These moist and fluffy gluten-free chocolate cupcakes are a dream come true for chocolate lovers! Each bite is rich, tender, and topped with creamy chocolate buttercream frosting. Whether you’re baking for a birthday, holiday, or just because, this easy gluten-free chocolate cupcake recipe helps you make bakery-style cupcakes with simple ingredients. A tested dairy-free option makes them perfect for more guests to enjoy!
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❤️ Sandi’s Recipe Summary
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If you’ve been craving a rich, moist chocolate cupcake that actually tastes like the real thing, this recipe is for you. These gluten-free chocolate cupcakes are soft and fluffy with a deliciously rich chocolate flavor and just the right amount of sweetness. They’re topped with a decadent chocolate buttercream frosting and can be easily adapted to be dairy-free. Whether it’s for a special birthday, a celebration, or a weekday treat, this recipe is a favorite with readers for good reason.
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!
Allergen Information:
Everyone should be able to enjoy cupcakes, and this recipe is no exception. This homemade chocolate cupcake recipe is:
- gluten-free
- soy-free
- nut-free
- oat-free.
- Make them dairy-free using milk and yogurt.
- Make them corn-free if you use Namaste gluten-free flour blend.
Ingredient Notes:
Here’s what you need to make these cupcakes—and why each ingredient matters. (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. Others will not work; you may need to tweak the liquids or flour ratio a little. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- Cocoa Powder – My favorite brands are Anthony’s Cocoa Powder and Ghirardelli. 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 for a cleaner taste.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon. Binders are very important in gluten free baking because they provide elasticity and structure. Please see my Related Reading section below to learn more about binders in gluten-free baking.
- Oil – You can use coconut oil (adds subtle flavor), unsalted butter, or any neutral oil. For dairy-free, use plant-based butter or oil.
- Yogurt – Adds moisture and structure. Use full-fat dairy or dairy-free yogurt (plain or vanilla).
- Eggs – Use large eggs at room temperature for the best texture and rise.
- Milk – You can use regular milk or dairy-free milk. Avoid canned coconut milk, which is too thick and can make the cupcakes 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:
- Don’t overmix – Stir the batter just until combined to keep the cupcakes light and fluffy.
- Rest the batter – Let it sit for 15 minutes before baking to soften the rice flour and avoid grittiness.
- Use room temperature ingredients – Cold eggs or milk can cause the batter to curdle or bake unevenly.
- Check your oven temperature – Too hot = dry cupcakes. Use an oven thermometer if you suspect yours runs hot.
- Use parchment paper liners – These help prevent cupcakes from sticking to the paper, a common gluten-free baking issue.
How to Make Gluten-Free Chocolate Cupcakes (Step-By-Step)
Note From The Kitchen: If your batter seems thicker or thinner than mine in the step photos, don’t panic! Different gluten-free flour blends soak up liquid in different ways. If your batter looks too thick, add 1–2 tablespoons more milk. If it seems runny, add 1–2 tablespoons more flour. This kind of adjustment is normal with gluten-free baking and will help you get the best results every time.
Follow these simple steps to make your gluten-free chocolate cupcakes. First, prep the oven by preheating it to 350º F (bake, not convection bake) and positioning the oven rack in the middle of the oven.
Step 1: In a large mixing bowl, whisk the dry ingredients together.
Step 2: In another bowl, whisk together the wet ingredients until smooth. I like partially melting the butter so it mixes easily, but don’t make it too hot or it can cook your eggs!
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Step 3: Gently pour the wet ingredients into the dry ingredients and mix. Avoid overmixing to keep the cupcakes light and fluffy. I personally do not recommend using a stand mixer to make the cake batter.
Step 4: This photo shows the consistency of your chocolate cupcake batter. Look for a smooth batter with no lumps. If it seems too thick, add a little extra milk. If it’s too thin, add a tablespoon or two of flour.
Step 5: Line a cupcake pan with parchment paper cupcake liners and use a large cookie scoop to fill each section. I use an XOXO cookie scoop because it holds up to any type of batter. It is inexpensive and lasts forever. (Trust me, I have tried many others that fell apart after a month or two.)
Step 6: Bake the cupcakes. I like to test for doneness by sticking a toothpick in the middle 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 7: Remove the cupcakes from the oven and place the pan on a cooling rack for 5 minutes. This time in the pan allows them to set. Always let them fully cool before frosting!!
Step 8: Make the frosting and then add it to a piping bag with a frosting tip. To make a flower design on your cupcakes, this is a fun tutorial my daughter made: How to Frost Cupcakes.
🔑 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.
- Strawberries – 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.
Frequently Asked Questions:
There are several reasons why your gluten-free cupcakes may not turn out as expected. Here are the most common issues I hear from my readers and how to fix them!
Check your flour blend because too much starch or liquid can cause this. Did you use a different flour or more oil/milk than listed? That can throw off the ratio.
Make sure your baking powder is fresh and that your oven is fully preheated. Also, do not open the oven door while the cupcakes are baking. This will also cause the middles to sink due to the temperature change.
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 unfrosted cupcakes with Syrup to lock in moisture.
- 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 them 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 unfrosted cupcakes 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.
More Gluten Free Cupcake Recipes:
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ 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 regular or dairy-free
- 3 tablespoons melted 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 or non-dairy (*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. I recommend using the bake setting instead of the convection setting because it bakes more evenly.
- Add 1 1/4 cup gluten free flour blend, 3/4 cup unsweetened cocoa powder, 3/4 cup cane sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt to a large mixing bowl. Whisk to blend them together.
- If your cocoa powder has lumps, I recommend sifting it into the dry ingredients.
- In a separate smaller bowl, add 3 large eggs, 1 teaspoon pure vanilla extract, 1/2 cup plain yogurt, 1/2 cup milk or non-dairy milk, and 3 tablespoons melted coconut oil or butter and whisk to mix them. Pour the wet ingredients into the dry ingredients and mix them together gently until they are barely mixed.
- Note: Overmixing your cake batter 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 liners, filling each about 3/4 full.
- Bake the cupcakes for 20-22 minutes at 350º F.
- 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.
- Remove the cupcakes from the oven. Let the cupcakes sit in the pan for 5 minutes, then 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 1/2 cup unsalted butter, 3 cups powdered sugar, 1/2 cup cocoa powder, and 4 tablespoons milk or non-dairy 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 3/4 teaspoon.
- I used milk, but almond milk will also work well.
- These cupcakes will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer. Freeze unfrosted cupcakes 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 soda. You must use baking powder if you use Dutch process or black cocoa. Dutch process and black cocoa powders are a lot more acidic, and baking soda is needed 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.
Gluten-Free Related Reading
Gluten-free baking is like a science experiment. There are so many things you need to understand the different components of baking without gluten. My Gluten-Free Resources Section is here to help teach you the tools you need to know to become a confident gluten free baker.
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!
Assuming the tablespoon measurement is American. Australian measurement is different.
Hi Anni, It is American, but I am not sure if it is the same. Here is what I found doing a quick search:
U.S. Tablespoon: 15 ml
Australian Tablespoon: 20 ml
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.