These gluten-free dark chocolate cupcakes are rich, fluffy, and deeply flavored with black cocoa powder for a striking, naturally dark color. They’re perfect for Halloween, Valentine’s Day, or an elegant black-tie event, and there’s no food dye or charcoal, just pure chocolate intensity.
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Today, I wanted to do two things with this post. First, I wanted to do something different. My daughter got me addicted to a new Netflix series called Sugar Rush. It is a dessert baking competition for professional bakers. Talk about droolishious desserts, it takes baking and cake decorating to an insane level!!
My daughter loves to decorate things I bake, so when we saw a team create a black cupcake recipe…we were both intrigued. These cupcakes are so versatile! I even used this recipe as a base for my Gluten-Free Black Velvet Whoopie Pie recipe.
These gluten-free cupcakes with black cocoa powder are so easy to make. If you love cupcakes as much as we do, you will want to try all of the Gluten-Free Cupcake recipes on this blog!! I also share a lot of great gluten-free baking tips in this recipe.
Sandi Says: This recipe was reworked to use only black cocoa powder on 10/10/24. I love this recipe so much more without any dye and charcoal. Wait until you taste the difference!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. That doesn’t mean others will not work, I just have not tested other flours. Read Why Gluten-Free Flour Blends Vary to learn more.
- Xanthan Gum – If your gluten-free flour blend doesn’t contain xanthan gum, please add 3/4 teaspoon. Read Why Binders Are Important in Gluten-Free Baking to learn more.
- Black Cocoa Powder – To make these cupcakes black, you must use black cocoa powder. Gives the cupcakes their black color and smooth, deep chocolate flavor without bitterness.
- Baking Powder or Soda – This cocoa powder and Dutch process cocoa powder need baking powder. If you use regular cocoa powder, I recommend using baking soda.
- Sugar – Use cane sugar.
- Butter – Use unsalted butter. Adds richness and moisture to balance the dryness of black cocoa.
- Eggs – Use large eggs.
- Milk or Non-Dairy Milk – I used almond milk, but other types of non-dairy milk also work.
A Note From My Kitchen
If you have a black tie affair or a spooky Halloween party, this is the cupcake recipe to make. This recipe was revamped in 2024 to use black cocoa powder, and after a couple of tests, I can say it is far superior to my original recipe.
I tested two easy-to-find flour blends, and both worked great. I did find Bob’s 1:1 blend benefited from letting the batter rest for 15 minutes. This allows the rice flour to soften more, eliminating any grit. Other blends also work, but you may need to adjust the batter’s moisture. If your cupcake batter is too thick, add more milk. If your batter is too runny, add more flour. Adjustments like this are normal in gluten-free baking.
How to Make Gluten-Free Dark Chocolate Cupcakes (Step-By-Step)
Preheat the oven to 350º F and set the oven rack in the middle position in the oven.
Step 1: Add your dry ingredients to a large mixing bowl. This includes flour, black cocoa powder, sugar, baking soda, and salt. Whisk the ingredients together. You will note the dry ingredients don’t appear black yet. This is normal.
Step 2: In a smaller mixing bowl, add the egg, melted butter, and milk or non-dairy milk. Whisk them together.
Step 3: Pour your wet ingredients over the dry ingredients. Mix the ingredients until they are just barely mixed. Do not overmix your batter, or your cupcakes will turn out denser. The batter should be thick, but somewhat pourable.
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Step 4: Line the muffin tin with parchment paper liners. If you are not using cupcake liners, spray gluten-free baking spray in a muffin tin and add your gluten free cupcake batter. Fill each muffin cup 3/4 full of batter. Bake at 350º F for 20-22 minutes until done.
Step 5: Remove the black cupcakes from the oven and place them onto a cooling rack. Let them sit in the pan for five minutes, then carefully remove them and place them back on the cooling rack. While the black velvet cupcakes are cooling, it is time to make the frosting.
How to Make Frosting Rose Petals:
Step 1: Add the frosting ingredients to a standing mixer. Mix on low speed, gradually increasing the speed. Whip until the frosting is light and fluffy!
Step 2: To make the rose frosting decoration, you will want to use a tip like what is shown in the second photo. Depending on the petal size, you can use a small or larger tip. Fill a frosting bag.
Step 3: If you prefer a simple swirl, use a large round tip and pipe a generous mound of frosting.
To make the flowers: Squeeze the frosting bag with the fat side of the tip pointing outward and the skinny side towards the cupcake. Squeeze and make a petal section. Swirl around the tip and continue to create the petals until you reach the base of the cupcake.
For variety, you can use any color or flavor of Gluten-Free Frosting.
Frequently Asked Questions:
Mixing your batter by hand is the secret to light and fluffy cupcakes. Mix the wet and dry ingredients until they are just barely mixed. Overmixing can break up the air bubbles, making your cupcakes denser.
Dairy-free milk will work; I do not recommend canned coconut milk because it is too thick.
These cupcakes will last up to 4 days in an airtight container or up to 4 months in the freezer.
Yes, these cupcakes freeze very well. Place cooled cupcakes in a freezer-safe zip bag. I recommend freezing them without the frosting.
Add googly candy eyes, and you have the perfect Halloween cupcakes!! This recipe makes 12 gluten free black cupcakes. Need more cupcakes???
Why did my gluten-free cupcakes turn out dense or crumbly?
There is nothing more frustrating than having a gluten-free cake turn out dense. A few potential issues can cause this.
- I advise against using a stand mixer when mixing cake batter. It tends to overmix your batter, resulting in denser cupcakes. Mix the gluten-free cake batter by hand only until the ingredients are combined.
- Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will affect the cake’s moisture level. If you are using a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
- The same answer for #2 goes for if your cake is crumbly. Chances are, you needed to add more liquid to your cake batter to compensate for the grain-to-starch ratio of your flour blend.
Why did my gluten-free cupcakes sink in the middle?
- If your cake sank in the middle, did you open the oven door while they were baking? Cakes need a consistent, steady baking temperature. Opening the oven door lets cooler air into the oven, slowing the baking process.
- Always check the expiration date of your baking powder or baking soda before using it. An expired leavener can cause all sorts of issues in baking.
- Is the cake underbaked? Know that the cake bakes from the outside in, so if you take it out of the oven too soon, the middle hasn’t had a chance to finish baking. Do the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.
More Gluten-Free Cupcake Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Black Velvet Cupcakes (Dark Chocolate!)
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup black cocoa powder * see note
- 1 cup cane sugar
- 1 teaspoon baking powder * see note!
- ⅛ teaspoon salt
- ¾ cup unsalted butter melted
- 2 large eggs
- 1 ¼ cup milk or non-dairy milk
For Black Frosting:
- 3 cups powdered sugar
- 1 ½ cups unsalted butter softened
- ⅓ cup black cocoa
- 3 tablespoons up to 1/4 cup water
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 1 1/2 cups gluten free flour blend,3/4 cup black cocoa powder,1 cup cane sugar,1 teaspoon baking powder, and 1/8 teaspoon salt. Whisk to blend.
- In a smaller bowl, add 3/4 cup unsalted butter (partially melted), 2 large eggs, 1 1/4 cup milk or non-dairy milk, and mix well.
- Pour the wet ingredients over the dark ingredients and mix. Do not overmix the batter or your cupcakes can turn out dense. If your batter seems too thick, add more milk. If your batter seems too runny, add more flour. Make adjustments one tablespoon at a time.
- Add cupcake batter to a greased muffin tin (or use parchment paper liners.) Fill each 3/4 full if you are frosting the cupcakes.
- Bake the cupcakes for 20-22 minutes until done. You can test to see if they are done by inserting a toothpick in the middle of a cupcake. If it comes out clean, the cupcakes are finished baking.
- Remove the cupcakes from the oven to a cooling rack. Do not frost the cupcakes until they are fully cooled.
Frosting
- Add 3 cups powdered sugar, 1 1/2 cups unsalted butter, 1/3 cup black cocoa, 3 tablespoons up to 1/4 cup water, to a standing mixer bowl. Add a whisk attachment and mix the frosting until it is black and creamy. Add optional black gel food coloring if you prefer.
- Decorate with frosting (see the above post for instructions to decorate these.)
Notes
- If your gluten-free flour blend doesn’t contain a binder like Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- Every gluten-free flour blend has a different grain-to-starch ratio. If your batter is very runny, add more flour. If your batter seems dry, add more liquid.
- Use black cocoa powder for these cupcakes. It helps you get that deep black color naturally. Note that you can use regular cocoa or Dutch process cocoa powder.
- If you use regular cocoa powder, use baking soda. If you use black or Dutch process cocoa powder, use baking powder.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- To test for doneness, insert a toothpick into the center of the cupcakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
- These cupcakes will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Just curious why you didn’t just use black cocoa for the cake and frosting. That takes away the need for charcoal and food coloring. Frosting darkens overnight, with black cocoa, so I make it the day before
Hi Anita, I couldn’t find the black cocoa when I made that recipe. It is a great idea for those who can find it.
Could you use this recipe to make a cake (with longer cooking time)?
Hi Janice, yes, you can 🙂
Instead of black food coloring why not use black cocoa. It’s a super Dutched process cocoa used by bakers to create really dark desserts. King Arthur Flour sells it.
That is a great idea. I will check this out on Amazon and see what it is. Thank you!
Hi Sandi, these look great, and I’m definitely going to try them for a bridal shower that I have to bring a dessert to. But i’m not going to use the charcoal, just the back food dye, so how much should I use then?
Also, I’m nervous about making the rose petals frosting. Could you break the process down more, or point me to a website for that?
Thanks!
Hi Feebee, I used a lot of food dye…just being honest b/c I literally squirted in dye until it was dark black. I read each brand is different. I used a gel-based dye. this is the tutorial my daughter used: https://www.wilton.com/how-to-make-icing-roses/WLTECH-129.html Good luck :-).