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Home Recipes Cupcakes Recipes

The Best Gluten Free Chocolate Cupcakes

Published: Mar 20, 2022 by Sandi Gaertner · 52 Comments · This post may contain affiliate links

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a pinterest collage pin of the cupcakes photo

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 to make. These cupcakes are moist, chocolaty, and just plain irresistible! I also include a dairy-free option for those who are dairy-free.

Rows of frosted chocolate cupcakes on the counter.
Jump to:
  • Why These Cupcakes Are Great:
  • Ingredient Notes:
  • Recipe Step-By-Step Directions:
  • Topping Ideas:
  • Top Tips:
  • Recipe FAQ:
  • More Gluten Free Cupcake Recipes:
  • 📖 Recipe
  • 💬 Comments

Our family loves to spend time together in the kitchen, and if you recall my delicious Gluten Free Vanilla Cake recipe, my daughter has been "hired" to decorate my gluten free desserts to look beautiful! She is a big fan of the British Baking show and has all sorts of fun decorating ideas.

This is an easy beginner-level 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.

For more great options, check out my Gluten Free Cupcakes recipes!!

Omg I love this recipe best homemade cupcakes I’ve made 10/10 Recommend making these!"

Rachel C., Pinterest User.

Why These Cupcakes Are Great:

  1. They are perfect for any occasion. School parties, bridal showers, bake sales, birthday parties, or any time!
  2. These cupcakes have an incredible rich chocolate flavor. They are made for every chocolate lover.
  3. My gluten free chocolate cupcakes are topped with a creamy chocolate buttercream frosting, making them a favorite recipe with my readers.
  4. I use simple ingredients that are easy to find at most local grocery stores.
A single chocolate cupcake on a charcoal grey plate.
Top Pick
King Arthur, Measure for Measure Flour 3 lbs
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

  • Gluten free flour blend - 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. Do not use coconut flour as that 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 favorites are Anthony's Cocoa Powder and Ghirardelli.
  • Xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  • Butter - Use unsalted butter. If you would like this cupcake recipe to be dairy-free, use non-dairy butter.
  • Coconut oil - I include some coconut oil as well as butter. This adds a little sweetness. You can use vegetable oil if you prefer.
  • Yogurt - This adds 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 size large eggs that are room temperature for best results.
  • Milk - You can use regular milk or dairy-free milk. I often use almond milk. I do not recommend using coconut milk.
  • Powdered sugar - Powdered sugar should be gluten free, but always double-check the labels to be safe.
  • Vanilla extract - I recommend using pure vanilla extract, not imitation vanilla.

Recipe Step-By-Step Directions:

Gluten free chocolate cupcake dry ingredients in a bowl with a whisk.

Step 1: 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.

To measure your gluten free flour use one of these two methods:

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Chocolate cupcakes wet and dry ingredients in a bowl.

Step 2: In a separate smaller bowl, add the eggs, vanilla extract, yogurt, and oil and whisk to mix them.

Pour the wet ingredients into the dry ingredients and mix them together gently until barely mixed. Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.

Gluten free chocolate cupcake batter in a bowl.

This photo shows what your chocolate cupcake batter consistency will look like. It should be a smooth batter with no lumps.

Chocolate cupcake batter in a muffin tin ready to bake.

Step 3: Line your muffin pan with parchment paper-lined cupcake liners. Scoop your cupcake batter into the cupcake liners. I really like these parchment paper liners because the cupcakes don't stick.

Step 4: Bake the cupcakes for 20-22 minutes at 350º F. You will know the cupcakes are done when you can insert a toothpick in the middle and the toothpick comes up clean. (If there is batter on the toothpick, it will need to bake a little longer.)

Chocolate cupcakes on a cooling rack.

Step 5: Remove the cupcakes from the oven. Carefully lift each out of the cupcake tin to a wire rack to cool.

Step 6: 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.

Step 7: Grab a piping bag and frosting tip. Cut the tip off the piping bag and drop the tip inside. Fill the pastry bag ¾ full with frosting and pipe some frosting onto each cupcake. Have fun and experiment to see what looks best to you!

Note: 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 use dark, milk or white chocolate to sprinkle over the top of the cupcake. 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.
Three frosted cupcakes on the counter.

You may also love this easy Gluten Free Crock Pot Lava Cake!

Top Tips:

Here are a few tips to help you make sure that your cupcakes are tasty and moist every time.

  • Don’t stir the batter too much. Often people think that they need to keep mixing it and that adds additional air to the mix. This creates a less-than-stellar cupcake.
  • Use quality ingredients. I know that food can get expensive, but when it comes to baking, you should spend the extra money on quality ingredients.
  • Room temperature ingredients - If the ingredients are too cold it can affect how they bake. Allow butter and other cold ingredients to sit at room temperature before mixing.
  • Use a large cookie scoop to put the batter in the cupcake tin. Then you will have gorgeous uniform cupcakes.
  • Don’t overbake or bake at too high of a temperature. Double-check your oven temperature and check the cupcakes often to ensure you don’t overbake. Otherwise, they will turn out dry and not as flavorful.

Recipe FAQ:

How do you know when they are done baking?

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.

Can you use egg replacer instead of eggs?

I have not tested using any egg replacers in this cupcakes recipe.

What makes a cupcake moist and fluffy?

The secret to moist fluffy cupcakes is to be very careful not to overmix the batter. The batter gets air bubbles when mixing and overmixing can burst all of these air bubbles.

Why did the cupcakes turn out dry?

If your cupcakes turned out dry, this means you used too much gluten free flour, or a very starchy gluten free flour blend. To measure your gluten free flour, I recommend using either the spoon method or leveling method I outline in Step 1 above.

How should I store cupcakes?

There are a few options to store gluten free cupcakes. First, you can store them frosted or unfrosted in an airtight container on your counter. If for some reason you do not have an airtight container, you can wrap them with plastic wrap. Make sure to use several sheets of plastic wrap to ensure that air doesn’t get to the cupcakes.

Due to the dairy in the frosting, you should store the leftover frosting in the fridge. Additionally, if you have frosted all the cupcakes, store them in the refrigerator as well.

Can I freeze cupcakes?

Yes, you can freeze cupcakes for 2-3 months. Make sure they have, and you store them in an airtight container. Do not frost them until you are ready to eat them. When you are prepared to use them, defrost on the counter and frost as needed.

Freezing them ahead of time makes your life even easier if you are planning a big birthday party, bridal shower, or community event. You can make large batches and freeze them the day you need to serve them.

This post was updated from an older post written on March 4, 2019, with new photos and better baking tips and directions.

More Gluten Free Cupcake Recipes:

  • The Best Gluten Free Cupcakes
  • Easy Gluten Free Vanilla Cupcakes
  • Easy Gluten Free Lemon Filled Cupcakes
  • Wickedly Good Gluten Free Caramel Cupcakes
  • Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting

📖 Recipe

rows of chocolate cupcakes on the counter

Gluten Free Chocolate Cupcakes

Sandi Gaertner
Moist delicious gluten free chocolate cupcakes recipe with a chocolate buttercream frosting.
4.87 from 29 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 358 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Muffin pan

Ingredients
  

  • 1 ¼ cup gluten free flour blend * see note
  • ¾ cup sugar
  • ¾ cup unsweetened cocoa powder * see note
  • 1 teaspoon baking powder aluminum free
  • ⅛ teaspoon salt
  • ½ cup milk * see note
  • 1 teaspoon pure vanilla extract
  • ½ cup yogurt
  • 3 tablespoons coconut oil or butter
  • 3 large eggs

Frosting

  • ½ cup butter * see note
  • 3 cups powdered sugar
  • ½ cup cocoa powder
  • 4 tablespoons milk (*I added more to get the thickness I wanted 1 TB at a time.

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, butter, and oil and whisk to mix them. Pour the wet ingredients into the dry ingredients and mix them together gently until barely mixed. Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
  • 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 ¾ 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

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I used milk, but almond milk will also work well.
  4. 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.
  5. These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer. Freeze unfrosted in a zipper bag.
  6. My favorite brands of gluten free cocoa powder are Anthony's, and Ghirardelli.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 358kcalCarbohydrates: 58gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 64mgSodium: 122mgPotassium: 221mgFiber: 4gSugar: 44gVitamin A: 330IUCalcium: 72mgIron: 2mg
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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.

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    Recipe Rating




  1. Jeanne

    January 07, 2023 at 12:50 pm

    You say to add butter in the cupcake mix but there’s no butter in the ingredient list, only for frosting

    Reply
    • Sandi Gaertner

      January 07, 2023 at 5:38 pm

      Hi Jeanne, You can use butter or coconut oil. I hope that clarifies.

      Reply
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