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!
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.