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!
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.
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!
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Gluten Free Chocolate Cupcake Ingredients
- Gluten Free Flour – I use my Nightshade Free Gluten Free Flour Blend.
- Xanthan Gum – omit if your flour blend contains it.
- Dutch Processed Cocoa Powder
- Baking Soda
- Fine Sea Salt
- Granulated Sugar
- Egg
- Milk
- Oil – I bake with Avocado Oil but Vegetable Oil or Canola Oil would work just as well.
- Pure Vanilla Extract
- Coffee – hot water can be subbed for the coffee
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
- Basic Baking Tools – mixing bowls, mixing spoon, measuring cups, whisk, measuring spoons, spatula, etc.
- Fine Mesh Strainer or Sifter – for sifting the flour and cocoa powder
- Large Scoop – I use an Large OXO Scoop to portion and scoop the cupcake batter.
- Standard Sized Muffin Tin / Cupcake Pan
- Paper Liners
- Cooling Rack
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 Vanilla Cupcakes
- Small Batch Chocolate Cupcakes
- Lemon Cupcakes (pictured below)
- Carrot Cake Cupcakes
- Pumpkin Cupcakes
- Piñata Cupcakes
- Ghost Cupcakes for Halloween
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Best Recipe for Gluten Free Chocolate Cupcakes
Ingredients
- 1 cup Sharon’s Nightshade-Free Gluten Free Flour Blend
- 1/2 teaspoon Xanthan Gum
- 1/2 cup Dutch Processed Cocoa
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 1 cup Granulated Sugar
- 1 large Egg room temperature
- 2/3 cup Cold Milk
- 1/3 cup Avocado Oil
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Coffee hot
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
- See post for dairy free and vegan substitutions.
- 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.
- Hot water can be subbed for the hot coffee.
- See post for frosting suggestions.
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Nutrition Information
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 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.
Hi, my flour blend already has xanthan gum, do I still need to add the extra? Thanks 😊
No, if your flour blend contains xanthan gum, omit what’s called for in the recipe 🙂
Could I use sour cream in place of milk?
I haven’t tried that in this recipe but let me know how it works out if you do 🙂
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.
I haven’t tried it but I don’t see why that wouldn’t work. Let me know how it turns out for you!
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!
You’re welcome Jen! It’s the best when no one knows they are gluten free!
Chocolate on chocolate is always a good thing! These are just beautiful.
I must admit that despite my love of chocolate, I’ve never had a chocolate-chocolate-chocolate cupcake before! Love the depth of flavor with the coffee too.
Oooo…these look so decadent and moist! Yum!!
I love how you mixed up and improved upon classic chocolate cupcakes! I bet the coffee infuses wonderful depth and I’m really like avocado oil with chocolate too!
wow, what a beautiful cupcake! I love chocolate and more chocolate… saving this one to try soon!
I haven’t had a cupcake in so long! These are great for those with food allergies
Absolutely perfect from top to bottom!
Does the avocado oil add something extra to these cupcakes? Is there another oil I could replace it with?
I prefer baking with avocado oil instead of canola or vegetable oil. It’s neutral and doesn’t affect the taste and has a high smoke point. You could sub it for melted coconut oil, vegetable oil, or canola oil.
Yes please! These look perfect!
thanks!
Chocolate and chocolate, yum! Can’t go wrong with doubling down!