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 Summary
1. These gluten-free chocolate cupcakes are rich, soft, and full of rich chocolate flavor.
2. A beginner-friendly cupcake recipe that’s easy to adapt for dairy-free diets.
3. Topped with creamy, smooth, fluffy chocolate buttercream frosting.
4. Tested with two popular gluten-free flour blends so you get consistent results.
5. Perfect for birthdays, holidays, and all chocolate cravings.
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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 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.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my cake 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:
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 the two flour blends listed above. 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 it 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:
1. Don’t overmix – Stir the batter just until combined to keep the cupcakes light and fluffy.
2. Rest the batter – Let it sit for 15 minutes before baking to soften the rice flour and avoid grittiness.
3. Use room temperature ingredients – Cold eggs or milk can cause the batter to curdle or bake unevenly.
4. Check your oven temperature – Too hot = dry cupcakes. Use an oven thermometer if you suspect yours runs hot.
5. 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: 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 to blend. I 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. If using coconut oil, melt it first.
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Step 3: 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.
Step 4: Evaluate the batter. 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: Prep the Cupcake Pan. Line a cupcake pan with parchment paper cupcake liners. 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 6: 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 7: Cool the Cupcakes. 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. 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 8: Make the Chocolate Buttercream Frosting. Do not frost the cupcakes until they are completely cooled!
- 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.
- If the frosting is too thick, add 1 teaspoon of milk at a time. If it’s too thin, add a bit more powdered sugar.
Step 9: 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: 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 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!
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.
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!
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.
- 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.
- 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 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.
- 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.
- 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.
