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.
This gluten-free chocolate cupcake 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.
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!
These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.Easy Gluten-Free Chocolate Cupcakes
Ingredients
For the cupcakes:
For the frosting:
Instructions
Recommended Products
Nutrition Information:
Yield:
24 Serving Size:
1 cupcake
Amount Per Serving: Calories: 291Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 241mgCarbohydrates: 48gFiber: 1gSugar: 33gProtein: 3g
Nicole says
Hi. I have Bobs Red Mill coconut flour. Do I use it the same as the gluten free flour blend? Thanks.
chrystal says
Hi Nicole,
No, coconut flour works very differently in recipes. For this recipe I used the 1-to-1 gluten free baking flour. I hope that helps.
Best,
Chrystal
Jeannette says
Hi Chrystal,
I’ve just made these delicious G/F Chocolate cupcakes.
I followed your directions exactly and they turned out perfectly.
My Two grandsons and husband couldn’t tell they were Gluten Free!
Thank you for sharing your recipe.
chrystal says
Hello Jeannette,
I am so glad you, your husband, and grandsons loved it. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Sierra says
Hello,
Would it be possible to half this recipe?
chrystal says
Hi Seirra,
Yes, you have cut this recipe in half to make 12 cupcakes instead of 24.
Best,
Chrystal
Joan Wilder says
I made these today and they are wonderful. Thank you for the recipe.
chrystal says
Hi Joan,
I’m so glad you like them! Thank you for letting me know.
Best,
Chrystal
Cheryl says
I am 64 and a few months ago my son found out he could not have gluten and my daughter-in-law found out she can’t have dairy, so I had to find new recipes for thanksgiving and christmas. The cupcakes were divine and tasted just like regular cupcakes. I have tried some of your other recipes and must say you are becoming a go-to site for me. Thank you so much!!
chrystal says
Hi Cheryl,
I am so glad you like the recipes you’ve tried, including these chocolate cupcakes.
Thank you for stopping by to let me know!
Best,
Chrystal
Afra says
My daughter and I followed the recipe exactly and I am a baker and these turned out amazing! Rich and moist! Taking them to a party and no one will ever know!
Thank you!
chrystal says
Hi Afra,
I am so glad you both loved them. Thank you for letting me know.
Best,
Chrystal
Travis Williams says
Hi Chrystal,
Having baked for many years, and having basically given up on regular GF flours I decided to splurge on Bob’s Red Mill (very pricey in Oz) and have a run at this recipe instead of making a gooey almond meal version… And wow. A knock out. I don’t fancy the taste of just Coco enhanced chocolate dishes, so also added finely grated 70% dark chocolate into the dry mix (about 80grams) and they was superb: moist and fluffy.
I was worried about how thin the batter was at the end of the mixing process- so much so I opted to pour the batter from a large glass jug instead of spoon it in. But it baked up beautifully.
Thank you. Travis
PS, for the non vegans, have you tried melted butter in place of the oil? It would be firmer at room temp, but chill down and heat up wonderfully.
chrystal says
Hi Travis,
I am so glad you like them. Thank you for letting me know. You can most certainly use melted butter. The baking time may change slightly and the texture will be a little more fudgy. Hope that helps.
Best,
Chrystal
Lea says
I made these along with the vanilla recipe for an event of 200 that we had about 18 gluten free guests. Made these in larger bakery sized cupcakes and they came out wonderful! Yield was 14 and increased baking time by 6 min. DELICIOUS!
I can’t wait to try the lemon recipe next. The frosting also AMAZING!
chrystal says
I’m so glad everyone loved them Lea. Thank you for sharing.
Best,
Chrystal
Carla Jones says
Great recipe with great results! Took half to a party where the non-GF men were just as pleased as those who were GF. Do these freeze well? I would like to save the remaining in frosted cupcakes for a couple weeks.
Carla Jones says
I would like to save the remaining g *unfrosted cupcakes.
chrystal says
I’m so glad you like them! Yes, you can freeze the unfrosted cupcakes and bring them to room temperature when you are ready to enjoy them.
Amy says
Can you turn this into a cake instead? What temperature should you bake at and for how long?
chrystal says
I have a cake version 🙂 https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/
Let me know how it turns out!
Best,
Chrystal
Laura says
This is probably the best gluten free cupcake recipe I’ve found, even my gluten eating housemates couldn’t tell they were GF. I scooped out the middle of the cupcakes and added a dollop of Nutella for a delicious surprise. Any tips for keeping them fresh longer? As usual for GF foods, they tend to decline after about 24 hours for me
chrystal says
Hi Laura,
I am so glad you like them! You can store these unfrosted in a container or the fridge and then frost when ready. They should be fresh for about 3 days. You can also store them at room temp with the frosting.
Best,
Chrystal