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!
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
- 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.
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: 291 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 27mg Sodium: 241mg Carbohydrates: 48g Fiber: 1g Sugar: 33g Protein: 3g
Natalie says
These cupcakes look amazing – so delicious and fluffy!
chrystal says
Thank you!
jenna urben | the urben life says
I have been craving cupcakes lately!! Totally need to try this
Jules Shepard says
These look so simple and yet so lovely. Will certainly be trying this recipe.
Amanda says
You don’t have to convince me. These look absolutely delicious!
Elena Reinisch says
These cupcakes are so good! Thanks for the recipe. 🙂
chrystal says
So glad you like them!
Best,
Chrystal
Lindsey says
Your cupcakes look beautiful. I love a deep rich chocolate cake with a creamy lighter chocolate frosting.
Kaila (The Wanderlust Celiac) says
I love how easy these are to make, but with just some simple decorations, they can still look so elegant. Sounds delicious too!
Alisa Fleming says
You must be the calmest, most steady baker ever. Your baked treats always look like perfection! Seriously, I panic and things go everywhere 🙂
chrystal says
Awe. You’re too sweet to me.
Best,
Chrystal
Amy says
So I just made these and they are absolutely delicious. I couldn’t even wait for them to cool completely and frost. They are scrumptious warm with a cup of milk! They have a perfect “crown”, moist and tender. Awesome recipe! I am looking forward to trying many of your other recipes. Thanks for sharing.
chrystal says
Hi Amy,
Thank you for stopping back by and letting me know! I’m so glad you like them 🙂
Best,
Chrystal
Leanna says
First time I did gluten-free baking,they turned out well! I used the darkest cocoa powder I could get which made the cupcakes quite dark in color. I made a cream cheese icing which made them look and taste a lot like oeros! They were a hit among friends
chrystal says
I’m so glad you liked them! Thank you for stopping back by and letting me know.
Best,
Chrystal
bekla says
Great recipe and amazing results!
chrystal says
I am so glad you like these cupcakes. Thank you for stopping by and letting me know.
Best
Chrystal
Irene says
Thank you for these cupcakes… l have to make a batch of gluten free cupcakes for my daughters wedding… can they freeze without the frosting OR is the moist crumb compromised
chrystal says
Hi Irene,
I haven’t frozen them without frosting. I usually frost, then freeze. The frosting helps keep the moisture in the cupcakes that wold normally escape when you place them in the freezer.
Hope that helps.
Best,
Chrystal
tina says
made these today.. the texture is amazing.. taste pretty good.. but mine ended up small and not rising to much.. do you think it was from using silicone muffin cups?
chrystal says
Hi Tin,
Sorry to hear that your’s didn’t rise much but I’m glad you like them. I would guess it is the silicone pan. They rise more with metal because of the heat-contact. Silicone still works great but it heats up at a different rate.
Best,
Chrystal
Jodie Moss says
My niece has just been diagnosed gluten and dairy intolerant and I wanted to make her a treat. This was perfect and my kids even enjoyed it. It needs the frosting for them as i used a slightly bitter cacao, but I’m amazed st how great it was. Thankyou for all your recipies. I now know what and how to cook for her when she is here
chrystal says
Hi Jodie,
I am so glad you like these cupcakes and that your kids and niece enjoyed them as well.
Best,
Chrystal
Thelma Demers says
Oh My Gosh !!!!!! I have been baking gluten free (for others and myself) for several years – this is the first recipe that REALLY works without xanthan gum. They are just as good, No maybe better than wheat cupcakes. Bless you !!!!!!
chrystal says
Hi Thelma,
I am so glad you think so 🙂 Thank you for stopping by to let me know you like them!
Best,
Chrystal
Victoria says
Made these and they were very very good for gluten free! Some said they couldn’t even tell they were GF. The batter whips up very nicely, makes an even 24, and they even had a little dome at the top of the cupcake. Most GF things I make stay low and flat. These were gorgeous. Very fluffy and delicious. Will be making again, as well as sharing this recipe. Thank you!!
chrystal says
Hi Victoria,
I am so glad everyone liked them. Thank you for stopping back by to let me know 🙂
Best,
Chrystal
Elisa says
I plan on making these today for a special event. I would like to add choc. chips. Would you suggest adding them to each cupcake individually before baking so they won’t sink or would they not work in this recipe?
chrystal says
Hi Elisa,
I know I emailed you privately to either mix in mini chips, or push in regular sized chocolate chips. How did they turn out?
Best,
Chrystal
GG says
The cupcakes are good and moist. But, the dome disappeared and they shrunk a lot after removing them from the oven. Any idea why?
chrystal says
Hi GG,
The dome shouldn’t have disappeared fully. One thought is maybe they needed a minute or two longer in the oven. Also, sometimes that happens when you are at a high elevation. Hope that helps.
Best,
Chrystal
Kait says
Wow! I usually don’t have high hopes when cooking gluten free, but these were a total surprise! You would never be able to tell the difference, and they were so moist. 10/10 recommend this recipe!
Make sure you follow the directions to a T, mixing time and all! These were a hit!
chrystal says
Hi Kait,
I am so glad you like this cupcake recipe 🙂 Thanks for stopping by and letting me know.
Best,
Chrystal
Valerie says
I needed a gluten free cupcake recipe using what I had on hand today and this was it! I was so relieved to find a recipe that didn’t call for xanthan gum, buttermilk, gobs of butter, etc. I was worried that adding boiling water at the end would cook the eggs in the recipe but I needn’t have worried — they came out PERFECT! And they were so moist and delicious that my son and his classmates wolfed them down in no time…never missing the gluten. I used all organic ingredients so I don’t think it gets any better than this! (The only thing I did differently was cut the salt in half.) This recipe is definitely a keeper for me.
chrystal says
Hi Valerie,
I am so, so glad you like these cupcakes 🙂 Thank you for taking the time to stop by and let me know.
All my best,
Chrystal
Anastasia says
Hi, what dairy substitute have you found works best for this recipe? Thanks!
chrystal says
Hi Anastasia,
You can use almond milk and a dairy-free butter. I hope that helps.
Best,
Chrystal
Louise says
I made these today and they turned out very well. Thank you for such an easy recipe that produces such good results!
chrystal says
Hi Louise,
I’m so glad you liked these gluten free chocolate cupcakes! Thanks for letting me know.
Best,
Chrystal
Kirsten says
Hi!
Can I use coconut oil or olive oil instead of vegetable oil?
chrystal says
Hi Kirsten,
Olive oil and avocado oil work wonderfully in this recipe.
Best,
Chrystal
Kally says
I halved the recipe and it turned out great. But I used the full recipe for frosting and had to use all of it, but other than that, it was great!
chrystal says
Hi Kally,
So glad you liked these cupcakes! Thanks for stopping by to let me know.
Best,
Chrystal
Les says
Ok, so I’m in the uk and we do weight not cups here, but I’ve been baking for 5 decades and this is the 1st time I’ve had a batch of mix which was so solid it blew up my hand mixer! It didn’t get 2 minutes beating more like 2 seconds cos it was just too dry and I followed the measurements to the letter (I am a qualified baker…). So being the stinge that I am, I hate waste-carried on and added the hot water till I had a batter of sorts but didnt beat it any more. Put it in cases (12 but could’ve done 24) and chucked em in the oven. I’m still gobsmacked…. Out comes rather over filled but light fluffy crumby delicious chocolaty cupcakes. What can I say? Round 2 when these have been eaten I guess. Will update – and thank you.
chrystal says
Hi Again Les,
I am working on converting my recipes to include weight as well. This recipe is amazing and has been made by several hundred of my readers. I’m glad you make them work but you shouldn’t have had to do anything to adjust the batter. I’ll try to get the ingredients converted to weight sometime soon.
Happy baking,
Chrystal