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Best Recipe for Gluten Free Chocolate Cupcakes

Chocolate cupcakes are a classic treat and these gluten free chocolate cupcakes do not disappoint. They’re really easy to make and have a dairy free option too!

These are the best homemade gluten free chocolate cupcakes you’ll ever have, even better than regular ones. So rich with deep chocolate flavor, super moist, easy to make, and the recipe makes 1 dozen that’s easily doubled.. Topped with my favorite chocolate frosting and 3 topping options: salted, sprinkles, or chocolate chips. These cupcakes are perfect for birthdays or showers. From @whattheforkblog | whattheforkfoodblog.com | #cupcakes #dessert #glutenfree #chocolate #birthday

Gluten Free Chocolate Cupcakes

Cupcakes are a staple dessert in any house. They’re great for birthdays, holidays, baby showers, wedding showers, parties… basically any type of celebration.

But really, you don’t even need a reason to make cupcakes. Especially when it comes to these gluten free chocolate cupcakes.

When writing this gluten free chocolate cupcake recipe, I wanted to adapt them from my favorite gluten free chocolate cake recipe. However, it didn’t quite work out as cleanly as I wanted. It took a bit of tweaking. I also only wanted one dozen cupcakes and not 30 like the cake recipe yields.

I’m not a big fan of recipes that make a weird number of cupcakes. I have a couple cupcake recipes that make 20 cupcakes or even 15 cupcakes but for this, I wanted an even 12 for a one dozen chocolate cupcake recipe that could be doubled to make two dozen.

Mission accomplished! Please excuse me while I pat myself on the back. But seriously, it’s not that easy to do!

This recipe can also be made with some substitutions for dairy free or vegan gluten free chocolate cupcakes.

These are the best homemade gluten free chocolate cupcakes you’ll ever have, even better than regular ones. So rich with deep chocolate flavor, super moist, easy to make, and the recipe makes 1 dozen that’s easily doubled.. Topped with my favorite chocolate frosting and 3 topping options: salted, sprinkles, or chocolate chips. These cupcakes are perfect for birthdays or showers. From @whattheforkblog | whattheforkfoodblog.com | #cupcakes #dessert #glutenfree #chocolate #birthday

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


Frosting Options

The beauty of homemade chocolate cupcakes is that you can frost them with whatever your heart desires. A classic pairing would be with chocolate buttercream frosting, as pictured. I used Hershey’s Special Dark cocoa powder to achieve that beautiful deep, dark color.

But I promise you, a double batch of Nutella Buttercream Frosting would be spectacular too. It’s a much lighter frosting, not as intense in chocolate flavor with a delicious subtle nuttiness.

For a vegan version, finish them off with vegan chocolate frosting for the chocolate + chocolate combo everyone loves. There’s also a vegan option for the Nutella Buttercream mentioned above.

Classic vanilla buttercream, Chocolate Cream Cheese Frosting, White Choclate Ganache Whipped Cream Frosting, or even Cream Cheese Frosting would be great too.

For different flavor variations, try Peanut Butter Buttercream, Coconut Frosting, or even Strawberry Cream Cheese Frosting! A drizzle or dip in chocolate ganache on top or even whipped chocolate ganache would also be fantastic.

Really, any frosting would be perfect because almost everything goes with chocolate!

This creamy Homemade Chocolate Frosting recipe is easy to make and calls for simple ingredients. It’s great for spreading or piping on cupcakes, cakes, brownies, or cookies. You’ll love it! Recipe from @whattheforkblog | whattheforkfoodblog.com | easy homemade frosting recipes | how to make chocolate buttercream frosting | how to make frosting | the best chocolate frosting recipe | #buttercream #chocolate #frosting #dessert #easyrecipes

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Gluten Free Chocolate Cupcake Ingredients


Dietary Substitutions

These gluten free chocolate cupcakes can easily be made dairy free. Simply replace the milk with 2/3 cup of unsweetened coconut milk beverage (from the refrigerated section).

To make these vegan, use the milk substitute mentioned above and try subbing the large egg for one flax egg or your favorite egg substitute for cakes and cupcakes.


Equipment Needed to Make Homemade Chocolate Cupcakes

These are the best homemade gluten free chocolate cupcakes you’ll ever have, even better than regular ones. So rich with deep chocolate flavor, super moist, easy to make, and the recipe makes 1 dozen that’s easily doubled.. Topped with my favorite chocolate frosting and 3 topping options: salted, sprinkles, or chocolate chips. These cupcakes are perfect for birthdays or showers. From @whattheforkblog | whattheforkfoodblog.com | #cupcakes #dessert #glutenfree #chocolate #birthday


How to Make Gluten Free Chocolate Cupcakes

Step 1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray

Step 2. In a large bowl, sift and whisk together the gluten free flour, xanthan gum, cocoa powder, baking soda, salt, and granulated sugar. Set aside.

Step 3. In a medium bowl, whisk together the egg, milk, oil, and vanilla extract. Pour the wet ingredients until just combined then stir in the hot coffee.

Step 4. Transfer the batter into the prepared muffin tins, dividing it equally among the 12 cups. Bake for 20-24 minutes or until a tester comes out clean.

Step 5. Cool in the pan for 5 minutes before removing to cool on a wire rack. Be sure to cool the cupcakes completely before frosting with your favorite frosting.


Toppings for Chocolate Cupcakes

I decorated my cupcakes with three different toppings. One third were decorated with mini chocolate chips, another third with chocolate sprinkles, and the rest were topped with a sprinkle of Maldon Sea Salt flakes.

You guys – salted chocolate cupcakes bring salted chocolate to a whole new level! If you’re a fan of salted chocolate, you will LOVE that combo in a cupcakes. So classy and such a great flavor adventure. The salted chocolate was definitely my favorite version of the 3.

Just don’t go overboard on the salt – just a little pinch/sprinkle will do. If it’s a humid day or if you’re going to keep the cupcakes refrigerated, save the sprinkle of salt for just before serving.


Other Gluten Free Cupcake Recipes to Try

Gluten Free Lemon Cupcakes with Cream Cheese Frosting - these are full of lemon flavor with the perfect cake texture! Recipe from @whattheforkblog | whattheforkfoodblog | gluten free cupcakes | gluten free desserts | gluten free baking | gluten free cake recipes | birthday cake ideas | cupcake recipes | lemon desserts


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These are the best homemade gluten free chocolate cupcakes you’ll ever have, even better than regular ones. So rich with deep chocolate flavor, super moist, easy to make, and the recipe makes 1 dozen that’s easily doubled.. Topped with my favorite chocolate frosting and 3 topping options: salted, sprinkles, or chocolate chips. These cupcakes are perfect for birthdays or showers. From @whattheforkblog | whattheforkfoodblog.com | #cupcakes #dessert #glutenfree #chocolate #birthday

Best Recipe for Gluten Free Chocolate Cupcakes

4.99 from 63 ratings
Chocolate cupcakes are a classic treat and these gluten free chocolate cupcakes do not disappoint. They’re really easy to make and have a dairy free option too!
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 servings
Print Rate Pin

Ingredients

Instructions

  • Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray
  • In a large bowl, sift and whisk together the gluten free flour, xanthan gum, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
  • In a medium bowl, whisk together the egg, milk, oil, and vanilla extract. Pour the wet ingredients until just combined then stir in the hot coffee.
  • Transfer the batter into the prepared muffin tins, dividing it equally among the 12 cups.
  • Bake for 20-24 minutes or until a tester comes out clean. Cool in the pan for 5 minutes before removing to cool on a wire rack.
  • Cool completely before frosting with your favorite frosting.

Video

Notes

  1. See post for dairy free and vegan substitutions.
  2. I’ve also made this with cold coffee. If using cold/room temperature coffee, whisk it into the other wet ingredients before adding them to the dry ingredients.
  3. Hot water can be subbed for the hot coffee.
  4. See post for frosting suggestions.

Nutrition Information

Serving: 1g | Calories: 184kcal

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

 

4.99 from 63 votes (61 ratings without comment)

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Shay

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Recipe Rating




  1. September says:

    5 stars
    Hey Sharon!

    Great recipe! I really like your website, and the fact that you use your own flour blend! Made these for the first time today. They were great except the top of them was a little sticky and gummy. Any ideas why that would be? I let them cool in the pan for a bit and then transferred to a wire rack. I used your flour blend and made no substitutions if that helps. Really appreciate any advice you can give me. 🙂

  2. ELISHA says:

    Hi, my flour blend already has xanthan gum, do I still need to add the extra? Thanks 😊

  3. Miss Trixie says:

    Could I use sour cream in place of milk?

  4. Butterfly Dott says:

    Hello,
    Have you tried making these with melted butter instead of oil? Does that work? I was thinking about making these but silly me I forgot I don’t have any oil.

  5. Jen Z says:

    5 stars
    OMG good. My sis in law is GF. She either has to skip my baking, or get sick after eating it. Either makes me sad. Trying to find recipes she can eat…that everyone will like. Made these tonight. Used Herseys Special Dark cocoa, a coconut/almond milk blend milk, and red mill 1:1 bsking flour. Super chocolatey and light. No one would guess they are gluten free!! Great recipe!! Thank you!