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baked Moist and Rich Gluten Free Chocolate Cupcakes in white paper liners frosted with chocolate frosting and decorated with small pearl sprinkles

Moist and Rich Gluten Free Chocolate Cupcakes

5 from 1 rating
This is an easy recipe for a dozen Gluten Free Chocolate Cupcakes. It's made with a special ingredient to produce moist and rich cupcakes that rival your favorite bakery. They have an exceptional deep chocolate flavor that pairs well with many different flavors of frosting.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 servings
By: Sharon Lachendro
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Ingredients

Instructions

  • Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners or spray with non-stick spray
    white cupcake liners in a 12-cup standard muffin tin
  • In a large bowl, sift and whisk together the gluten free flour, xanthan gum, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
    dry ingredients added to a white bowl to make gluten free chocolate cupcakes
  • In a medium bowl, whisk together the egg, milk, oil, and vanilla extract.
    wet ingredients whisked together in a white bowl to make gluten free chocolate cupcakes
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
    mixed chocolate cupcake batter in a large white mixing bowl
  • Then stir in the hot coffee. The batter will be very thin, practically liquid, and this is perfectly fine!
    coffee stirred into chocolate cupcake batter
  • Transfer the batter to the prepared muffin tin, dividing it equally among the 12 cups.
    gluten free chocolate cupcake batter in a white paper lined muffin tin ready to be baked
  • 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.
    baked gluten free chocolate cupcakes in a silver muffin tin
  • Cool completely before frosting with your favorite frosting (see notes).
    baked gluten free chocolate cupcakes cooking on a gold wire rack on top of a white marble surface

Notes

  1. I use my Nightshade Free Flour Blend in this recipe and it's perfect for gluten free cakes and cupcakes.
  2. Omit the xanthan gum if the flour blend you use contains it.
  3. See the post for coffee substitutions and why it's important to this recipe.
  4. This recipe is paired with homemade chocolate buttercream frosting in the photos. Or check out all my buttercream frosting recipes for more inspiration!
  5. Nutrition information is approximate and does not include frosting.

Recommended Products

USA Pan Cupcake and Muffin Pan
Standard Paper Cupcake Liners/Baking Cups
OXO Good Grips Cake Tester
Silicone Baking Utensils
Pyrex Smart Essentials Mixing Bowl Set
OXO Good Grips Large Scoop

Nutrition Information

Serving: 1g | Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 158mg | Potassium: 84mg | Fiber: 2g | Sugar: 18g | Vitamin A: 42IU | Calcium: 30mg | Iron: 1mg

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.

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