge filling. Place the butter, chopped chocolate, cream, and salt in a small, heavy-bottom saucepan and melt over medium-low heat, stirring occasionally until melted and smooth.

  • Remove the pan from the heat and add the vanilla, and then the confectioners’ sugar, and whisk to combine. If the confectioners’ sugar has clumped at all, you can use a hand mixer to whip the fudge until smooth.

  • Fill the cooled cookie cups to the top immediately with the fudge filling, trying not to overfill them. Allow the filling to set at room temperature before serving.


Comments are closed.

  • Jeff
    January 4, 2021 at 5:02 PM

    We love your recipes, its great to be able to make such a wide range of GF goodies :)

    A minor oversight in this one, the instructions don’t indicate when to add the molasses. I assume it goes with the butter, egg and vanilla.

    A source of confusion is that the chocolate chips are specified in ounces. Is this a baking thing – Chocolate is always measured in ounces?. Since its chocolate I’d guess that’s a weight but other weights are in grams. Maybe its liquid ounces but then I’d expect it to say 3/4 of a cup. This also happens with the fluff measurement in your gluten-free-fluffernutter-sugar-cookies. Maybe special ingredients are all measured in mystery ounces? :)

    • Nicole Hunn
      January 4, 2021 at 5:07 PM

      Thanks for pointing that error out, Jeff. It’s fixed now. Since I don’t have an editor, there are bound to be minor errors like that.
      Grams and ounces both measure weight. It’s merely a conversion. 1 ounce = 28 grams. Larger amounts tend to be measured in ounces, for the sake of simplicity, as are ingredients that are typically measured in ounces on the packaging. Fluid ounces are a volume measurement, and I never use it unless the measurement is for a liquid. The only substance for which 1 ounce (by weight) is equivalent to 1 fluid ounce (volume) is water.

  • Ceci
    December 28, 2020 at 5:16 PM

    Hi, these look great and I’m excited to make them! Just wanted to clarify – in the description above the recipe, it sounds like this is meant for a mini muffin tin, but the recipe doesn’t expressly state to use a mini pan. Should I use a mini or standard muffin tin? Thanks!

    • Nicole Hunn
      December 29, 2020 at 9:30 AM

      It specifies a 24-cup muffin tin, Ceci. I’ve never seen one of those that isn’t mini!

  • Rhodamane
    December 20, 2020 at 10:16 PM

    Made these today and absolutely fabulous. Reviewed directions, weighed ingredient’s (and I live at 6600 plus feet elevation, but made no adjustments since it was my first try) and followed recipe to the letter. I used a Zeroll size 100 scoop (.32 oz) and it was the perfect size for mini cupcake pans. Turned out great! My only comment is that I got 48 cookies instead of 24, my bonus! Maybe just a misprint that the recipe is supposed to be for 24. Will be making more of these gems, thanks Nicole!

    • Nicole Hunn
      December 21, 2020 at 8:35 AM

      There’s no misprint, Rhodamane. It sounds like you’re using a very, very small miniature muffin tin. There is no true standard for muffin tin sizes, and that’s especially true with miniature muffin tins. Glad you enjoyed the cookies.

  • Fiona
    December 20, 2020 at 9:48 PM

    Made these today and they are definitely going to be a regular around here!!

  • Christine King-Raggio
    December 20, 2020 at 7:51 PM

    These look great, can’t wait to try them!

    • Nicole Hunn
      December 20, 2020 at 8:04 PM

      A new favorite for sure, Christine. I hope you love them.

  • karen jones
    December 20, 2020 at 4:01 PM

    merry christmas, nicole!

    • Nicole Hunn
      December 20, 2020 at 4:50 PM

      And the same to you, Karen!! ?

  • Marina
    December 20, 2020 at 2:08 PM

    Hi Nicole, can you buy better batter flour in the grocery stores? I have Robin Hood and find it gritty here in Canada. And don’t really want to purchase a bunch of flours to combine. I would like it ready mixed.

    • Nicole Hunn
      December 20, 2020 at 2:10 PM

      I don’t think Better Batter is available in grocery stores. You’d need to purchase it online. I’m afraid there isn’t any grocery-store gluten free flour blend that is anything I could possibly recommend. For all of the information I can provide you here about gluten free flour blends, please click through to the gluten free flour blends page, linked every time a recipe calls for that as an ingredient.

  • June
    December 20, 2020 at 12:43 PM

    If you can’t have corn, you need to know that xanthan gum is made from corn. Even though you don’t use very much xanthan gum, it may have an adverse effect on corn-free people.

    • Nicole Hunn
      December 20, 2020 at 2:08 PM

      That isn’t accurate. It is not made from corn, June. It is sometimes grown on corn, but does not contain any corn protein. Some people do react to xanthan gum, but it is usually because they are separately sensitive to it. It isn’t a corn-containing ingredient. As always, please safeguard your own health.

  • Ruth Broch
    December 20, 2020 at 10:57 AM

    I have a problem with all of your recipes that go on to another page or so: the bottom part gets cut off and does not show up on the succeeding page.

    • Nicole Hunn
      December 20, 2020 at 2:06 PM

      I’m not sure what you’re referring to, Ruth. Perhaps the printable recipe? Nothing is cut off when you use the printer-friendly recipe function. The recipe often goes onto another page, and you may toggle on or off the Notes section and the image. I just double checked this printer-friendly recipe (you click the printer icon at the top or bottom of the page), and nothing is cut off.

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