Thanks for sharing!

These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.

Gluten-free chocolate cupcakes have never been easier!

This gluten free chocolate cupcakes recipe was adapted from my Gluten Free Chocolate Cake.

If you are looking for an egg-free cupcake you might like my Gluten Free Vegan Chocolate Cupcakes.

For more recipe ideas check out my Gluten Free Recipes archive.

Gluten-Free Chocolate Cupcakes

Every time I see the pictures of these Gluten-Free Chocolate Cupcakes I want to hop in the kitchen and bake up a batch.

This recipe is incredible and it remains one of my most favorite recipes. Hopefully you'll make some so you can see what I'm talking about.

You can't tell these cupcakes are gluten-free. They texture is amazing, the flavors perfectly balanced, and the recipe in its simplest form.

These Easy Gluten-Free Chocolate Cupcakes are the cupcake version of my Easy Gluten-Free Chocolate Cake (which is my number one recipe on my site the past year).

I've received a lot of messages asking how to convert the recipe from cake to cupcakes.

There's no hard and fast secret on how to turn a cake into a cupcake, its simply an adjustment of bake time.

But because most bakers like to save or print recipes (me included), it's easier to adjust the recipe and SHOW how to make the cake into cupcakes vs. putting a foot-note somewhere on the cake recipe explaining how to make the cake into cupcakes.

It's easy to miss a note, so I created this post to help everyone make easy gluten-free chocolate cupcakes 🙂

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.

There are a couple of tips and tricks to getting the right texture with gluten-free cupcakes. First, you have to follow the recipe.

So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.

Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.

Second, you want to mix at the right time and not over-mix. When you are beating the ingredients you’ll want to beat it for the time listed.

This adds air which in turn helps the cake rise. Beating any longer will cause the batter to stiffen.

Both those tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Chocolate Cupcakes.

The gluten free chocolate cupcakes recipe is simple enough that anyone can make it. Take a peek at the video above to see just how easy it really is.

How to make gluten-free chocolate cupcakes

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
Stir in boiling water.
Spoon batter evenly into cupcake wells.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Frost and enjoy.

Everyone that has made these gluten-free chocolate cupcakes has raved about them.

I hope you enjoy it as much as we do!

If you like cake then you’ll also love my Gluten-Free Lemon Cake and my Gluten-Free Vanilla Cupcakes.

I've got some tasty frosting options below but if you're looking for something special this Nutella Buttercream Frosting Recipe is to-die-for.

If you make these gluten-free chocolate cupcakes please stop back by and let me know what you thought!

Yield: 24 cupcakes

Easy Gluten-Free Chocolate Cupcakes

Name: Easy Gluten-Free Chocolate Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 52 min
Yield: 24
Cuisine: Dessert
Ingredients: 1 1/2 cups granulated sugar; 2 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend; 3/4 cup unsweetened cocoa; 1 1/2 teaspoons gluten-free baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk (or dairy-free milk); 1/2 cup vegetable oil; 1 1/2 teaspoons gluten-free vanilla extract; 3/4 cup boiling water (for activating the cocoa); 1/2 cup butter (or dairy-free butter); 1 1/2 teaspoons gluten-free vanilla extract; 1/2 cup unsweetened cocoa powder; 4 1/2 cups powdered sugar; 1/4 cup milk (or dairy-free milk)

These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 15 minutes

Total Time 52 minutes

Ingredients

For the cupcakes:

1 ½ cups granulated sugar
2 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend
¾ cup unsweetened cocoa
1 ½ teaspoons gluten-free baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (or dairy-free milk)
½ cup vegetable oil
1 ½ teaspoons gluten-free vanilla extract
¾ cup boiling water (for activating the cocoa)

For the frosting:

½ cup butter (or dairy-free butter)
1 ½ teaspoons gluten-free vanilla extract
½ cup unsweetened cocoa powder
4 ½ cups powdered sugar
¼ cup milk (or dairy-free milk)

Instructions

Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
Stir in boiling water.
Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
Frost cupcakes.
Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1 cupcake
Amount Per Serving: Calories: 291Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 241mgCarbohydrates: 48gFiber: 1gSugar: 33gProtein: 3g

a pinterest pin of two photos of chocolate cupcakes with the words gluten free chocolate cupcakes written in the center

Comments

Anahera

December 19, 2020 at 3:03 pm

OMG,Thank you these are absolutely delish,you can’t tell they are gluten free,soo fluffy and moist.I am 11 and a non-celiac gluten intolerant and I made these for a birthday party and they were a hit!I used edmons gluten free plain flour and they came out perfectly,thanks again

Cindy

December 21, 2020 at 1:37 pm

Made these for my daughters birthday. Have tried many recipes that say “ these don’t taste gluten free” and the texture was always gritty. Not these! Amazing. Best ever! Highly recommend.

Lindsey

January 13, 2021 at 9:19 am

Have you ever added espresso to bring out the yummy cocoa flavor in these chocolate cupcakes? or hot coffee instead of boiling water? About to try this recipe myself and wondered as I'm not used to baking gluten free goodies...I usually add espresso to my chocolate cake recipes (unless it's for kids! 😉

- chrystal
  
  January 13, 2021 at 10:14 am
  
  Yes, I often use coffee instead of hot water in my gluten free chocolate cake recipe and in these chocolate cupcakes 🙂
  
  Best,
  Chrystal
  
Jess

January 16, 2021 at 10:47 am

Can you turn these into a cake? I love the recipe so much and was wondering for a family members birthday.

- chrystal
  
  January 18, 2021 at 5:31 am
  
  Yes, I have a cake version: https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/f
  
  Best,
  Chrystal
  
Done

January 17, 2021 at 8:43 pm

These are delicious. I used almond milk and GF Bob’s Red Mill AP flour. I found a peanut butter frosting recipe and dropped a mini Reece’s peanut butter cup in each cupcake prior to baking. The batter was very runny so I was worried but they turned out perfectly.

Amy

January 19, 2021 at 6:02 am

OH MY GOODNESS..finally a real GF Cupcake. I am a baker and GF. I have tried so many recipes and this is THE ONE. I can not wait to try more of your recipes. These were so delish!! And NO ONE would ever believe these are GF. I can not thank you enough for taking the time to explain it all and I followed to a T. They were perfect! Also, I love your flour blend. I will be keeping that on hand! Thank you again!

- chrystal
  
  January 19, 2021 at 3:59 pm
  
  You are very welcome. I am so glad you loved them.
  
  Best,
  Chrystal
  
Andrea

January 23, 2021 at 6:28 pm

This is a wonderful recipe, thank you so much!
I halved the recipe to just yield 12 and it worked perfectly. I used Cup 4 Cup flour and peanut butter cream cheese frosting, YUM!

Sharan Burley

February 02, 2021 at 9:49 am

Just made these for my son's birthday, I was sceptical as my first attempt at Gluten free baking was a disaster !! However these little beauties are fantastic. So light and moist. Definitely converted

- chrystal
  
  February 04, 2021 at 5:56 am
  
  I am so glad you like them. I hope you find many more recipes that you love. Thank you for stopping by and letting me know.
  Best,
  Chrystal
  
Olivia Abraham

February 05, 2021 at 7:33 pm

Omg I absolutely loved these they are the best GF cupcakes ever!!!

Caitlin

February 09, 2021 at 11:18 am

Hi there, have you ever tried to freeze these cupcakes?
I have anther birthday to bake for next month and curious if I could just freeze leftovers of these to use then?

- chrystal
  
  February 09, 2021 at 1:50 pm
  
  Yes, I like to freeze them without frosting and frost when I'm ready to use them.
  
  Best,
  Chrystal
  
Laura

February 12, 2021 at 6:30 pm

These are the BEST gf chocolate cupcakes! My daughter requested them this week for her birthday, she’s doesn’t have Celiac like her Mom. Only difference she ask for was peanut butter frosting. Yummy like always. Thank you for this recipe.

- chrystal
  
  February 13, 2021 at 5:52 am
  
  I am so glad you like them. Thank you for letting me know.
  
  Best,
  Chrystal

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