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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
4.8 from 20 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 358 kcal


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


  • Preheat the oven to 350º F.
  • In a mixing bowl, add all wet ingredients (up to the butter) and mix on medium speed.
  • Gradually add in the dry ingredients, turning the mixer to low to add these. Once they are blended, increase the speed to medium.
  • Add paper cupcake liners to a muffin tin. Fill each ¾ full of the batter.
  • Bake for 20 minutes until done.
  • Remove the cupcakes from the oven. Take the cupcakes out of the tin and put onto a cooling rack to cool off.
  • In a mixer, add powdered sugar. Add powdered sugar, food coloring of choice, and milk. Mix on low. Add more milk gradually until you get the consistency you want for your monster frosting.
  • Pipe the frosting onto the cupcake and decorate with googly eyes, red sparkle gel frosting, and a candy knife. (All of these are by Wilton.)


  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. 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.
  4. These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
  5. My favorite brands of gluten free cocoa powder are Rodelle, Anthony's, and Ghirardelli.


Serving: 1gCalories: 358kcalCarbohydrates: 58gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 64mgSodium: 122mgPotassium: 221mgFiber: 4gSugar: 44gVitamin A: 330IUCalcium: 72mgIron: 2mg
Keyword easy gluten free chocolate cupcakes, gluten free chocolate cupcake recipe, gluten free chocolate cupcakes
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