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!
Easy Gluten-Free Chocolate Cupcakes
These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.
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.
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Nutrition Information:
Yield:
24Serving Size:
1 cupcakeAmount Per Serving: Calories: 291Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 241mgCarbohydrates: 48gFiber: 1gSugar: 33gProtein: 3g
Grammy
Thank you so much for this delicious recipe, it's the best GF chocolate cupcakes recipe I've made so far, followed the recipe exactly, used Bob's Red Mill 1 to 1 and hot coffee, everyone said they couldn't tell they were gluten free. Also made the frosting so yummy.
chrystal
I am so glad you like them. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Michelle
I made these cupcakes today for my grandson who has celiac and I ate one myself and they are delicious as long as you follow the directions to the t . but I did add milk chocolate chips but the texture is there it was like eating a normal cupcake . And I am a very picky person when it comes to my food
Maitri
Hi! Well, I LOVED these cupcakes, they were so moist and they did not even taste like they were gluten-free! I used a different 1-to-1 gluten-free flour blend and they still tasted awesome! Definitely recommend!
Kylie
Could I half the measurements to only make 12 cupcakes? What would 1/2 of 3/4 cup of cocoa be?
chrystal
Yes, you can use 1/4 cup plus 2 tablespoons of cocoa (this is half of 3/4 cup). I recommend writing everything down as halved, before you start, that way you don't accidently add the full amount of an ingredient.
Best,
Chrystal
Cerenity
Made these this afternoon, they were so easy and I love that it is all in one bowl. My 9 year old son taste tested and his response was, "You made these? They are beautiful!"
Thanks so much for the wonderful recipe!
Brook
These came out amazing! Better than any others I've tried!
I used truvia (36packets) instead of regular sugar they came out really good!
Belle
Hello, I’m making these right now! Is it normal for the batter to be very runny after the boiling water is added?
Thank you ☺️
chrystal
Yes, the batter will be thin. They will bake up nice and fluffy.
Best,
Chrystal
Bonnie DiCarlo
Holy sh*t this chocolate cake is amazing! I followed the recipe exactly, sooo good!! I made them to bring for dessert tonight but I’m thinking about eating them all myself instead! Thank you!!
Carol Farr
I sure don’t no what happened to these choc cupcakes. Other than I used a Wegman brand of flour that is Gluten Free, 1 cup To 1 cup. It is an all purpose flour. The batter came out really thick and like glue. I through the entire batter out. Everything else was done exactly as u mentioned in your comments. Do u think the flour is what the problem was??? Carol
chrystal
Looking at the ingredients in Wegmens gluten free flour, I do think it was the flour. There are some very different flours in that blend that you don't find in most blends (sweet rice flour, modified rice starch). I hope that helps.
Best,
Chrystal
Bern
Made 24 beautiful cupcakes! Nice rise to them too! Thanks! Going to frost them with German Chocolate frosting...
Sarah
I made these with gluten free flour and almond flour to lessen the carbs and made with coconut sugar and monk fruit sweetener and they are fantastic! Your website is amazing and everything I have made even with my additions of fruit and flour substitutions has turned out amazing. Thank you a million times for this
Sarah
Did you use the exact measurements for the monkfruit?
Lindsay
Hi Sarah, Not sure I understand, but I think you're wondering if you can use monkfruit sweetener in place of sugar? Look for a sweetener that is a 1:1 substitute, and then use the measurements listed in the recipe. Let me know how they come out for you please!
Julie Christy
I made these cupcakes twice. They are so yummy! I halved the recipe to make 12 cupcakes. The first time I made just 11, and the cupcakes spilled over. I tried again, filling 12 cupcake liners this time. Again they spilled over. Do you think it could be the high altitude? We are at 6000 feet.
chrystal
Yes, I think it is probably the high altitude. If your using a flour blend with baking soda or baking powder, you can try omitting the additional leavening agent or at least cutting it in half.
Best,
Chrystal
Joan
Oh I forgot...in addition to what I mentioned about baking above or at 6000 ft, you must increase your oven temp by 25 degrees. Seems like a lot, but it works.
Lindsay
Thanks for the tips Joan! there are definitely some challenges to high-altitude baking!
Joan
I also live above 6000 ft. When I make cupcakes, I always reduce the sugar by 1 T for every cup of sugar in the recipe, add an extra 1-2 T liquid for every cup of liquid in the recipe, reduce any baking powder and baking soda by 1/8 of a t, and only fill the cupcake liners half way. They always come out.
Riley
I made these, followed the recipe exactly and the cupcakes fell so much they're practically bowls. Any ideas on what could have happened?
chrystal
Hi Riley,
There are several reason why cupcakes can sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture in the air. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour. When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it's had a chance to set up.
I hope that helps.
Best,
Chrystal
Liz
Sounds delicious! Can I make this the night before my event? And if so should I leave them out or keep them in the fridge?
chrystal
Hi Liz,
Yes, you can make them the night before an event. I'd let them sit out at room temp.
Best,
Chrystal
Carol
I loved the recipe!
I was afraid because it was to liquid but after they were done my cupcakes were just perfect!
chrystal
Hi Carol,
I am so glad you loved them.
Best,
Chrystal
Erin
hi! Can I sub a different oil for the vegetable oil? Like coconut oil?
chrystal
Hi Erin,
You can sub in melted and cooled coconut oil. Just note that the texture will be slightly different, as its a heavier oil.
Best,
Chrystal
Anahera Raman
Hi
I was wondering whether I could substitute cacao powder for the cocoa?I was going to make these but only have cacao.Thanks
Anahera
chrystal
Yes, you can use cacao powder.
Best,
Chrystal
Jen
Holy moly! IJUST made these and we just ate the first ones out of batch one and they are SO soft, moist and DELICIOUS!!! Made exactly as you said and I'll make more for work tomorrow cause this batch won't last the night! Thank you!!!
Lindsay
Lol! So glad you love them! They certainly don't last long.
Judy
Oh my sweet goodness! I made these using Bob's Red Mill All Purpose GF flour (NOT the cup for cup variety, as I am allergic to rice a almonds). I added 1 Tsp of xantham gum and they turned out AWESOME! I'm so happy! It's so hard to find recipes that work so well with this flour. I'm printing off and keeping this one for sure! Thank you so much!
Lindsay
Yay! I'm so glad they worked for you. Thanks for sharing your substitutions!
Adalynn
These cupcakes flew off the plate this morning, so moist and delicious.
I used an egg substitute that I got from a recipe a while ago
2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil = 1 egg
Also, converted the dry ingredients to grams (I prefer gram measurements too)
1 1/2 cups sugar = 300g
2 cups flour (I used gluten free self raising) = 250g
3/4 cup cocoa = 75g
The kids loved the butterflies and ladybugs I put on them!
I made some as baby cakes too, they take 15 minutes in the oven rather than 22
Lindsay
Hi Adalynn, So glad you enjoyed the recipe! Thanks so much for sharing what worked for you too.
Janine
These look amazing. I’ve made your vanilla cupcakes with great success so have to try these. Do you have the gram conversion by any chance?
Lindsay
Hi Janine! So glad you love the vanilla cupcakes! We have not converted our recipes to grams at this time.