These gluten-free chocolate cupcakes are full of chocolate goodness! If you love chocolate, this easy cupcake recipe is the perfect gluten-free chocolate cupcake recipe. These cupcakes are moist, chocolaty, and just plain irresistible! I also include a dairy-free option for those who are dairy-free.
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This is an easy beginner-level moist gluten free chocolate cupcake recipe that is fun to make. I have several variations so you can make it to follow your dietary restrictions. The texture of these cupcakes is fluffy and soft. My gluten-free chocolate cupcakes are topped with a rich and creamy chocolate buttercream frosting, making them a favorite recipe with my readers.
If you want these gluten-free chocolate cupcakes with buttercream frosting, these are perfect for a birthday, groom’s cake, holiday, or any other special occasion!
For more great options, check out more of my gluten-free cupcake recipes!! If you love chocolate as much as I do, you will also want to try this decadent Gluten-Free Chocolate Cake and my Gluten Free Devil’s Food Cake recipes!
These are the best I have ever had. I mixed in coconut sugar with reg sugar and everyone loved them. it also made 15. l love them. no body knew they were GF.”
kathleen w., blog comment
Allergen Information:
This homemade chocolate cupcake recipe is gluten-free, soy-free, nut-free, and oat-free. Make them dairy-free milk and yogurt.
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 flour blends listed above. That doesn’t mean others will not work; I have not tested other flours. Do not use coconut flour, which will not work in this recipe.
- Cocoa Powder – Many ask me what cocoa powder is gluten free. Most cocoa powders are gluten-free, but always read the label. My favorite is Anthony’s Cocoa Powder. and it is labeled gluten-free. Important Note: I used regular cocoa powder in this recipe. If you use Dutch process or black cocoa powder, you MUST use baking soda instead of baking powder. Baking powder only works with regular cocoa powder.
- Baking Powder – Use aluminum-free baking powder.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon. Binders are very important in gluten free baking because it provide elasticity and structure. Please see my Related Reading section below to learn more about binders in gluten-free baking.
- Butter—Use unsalted butter for the frosting. If you want this cupcake recipe to be dairy-free, use non-dairy butter.
- Coconut Oil—I include some coconut oil because it adds a nice flavor, but you can also use other types of oil. You can also use vegetable oil or unsalted butter if you prefer.
- Yogurt – This adds extra moistness to your cupcakes. I used regular full-fat plain yogurt, but you can also use vanilla flavored. You can use dairy-free yogurt as well.
- Eggs – Use large eggs at room temperature for best results.
- Milk – You can use regular milk or dairy-free milk. I often use almond or gluten free oat milk. Do not use canned coconut milk because it is too thick and makes the cake turn out dense.
- Powdered Sugar – Powdered sugar should be gluten free, but always double-check the labels to be safe that it wasn’t processed on shared equipment.
- Vanilla Extract – I recommend using pure vanilla extract, not imitation vanilla.
My Best Gluten-Free Cupcake Tips:
1. Don’t stir the batter too much. People often think they need to keep mixing it, which adds air to the batter, creating a less-than-stellar cupcake.
2. Let the batter sit for 15 minutes. This helps the rice flour soften so there is no grittiness.
3. Use room temperature ingredients. If the ingredients are too cold, they can affect how they bake.
4. Don’t overbake the cupcakes or bake them at too high of a temperature. Double-check your oven temperature is accurate. Otherwise, they will turn out dry and not as flavorful.
Step-By-Step Photos and Directions:
Follow these simple steps to make your gluten-free chocolate cupcakes. First, prep the oven by preheating it to 350º F and move the oven rack so that it is positioned in the middle of the oven.
Step 1: Mix the Dry Ingredients
- In a large mixing bowl, combine the gluten-free flour, cocoa powder, sugar, and the rest of the dry ingredients.
- Whisk everything together until it is all well blended. I like to whisk the dry ingredients because it mixes them together more thoroughly than using a wooden spoon.
Sandi’s Measuring Tip:
I typically use measuring cups to measure my gluten free flour blend. It is tricky to weigh the ingredients because every gluten free flour blend has a different weight and starch-to-grain ratio, which affects the moisture level of the baked goods.
- Leveling Method: Scoop the flour directly into the measuring cup, then level it off with a knife. Avoid packing the flour down in the measuring cup.
- Spoon Method: Use a spoon to fill the measuring cup, then level it with the flat edge of a knife.
Step 2: Mix the Wet Ingredients
- Whisk together the eggs, vanilla extract, yogurt, milk, and oil until smooth in a separate smaller bowl. You will need to warm the coconut oil so that it is liquid if you use this type of oil.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep the cupcakes light and fluffy. I do not recommend using a stand mixer to make the cake batter.
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This photo shows the consistency of your chocolate cupcake batter. It should be smooth with no lumps.
📢 Sandi says: Different gluten-free flour blends have varying starch-to-grain ratios. This can make consistent gluten free baking a huge challenge. Adjust the batter consistency as needed by adding more liquid if it’s too thick or more flour if it’s too runny.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 3: Prep the Cupcake Pan
- Line a muffin pan with parchment paper cupcake liners. I only use parchment paper liners because they prevent the cupcakes from sticking to the paper.
- Use a large cookie scoop to fill each liner about 3/4 full with batter evenly. I use an XOXO cookie scoop because it holds up to any type of batter. It is inexpensive and lasts forever.
Step 4: Bake the Cupcakes
- Bake the cupcakes for 20-22 minutes. If you fill your cupcake cups with more or less cupcake batter, the baking time may vary slightly.
- Test for doneness by inserting a toothpick into the center of a cupcake—if it comes out clean, they have finished baking. If you see any batter or crumbs, they will need a few more minutes to bake.
Step 5: Cool the Cupcakes
- Remove the cupcakes from the oven and place them in the pan on a cooling rack for 5 minutes.
- Carefully use a knife to lift each cupcake in its paper liner from the pan and transfer it back to the wire rack to finish cooling completely before frosting.
Step 6: Make the Chocolate Buttercream Frosting
- Add the softened/room temperature butter and the rest of the ingredients to a stand mixer with a whisk attachment or use an electric mixer.
- Mix on low speed as the powdered sugar and cocoa powder are mixed in. Gradually increase to medium speed and mix for another 30 seconds. Whip until the frosting is fluffy.
Step 7: Frost the Cupcakes
- Fill a piping bag fitted with your favorite frosting tip with the chocolate buttercream. If you want to watch me frost a flower decoration, see this How to Frost Cupcakes video.
- Pipe frosting onto each cooled cupcake and decorate any way you like.
👀 Sandi Says: If you are decorating with sprinkles, be sure to check my list of gluten free sprinkles.
Topping Ideas:
Take these delicious cupcakes to a whole new level with some of these fun flavor ideas:
- Raspberries – Add a fresh, ripe raspberry to the very top of the cupcake. It will look stunning!
- Chocolate shavings – You can sprinkle dark, milk, or white chocolate over the cupcake’s top. These cupcakes are very sweet, so don’t go crazy.
- Sprinkles – You can never go wrong with a few sprinkles.
- Strawberry – Adding a strawberry is perfect to give the cupcake a romantic look!
- Check out all of my frosting tips and tricks in my Gluten Free Frosting Guide.
Gluten-Free Cupcake Troubleshooting:
There are many reasons why your gluten-free cupcakes don’t turn out as expected. Here are the most common issues I hear from my readers and how to fix them!
Why are the cupcakes too moist?
If your cupcakes are too moist, you either didn’t use the flour blends I tested, didn’t bake them long enough, used too much butter or oil, or used too much liquid. Every gluten-free flour blend has a different starch-to-grain ratio, affecting the liquid levels and how the fat is absorbed in the flour blend. (Imagine starch and oil combined…it can make a pasty gunk. Many gluten free flour blends have a very high starch content.) If you use a flour blend different from the one I tested, be sure to look at my step-by-step photos and compare the batter consistency of your batter to mine.
Why did my cupcakes sink in the middle?
The two main reasons cupcakes sink in the middle are either you opened the oven door during the baking process, or you used too much liquid in the batter. I know you are tempted to open the oven door to get a better look at the baking cupcakes, but opening the oven door adds a blast of cool air, and it can cause your cupcakes to fall.
Why did the cupcakes stick to the cupcake papers?
This is very common in gluten-free baking. I always recommend using parchment paper cupcake liners. It makes a huge difference! Using the right tools will always make a difference in baking.
Storage Tips:
Storing cupcakes is easy with the right steps.
- Brush with Syrup:
- After baking, I recommend using a pastry brush to brush the top of each cupcake with a simple syrup (sugar dissolved in water.) This will help to lock in moisture, especially if you are serving the cupcakes the next day.
- Store Properly:
- Store cupcakes in an airtight cupcake container. This cupcake container allows you to store the cupcakes frosted. Store the cupcakes in the refrigerator. They will keep fresh for up to 3 days.
- Freeze for Freshness:
- Gluten-free baked goods tend to spoil easily. I recommend freezing the cupcakes if you do not plan to serve them within 24 hours.
- Freeze unfrosted cupcakes in an airtight container. Defrost them at room temperature to preserve their texture.
- Once they are at room temperature, they can be frosted when they are at room temperature.
Gluten-Free Related Reading
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
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 Chocolate Cupcakes
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup cane sugar
- ¾ cup unsweetened cocoa powder * see note
- 1 teaspoon baking powder aluminum free
- ⅛ teaspoon salt
- ½ cup milk or non-dairy milk * see note
- 1 teaspoon pure vanilla extract
- ½ cup plain yogurt
- 3 tablespoons coconut oil OR butter
- 3 large eggs
Frosting
- ½ cup unsalted butter room temperature
- 3 cups powdered sugar
- ½ cup cocoa powder * see note
- 4 tablespoons milk (*I added more to get the thickness I wanted 1 TB at a time.
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Instructions
- Preheat the oven to 350º F.
- Add your gluten free flour, cocoa powder, sugar, and the rest of the dry ingredients to a large mixing bowl. Whisk to blend them together.
- In a separate smaller bowl, add the eggs, vanilla extract, yogurt, milk, and oil and whisk to mix them. Pour the wet ingredients into the dry ingredients and mix them together gently until barely mixed.
- Note: Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
- Line your muffin pan with parchment paper-lined cupcake liners. Scoop your cupcake batter into the cupcake liners. Fill each about 3/4 full of cupcake batter.
- Bake the cupcakes for 20-22 minutes at 350º F.
- Remove the cupcakes from the oven. Carefully lift the cupcakes out of the pan onto a wire rack to cool.
Frosting:
- While the cupcakes are cooling, you can mix up the chocolate buttercream frosting. Add the softened butter and the rest of the ingredients to a stand mixer with a whisk attachment or use an electric mixer.
- Mix on low speed as the powdered sugar and cocoa powder become mixed in. Gradually increase to medium speed and mix for another 30 seconds.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. 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 1 teaspoon.
- I used milk, but almond milk will also work well.
- To test for doneness, insert a toothpick into the center of a cupcake. 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. Freeze unfrosted in a zipper bag.
- My favorite brands of gluten free cocoa powder are Anthony’s and Ghirardelli. NOTE: If you use regular cocoa powder, use baking powder. If you use Dutch process or black cocoa, you must use baking soda. Dutch process and black cocoa powders are a lot more acidic and need baking soda to help them rise.
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.
This post was updated from an older post written on March 4, 2019, with new photos and better baking tips and directions.
These are the best I have ever had. I mixed in coconut sugar with reg sugar and everyone loved them. it also made 15. l love them. no body knew they were GF.
I am so glad you loved the recipe. I am so glad you came back to let me know. Thank you!
I was a little confused by the milk, butter, and oil. All of these ingredients are listed, but in the directions it doesn’t say to add the milk with the rest of the wet ingredients. It also says to add both oil and butter. In the middle of making them to bring to a football game I noticed the oil and butter. I checked the comments and figured out it was only the oil. When I was done mixing, my mix was so dry. I knew there was no way this could be right. So I added a little more oil. Still too dry. I went back and read again and noticed the milk. I had to add it at the very and am praying they come out ok and I didn’t waste expensive gluten free flour. It might be helpful to change the wording on the direction to include milk in the wet mix and take out adding butter. Fingers crossed!
Hi Cheryl, I really appreciate the feedback. I have clarified the directions. Thank you.
You say to add butter in the cupcake mix but there’s no butter in the ingredient list, only for frosting
Hi Jeanne, You can use butter or coconut oil. I hope that clarifies.
Hi. Could I make this receipe into a cake? If so what size of pan?
Yes, you can. You will need to bake it longer…I haven’t made this cake in that size pan so after 20 minutes you will need to do the toothpick test.
the coconut oil is hard at room temp…should it be melted/cooled?
Hi Jill, Yes, please do melt the coconut oil. Have a great Thanksgiving!
The cupcake mixing instructions mention butter, both in the intro paragraphs and in the recipe card, but butter is not listed as an ingredient in the cupcakes (only the frosting)! Not sure whether there is supposed to be butter in the cakes or not! I threw a half stick I had sitting out (1/4 c) into the 3 tbsp of coconut oil, melted them both before mixing all together. Also, I forgot to mix the wets separately but just added them all to the previously whisked dries. I used Bob’s Red Mill 1-to-1 with leveling method, 1% milk, plain Greek yogurt, everything else as listed. I baked them for 20 min and they turned out great! Filling the cups 3/4 full left me enough batter for a probable total of 14 cakes – I just topped off the 12 I had and they domed up nicely without being mushroom-y. Butter seemed a welcome addition!
The butter was for the frosting, I see where it got confusing so I made the text more clear. I am so glad it worked out, I am sure the extra butter made them really moist and yummy :-).
Hi! I would love to try to make this cupcake! It sounds absolutely delish!
I would like to know for the Nutrition Facts listed – is that the info for 1 cupcake?
Can I also know if the proportion for sugar replacement (eg. Equal) should also be the same (ie 3 cups)?
Hi Jasmine, It is calculated for a cupcake. I have never baked with Equal (or a sugar replacement like it) so I do not know how to advise you on using it in my recipe.
These are divine! I used almond flour option with brown rice flour instead of gf flour mix and even without xanthum or psyllium fibre the cupcakes are beautiful, with gorgeous round tops. Just waiting to ice with decadent icing but I will def be saving this recipe and following you for more! Thanks!
I am thrilled you love them and I think it is great they worked without the xanthan gum or psyllium husk. I never thought to try that combo, but it definitely sounds yummy. I would love it you could give my recipe a star rating if you have time so others see it. Thank you.
Hello. Do you use Dutch-process or natural cocoa powder? Thank you!
Hi Diane, I used regular cocoa powder, but I would assume Dutch-process would work too as long as it isn’t sweetened.
Hi, I can’t wait to try these! Question: do you think I could substitute the 1/2 c milk & 1/2 c yogurt for 1 c of buttermilk? I’m tempted to also try 1/2 c buttermilk and 1/2 coffee to enhance the chocolate flavor? Thoughts? Thank you!
I haven’t tested that but it should be okay.