Gluten-Free Chocolate Cupcakes
These Gluten-Free Chocolate Cupcakes are rich, moist, and full of deep chocolate flavor. Easy to prepare with simple ingredients, they’re a great choice whether you’re baking for a birthday, a party, or just a sweet treat at home. These classic cupcakes are topped with a smooth and rich chocolate frosting that pairs very well.
Jump to Recipe
About these easy gluten-free chocolate cupcakes
These homemade GF Chocolate Cupcakes are moist and rich, and are a classic cupcake recipe to always have on hand. For more gluten-free chocolate treats, here is the link to this popular chocolate lava cake.
The easy cupcakes are topped with a chocolate frosting, but you can top them with your favorite frosting. They are made with simple ingredients, and they’re perfect for a birthday, a party, or just a sweet treat at home.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Cocoa powder: semi-sweet cocoa powder.
- Oil: natural oil, like sunflower oil
- Egg: room temperature egg is better.
- Buttermilk: or milk with drops of lemon juice.
How to make GF Best Chocolate Cupcakes
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners and lightly grease them.
Whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
In a medium bowl, mix the sugar, oil, egg, vanilla extract, and buttermilk. Pour into the dry ingredients along with the hot coffee and mix until well integrated.
Pour the mixture into the prepared pans. Fill the muffin cups 3/4 full, dividing the mixture as evenly as possible.
Bake for 20 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cakes; it should come out clean, with no streaks of batter.
Let cool before removing.
For the chocolate frosting:
Whisk sugar, cocoa powder, and salt in a medium bowl. Set aside.
Beat the butter at a slow speed until smooth. Add the dry ingredients along with the cream, and keep beating. Add the vanilla extract and beat a little more at medium speed until you get the desired consistency.
Frost the cooled cupcakes with a piping bag or icing spatula.
Storing
Store the cupcakes covered in the refrigerator for up to 3 days. If the cupcakes are not frosted, you can store the cakes covered at room temperature. The chocolate cream cheese frosting needs to be refrigerated. You can freeze the cupcakes; wrap them tightly in plastic wrap.
Variations
- Extra chocolate: Fold chocolate chips into the batter for extra chocolate flavor.
- Dried fruits: add chopped toasted walnuts, pecans, or almonds for crunchiness.
- Berries: add blueberries or raspberries for freshness and extra flavor.
- Chocolate Frosting: Replace the frosting with any of the options suggested below.
Topping Suggestions
- Vanilla buttercream frosting
- Peanut butter cream cheese frosting
- Chocolate Cream Cheese Frosting
For more gluten-free chocolate recipes/ desserts
- Chocolate Lava Cakes
- Chocolate Brownie Cookies
- Chocolate Olive Oil Cake
- Double Chocolate Muffins (Vegan)
Gluten-Free Chocolate Cupcakes (moist & easy)
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/3 cup hot coffee or hot water
For the chocolate frosting
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- Pinch of salt
- 1 cup unsalted butter (226g), softened
- 2 tablespoons cream, optional
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners and lightly grease them.
- Whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl, mix the sugar, oil, egg, vanilla extract, and buttermilk. Pour into the dry ingredients along with the hot coffee and mix until well integrated.
- Pour the mixture into the prepared pans. Fill the muffin cups 3/4 full, dividing the mixture as evenly as possible.
- Bake for 20 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cakes; it should come out clean, with no streaks of batter.
- Let cool before removing.
For the chocolate frosting:
- Whisk sugar, cocoa powder, and salt in a medium bowl. Set aside.
- Beat the butter at a slow speed until smooth. Add the dry ingredients along with the cream, and keep beating. Add the vanilla extract and beat a little more at medium speed until you get the desired consistency.
- Frost the cooled cupcakes with a piping bag or icing spatula.