If you are looking for a simple but delicious recipe for gluten-free chocolate cupcakes look no further. Gluten Free Chocolate Cupcakes are such a classic treat and this recipe does not disappoint. It is my favorite recipe when I crave a tender gluten-free chocolate cake with a rich, decadent chocolate flavor. Pair it with your favorite frosting (like my dark chocolate sour cream buttercream frosting) and you got yourself the best chocolate cupcakes ever.
Jump to:
- Recipe Ingredient Notes
- How to make Gluten Free Chocolate Cupcakes
- Storage & Freezing
- Frosting Ideas for Chocolate Cupcakes
- Difference between Dutch processed and natural cocoa powder
- FAQ for Gluten Free Chocolate Cupcakes
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this gluten-free chocolate cupcake recipe with Bob's Red Mill 1 to 1 Gluten Free Flour, King Arthur Measure for Measure and my own gluten-free flour blend. Both blends already contain xanthan gum. Both products used worked fabulously in this recipe and give the cupcakes a tender texture. This recipe will not work with almond flour or coconut flour.
Neutral Oil: the tenderness of these gluten-free cupcakes cake comes from vegetable oil since it stays liquid even after cooling. Cakes made with butter normally should be brought to room temperature before serving. I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine. I do not use coconut oil in my baking.
Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe for Gluten-Free Chocolate Cupcakes. Dutch-processed cocoa produces richer, fudgier flavors. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point cocoa powder I recommend Hershey’s Dutched Cocoa, Special Dark, 100% Cacao. Be aware if you use Natural Cocoa Powder in this recipe, the muffins may be dry and lighter in color.
Instant Espresso: The instant espresso in this recipe brings out the chocolate flavor. It’s an optional ingredient but highly recommended. Instant Espresso can be found in your grocery store where the coffee is sold. It often comes in single servings but is also available in larger jars. If you do not have any instant espresso on hand but would like to incorporate some coffee flavor, you may substitute half (or all) of the hot water used in the cupcake batter with freshly brewed hot coffee.
How to make Gluten Free Chocolate Cupcakes
Making gluten-free chocolate cupcakes is very simple. This is a fabulous baking project to make if this is your first time baking or have little ones who love helping in the kitchen. This recipe does not require a stand mixer or an electric mixer.
Step 1: Start by preheating the oven to 350F and arrange your oven rack in the middle of the oven. Line a standard cupcake pan with cupcake liners. Muffin pans and cupcake pans are the same sizes.
Step 2: In a large bowl sift together gluten-free flour, cornstarch, dutch processed cocoa powder, instant espresso powder (if using), baking powder, baking soda, and kosher salt. If you like you can add a teaspoon of vanilla extract but I always skip it in this recipe since it does not contribute anything to the overall taste, unlike vanilla in gluten-free vanilla cupcakes.
Step 3: In a separate large mixing bowl combine the granulated white sugar, eggs, and oil. Whisk them together until smooth.
Step 4: Whisk the wet ingredients into the dry ingredients. Your batter will be very thick. Add the HOT but not boiling water and whisk until it is a smooth batter. The hot water helps to hydrate the cocoa powder and enhances the chocolate flavor.
Step 5: Using a large cookie scoop, fill each cupcake cavity of your cupcake pan around ⅔ full. Try not to overfill them.
Step 6: Bake the gluten-free chocolate cupcakes at 350F for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Make sure not to overbake your cupcakes since overbaking will try them out.
Step 7: Remove the cupcakes from the oven and allow them to cool in the cupcake tins for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Storage & Freezing
To store unfrosted cupcakes, let them cool completely at room temperature. Place the unfrosted cupcakes in an airtight container that is large enough to hold them without crushing or touching one another. This will help maintain their freshness and prevent them from drying out. The unfrosted chocolate cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months.
Frosting Ideas for Chocolate Cupcakes
There is almost no frosting that will not work for these perfect gluten-free chocolate cupcakes. Here are a few fun frosting recipes you can find on my website.
Dark Chocolate Sour Cream Frosting (Highly recommend this for chocolate lovers)
Cream Cheese Frosting (easy recipe)
Difference between Dutch processed and natural cocoa powder
The two basic types of cocoa powder are Dutch-process and natural.
Natural cocoa powder is ground cocoa powder in its pure form. It doesn’t undergo further processing which leaves the cocoa a light, chalky brown color with a bitter taste to it. Natural cocoa powder is generally paired with baking soda (which is alkali) in recipes. Because cocoa beans are naturally quite acidic, baking soda will trigger the chemical reaction that causes lift and lightness in your final bake.
Dutch-process cocoa powder, discovered by a Dutch chocolate maker, on the other hand, is made by soaking cocoa beans in an alkali solution which neutralizes the acidity and cuts a bit of the bitterness. The result is a product that is darker in color and has a less bitter flavor. It creates what some people consider a richer, fudgier flavor in baked goods. Dutch-process cocoa powder along with oil is the secret to moist cupcakes.
Black cocoa powder is a style of Dutch-process cocoa powder that - because of heavy, repeated processing- is extremely dark in color (think Oreo cookies). If you are looking for this deep dark color, I recommend giving the black cocoa powder a try.
FAQ for Gluten Free Chocolate Cupcakes
Unfrosted cupcakes will stay fresh for two days without refrigeration. However, if the room is particularly hot or humid, the cupcakes may spoil more quickly. To extend their shelf life, consider refrigerating them after the first day. Always use your best judgment and check for any signs of spoilage, such as mold, off smells, or changes in texture, before consuming cupcakes that have been left out for an extended period. When in doubt, it's safer to store them in the refrigerator.
This chocolate cupcake recipe is gluten-free and dairy-free (also soy and nut-free). This recipe gluten-free cupcakes is dairy-free and can be adjusted to be egg-free by using aquafaba as an egg replacement (3 tablespoons of aquafaba per egg). I have not tested this recipe with any other egg replacer.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Recipes to try
📖 Recipe
Simple Gluten Free Chocolate Cupcakes
Simple gluten-Free Chocolate Cupcakes with a rich, decadent chocolate flavor that pairs well with either chocolate or vanilla frosting (or whatever frosting your choose to make)
Ingredients
- 155 grams Gluten Free Flour
- 10 grams gluten free cornstarch
- 40 grams unsweetened cocoa powder
- 200 grams white granulated sugar
- 1 teaspoon instant espresso (optional)
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 75 grams neutral vegetable oil
- 140 grams water, hot - not boiling
Instructions
How to make the gluten free chocolate cake
- Preheat the oven to 350°F.
- Prepare your pan of choice - line one muffin tray with 12 muffin cups or line an 8" or 9" round cake pan with parchment paper.
- In a bowl whisk together the gluten free flour, cornstarch, cocoa, instant espresso (if using), baking powder, baking soda, and salt. Set aside.
- In a separate bowl combine eggs, oil and granulated white sugar. Whisk until smooth.
- Add the wet ingredients into the dry ingredients and with a whisk to combine. Add the hot (not boiling) water and whisk until it is a smooth batter.
- Use a large cookie scoop (#20 - the yellow one) and divide the batter between the cupcake liners.
- Bake the cupcakes until the center feels firm when gently pressed, and a toothpick inserted in the center comes out clean, around 20-22 minutes.
- Remove the cupcakes from the oven and allow the cupcakes to cool in the pans for 5 minutes, then turn out onto a rack to cool completely.
- Frost the cooled cupcakes with your favorite buttercream and enjoy!
Notes
Store the cupcakes in your fridge for up to 5 days - allow them to come to room temp before eating! Those can be frozen as well
Nutrition Information:
Yield:
12 cupcakesServing Size:
1 cupcake without frostingAmount Per Serving: Calories: 210
Priscilla Diaz says
Made these cupcakes today and they are PERFECT! Easy recipe to follow and make. Highly recommend to make 😋
MeElis says
So delicious and dangerously easy.
Daniela says
I am all for dangerously easy recipe 😉
Sarah Beaudry says
I made this recipe twice for a friend who needed a gluten-free cake. I baked it in a 9inch round pan instead of cupcakes. They were super impressed and had to double-check it was gluten-free. The second time I made it I got to try some and it's super moist and delicious! Both times I paired it with the the dark chocolate sour cream frosting and I think that's one of my favourite frostings ever, not too sweet and not too buttery but also super easy to make.
Daniela says
Thank you so much, Sarah! I am so glad this was a big hit
Diane G. says
I have a question concerning the oil and water. You measure them in grams instead of ounces or millimeters. I’ve never seen liquids weighed.
Daniela says
Because it is the most accurate way to measure any ingredient. No matter if it's dry or a wet ingredient. A scale is the way to go 🙂
Diane G. says
I did weigh everything and just finished eating one. They are delicious! I used KAF Measure for Measure. Thank you for a fantastic recipe!
Daniela says
Oh this makes me happy to hear! Glad you enjoy them (those gluten free chocolate cupcakes are so good!)
Erin says
This recipe is fabulous! I do find when I’m baking the cupcakes they tend to rise strangely, they do not have a uniform dome to the top of the cake. I tap the cupcakes on the bench before baking to remove air bubbles. Any way I can solve this?
Daniela says
Erin, do you have a fan operated oven? Also - do you have an oven thermometer?
Erin says
Yep I do have a fan oven, but no thermometer.
Daniela says
It’s the fan that causes that issue. I highly recommend turning it off if possible
Erin says
Problem solved! Thank you!!
Daniela says
Hooray!
JJ says
Timing suggestions for an 8 inch round or 9 inch square?
Daniela says
Hello, while I can not provide 100% correct times since it has been a while since I baked the chocolate cake I would recommend checking the cake around 28-30 minutes when baked at 350F. The internal temperature should be around 210F.
JJ says
Perfect thanks! I'll report back
JJ says
Ok I did 2 - 8" circles. Did not use convection (thanks for the tip). Because I did two rounds I ended up having to increase the bake time up to 36 minutes, rotating them halfway through, both on middle rack (my oven may also cook slightly low). They only make it to about 202 before I pulled them since they were pulling away from the sides and centers were set with no crumb. Fingers crossed they're tasty!
KK says
I used this advice from these comments above for making a layer cake! We baked our 9x9 for 29 minutes and it was perfect. I then torted the layers to have a four layer cake with cream cheese frosting. It was a huge it! Definitely a keeper recipe for us.
elizabeth a fraccaro says
Made these cupcakes and they are excellent. I'm not sure if I like these or the vanilla better. I may mix the batter and make a marbled cupcake. And the frosting is so creamy and smoother, and not sugary like some frostings. Thanks for your wonderful site Daniela. I think you should write a cookbook --I would love to have all your recipes in one place. Preferably one that will lay flat!! Also, is it possible to post photos with these comments? Would love to see what other people are doing with your recipes. Thanks!!
Helen says
HI Daniela,
I would like to make your recipe for g-f chocolate cupcakes for my daughter who has Celiac. However, my granddaughter has a life -threatening allergy to all nuts, peanuts and tree nuts. Can you tell me if the Valrhona Pure Cocoa Powder or the Cacoa Barry Extra Brute Cocoa Powder is nut free.
Thank you
Daniela says
Hi Helen, while I can't find the product spec sheets for Cocoa Barry or Valrhona online, I KNOW this product from Guittard is free of nuts: Guittard Cocoa Powder. Here is the link where you can buy it via amazon: Guittard Cocoa Powder
Robin DZamba says
Love this recipe and so did my senior girls at church. Thanks for taking all the guesswork work out of baking. I live at 4236 feet and adjusted baking time, but so good.