Get ready for this fun new Gluten Free Dark Chocolate Cupcake recipe! This simple cupcake recipe is perfect for any special occasion. They are full of deep dark chocolate flavor in every bite. Perfect for a fancy black-tie party, Halloween, or anytime you want to dare to be different!
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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.
You will be hooked with one bite of these decadent gluten free dark chocolate cupcakes! Top with my Black Buttercream Frosting. From fancy black roses to frosting swirls, add a white chocolate bow tie to dress these up for prom or a wedding!
These gluten black velvet cupcakes are so easy to make. If you love cupcakes as much as we do, you will want to try all of the Best Gluten Free Cupcake recipes on this blog!!
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!
Why these gluten free black cupcakes are so fun:
- These black cupcakes are not only delicious, but their dark black color lends themselves well to fancy parties, Valentine’s Day, and Halloween.
- This cupcake batter is also fantastic to use to make a Halloween graveyard sheet cake!
- These cupcakes are not heavy. They are light and fluffy and have incredible dark chocolate flavor.
Allergen Information:
These homemade dark chocolate cupcakes are gluten-free, nut-free, oat-free, and soy-free. You can easily use non-dairy butter to make them dairy-free.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
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 the two blends listed above. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Black Cocoa Powder – To make these cupcakes black, you must use black cocoa powder. This cocoa powder has acid, so use baking soda. If you do use regular cocoa powder, I recommend using baking powder.
- Butter – Use unsalted butter.
- Eggs – Use size large eggs.
- Milk or non-dairy milk – I used almond milk, but other types of non-dairy milk also work.
Step-By-Step Photos and Directions:
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.
Step 2: Whisk the ingredients together. You will note the dry ingredients don’t appear black yet. This is normal.
Step 3: In a smaller mixing bowl, add the egg, melted butter, and milk or non-dairy milk. Whisk them together.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: 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.
Step 5: Line the muffin tin with parchment paper liners. If you are not using cupcake liners, spray coconut oil 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. While the black velvet cupcakes are cooling, it is time to make the frosting.
Add the frosting ingredients to a standing mixer. Mix on low speed, gradually increasing the speed. Whip until the frosting is light and fluffy! If you want a deeper black color, add 3-5 drops of black gel food dye.
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How to Make Frosting Rose Petals:
To make the rose frosting decoration, you will want to use a tip like this. Depending on petal size, you can use a small or larger tip.
Step 3: Squeeze the frosting bag with the fat side of the tip pointing outward and the skinny side towards the cupcake. Squeeze and make petals.
Swirl around the tip and continue to create the petals until you reach the base of the cupcake.
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.
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???
My Best Cake Baking Tips:
Baking the perfect gluten-free cake can be tricky. The most important parts are choosing the right flour, not overmixing the batter, and ensuring the recipe liquid ratio works for the flour blend you choose.
Why did my gluten-free cupcakes turn out dense or crumbly?
There is nothing more frustrating than having your gluten free cake turn out dense. A few potential issues can cause this.
- I always tell my readers not to use a stand mixer when they mix cake batter. They tend to overmix your batter, leaving you with a denser cake. Mix the gluten free cake batter only until the ingredients are combined, and avoid overbaking by checking the cake a few minutes before the suggested baking time.
- Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly 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 need 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?
- I know it is tempting to open the oven door and check on your cake, but opening the door while your cake is baking can cause it to sink in the middle. 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 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.
- 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 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
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend in this recipe. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain 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.
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 :-).