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!
Every time I see the pictures of these Easy 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 🙂
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 Cake.
This recipe is also listed in my cookbook as Gluten-Free Chocolate Cake: Sweet & Simple Gluten-Free Baking; Irresistible classics in 10 ingredients or less! The recipe is simple enough that anyone can make it. Take a peek at the video above to see just how easy it really is.
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 cupcakes please stop back by and let me know what you thought!
Yields 24 cupcakes
These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients:
- 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 (I use Rodelle )
- 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 (I use Rodelle )
- 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 (I use Rodelle )
- 1/2 cup unsweetened cocoa powder
- 4 1/2 cups powdered sugar
- 1/4 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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