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–+ servings
Rows of chocolate frosted cupcakes on the counter.

Gluten Free Chocolate Cupcakes

Sandi Gaertner
Moist delicious gluten free chocolate cupcakes recipe with a chocolate buttercream frosting.
4.88 from 33 votes
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gluten free allergy icon
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Cake Recipes, 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 unsalted butter room temperature
  • 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, milk, 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 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

  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.