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
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Rebekah
Delicious! Made these for my sister’s birthday. She loved them, we all did in fact! Even the non gluten family members. I even made them egg free with an egg substitute. Thank you SO much for this recipe!
Wendy Stoltz
Hi Rebekah,
Thanks for commenting. I am so glad your sister enjoyed it. Wish her a Happy Birthday!
Kristin Nelson
AMAZING. I can’t believe I finally found a good one!!!!!!! I have a bakery and I do t offer gluten free but there are a few customers who ask for it. I made these and I’m amazed! Thank you finally something my husband likes too!
Followed to a tee used kKing Arthur gluten free flour.
Wendy Stoltz
Thanks, Kristin. So glad you have a wonderful gluten-free recipe for your bakery!
Nanci Wilson
Wendy,
I CANNOT wait to make these cupcakes. I don't have a huge sweet tooth, but about 7 yrs ago when I got diagnosed with Celiac, I found hardly any baked goods that I enjoyed. I was told I probably had this my entire life, (I'm over 70), but they just didn't diagnose it back when I was a kid. I do have a question, can applesauce be substituted for the oil?
Thank you. Will be making these in the next few days.
Wendy Stoltz
Hi Nanci,
I'm glad to hear you're excited to make the cupcakes! Yes, you can substitute applesauce for the vegetable oil in this recipe. Applesauce can be a great alternative to oil as it adds moisture to the baked goods. When substituting, use an equal amount of applesauce as the amount of oil listed in the recipe. So, in this case, you can replace the ½ cup of vegetable oil with ½ cup of applesauce.
Keep in mind that using applesauce as a substitute may slightly affect the texture and flavor of the cupcakes. They might turn out slightly denser and have a hint of apple flavor.Bearing in mind I have not tested this ingredient.
I hope you have a wonderful time baking the cupcakes and that they turn out delicious! If you have any more questions, feel free to ask. Happy baking!
abbie
hi! i just recently made these cupcakes and was hesitant about them because the batter came out really thick and kind of gummy. but never fear! after i baked them, they still looked gummy so i tried one, and it was PERFECT. super moist and fluffy... hmm. strange. anyway, good job on the recipe!
Wendy Stoltz
Hi Abbie,
It's wonderful to hear that your gluten-free cupcakes turned out so well, despite the initial concerns about the batter consistency. Baking can sometimes be a bit unpredictable, but it sounds like you ended up with a delicious outcome! Sometimes, unconventional batter textures can lead to surprisingly fantastic results. Happy baking!
Kim
Has anyone cooked this as a cake? My granddaughter needed some cupcakes to take into school for a class party. We made these and they were perfect. The texture and crumb reminded me of the classic "wacky cake" or "crazy cake" from WWII made without eggs and milk. My mother made that all the time, so easy and delicious. Do you think this recipe would work as a sheet cake? Or in two cake pans?
Wendy Stoltz
Hi Kim,
I have not tried it yet, but it is possible. You just need to ensure the cake pans you use have enough batter.