Super moist gluten-free chocolate cupcakes with a light and tender crumb. A dream for every chocolate lover! Plus an easy frosting with a SECRET INGREDIENT!
Looking for the best gluten-free chocolate cupcakes? You’re in the right place! Read on for my top tips and tricks for making amazing gluten-free cupcakes.
Chocolate cupcakes should be a staple for every gluten-free baker. They’re great for parties, celebrations, and other special occasions, and just about everyone loves chocolate.
This gluten-free chocolate cupcake recipe is based on this delicious gluten-free chocolate cake recipe. It has sour cream for extra moisture and use hot water to activate the cocoa.
Espresso powder is also a delicious (but optional) ingredient to give the chocolate cake a richer flavor.
Plus these gluten free chocolate cupcakes are topped with my favorite chocolate chocolate buttercream that has a secret ingredient that makes it extra delicious – almond extract!
For more gluten-free cupcakes, try these gluten-free vanilla cupcakes, gluten-free pumpkin cupcakes or gluten-free red velvet cupcakes.
Table of Contents
This is my favorite recipe for birthday parties or weekend baking with my kids. It’s an easy recipe that makes moist, light, and ultra-chocolatey cupcakes every time. And the chocolate buttercream frosting takes these cupcakes to the next level!
These are truly some of the best chocolate cupcakes you’ll ever have. Even your friends and family members without dietary restrictions will love them.
Why You’ll Love This Recipe
- Rich and chocolatey
- Light and tender crumb
- Ultra moist
- Great for parties
For more gluten-free cake recipes, try this gluten-free lemon cake, gluten-free pound cake, gluten-free angel food cake, gluten-free banana cake, gluten-free mug cake and gluten-free carrot cake.
You also might like this family-favorite gluten-free german chocolate cake!
Gluten-Free Chocolate Cupcake Ingredients
Wet Ingredients
Here are the wet ingredients you’ll need for this gluten free chocolate cupcake recipe.
- Water: Like the hot coffee found in some chocolate cake recipes, hot water helps “bloom” the cocoa flavor, resulting in an ultra-chocolatey, deeper flavor.
- Oil: Vegetable oil helps add richness and moisture without weighing down the gluten-free flour blend.
- Sugar: I always like to use a fine sugar like the brand Domino for my gluten-free baking.
- Vanilla: Use real vanilla extract for the best flavor profile!
- Sour cream: Sour cream creates a rich and light crumb. It’s a secret ingredient in many of my cake and cupcake recipes!
- Eggs: Use room temperature large eggs for this recipe.
You also might like this gluten-free chocolate lava cake.
Dairy-Free?
I’ve made these cupcakes dairy-free successfully with dairy-free sour cream. I like the brand Forager. You can also use your favorite dairy-free butter in the frosting.
Dry Ingredients
- Gluten-free 1:1 baking flour: Use a high-quality flour blend that contains xanthan gum to create a cupcake with a tender crumb that holds together. The flour blend makes all the difference in gluten-free baking! This is my favorite brand.
- Cocoa powder: For the best flavor, I like to use a high-quality cocoa powder brand, such as Guittard. But Hershey’s brand will work too!
- Baking powder and baking soda: Baking powder and soda work together to help the batter rise, creating a light and delicious cupcake!
- Salt: I like to use fine sea salt for this gluten-free cupcake recipe.
- Espresso powder: Espresso powder is another secret ingredient for creating a super rich, chocolatey cake. It really brings out the cocoa powder flavor!
Frosting Ingredients
- Powdered sugar: C&H makes the best quality powdered sugar, but any brand will work for this frosting!
- Butter: Use room temperature salted butter for this frosting. Cold butter won’t cream together with powdered sugar.
- Cocoa powder: It’s best to use a high-quality powdered sugar like Guittard, but any brand will work!
- Almond extract: I LOVE adding a hint of vanilla extract to cupcakes and cookies. It adds a unique flavor profile that’s hard to pin down, but so delicious.
- Vanilla: Real vanilla extract is best, but imitation will work if you’re in a pinch.
- Heavy cream: Heavy whipping cream adds rich and creamy texture to the frosting. (Whole milk will work too.)
How to Make This Recipe
- Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer, add the sugar, eggs, sour cream and vanilla extract. Mix on medium-high speed until totally combined.
- Slowly add oil to the batter and mix until combined.
- With the mixer running on low, slowly add the dry ingredients in 3 additions. Mixing after each addition. Slowly pour in the hot water. Mix on medium for 2-3 minutes, scraping down the sides once until smooth and incorporated.
- Pour or spoon the batter into the liners. Fill only halfway (unlike muffins, this is important for cupcakes) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before frosting.
Make the Frosting
- In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), add the butter. Beat for 2 minutes until light and fluffy.
- Add the powdered sugar, cocoa powder, heavy cream, vanilla extract, almond extract and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
- Top the cooled cupcakes with the frosting. Swirl and spread the frosting evenly over the top. Enjoy!
These cupcakes would also be delicious with this peanut butter buttercream.
Storage Instructions
Store leftover cupcakes in an airtight container at room temperature for up to three days. Unfrosted cupcakes can also be stored in the freezer for up to three months. (Thaw for an hour before frosting and enjoying.)
FAQs
Trader Joe’s does not currently sell any gluten-free cupcakes. They used to sell a gluten-free chocolate cupcake with buttercream frosting, but they stopped carrying them in 2022.
Vegetable oil and sour cream are the secret to moist, light gluten-free cupcakes. I use these ingredients in almost all of my cake recipes!
Gluten-free cupcakes are made using a gluten-free flour blend, instead of wheat flour. My gluten-free chocolate cupcakes also use oil, sour cream, eggs, cocoa powder, and more.
Expert Tips & Tricks
- Be sure to use high-quality gluten-free flour for this recipe. It makes all the difference with gluten-free baking. This is my favorite brand.
- Gluten-free cupcakes tend to stick to the liners. I like to use these cupcake liners, which make it easy to peel the cupcakes out when eating!
- I love using chocolate buttercream frosting for chocolate cupcakes, but you can definitely opt for another flavor! Peanut butter frosting, vanilla frosting, or cream cheese frosting would also taste great on these fluffy gluten free cupcakes.
More gluten-free cake recipes
I hope you love this recipe as much as we do! If you try these gluten-free chocolate cupcakes, be sure to leave me a comment/rating below. I’d love to hear from you!
Super Moist Gluten-Free Chocolate Cupcakes
Ingredients
DRY INGREDIENTS:
- 1 cups gluten-free 1:1 baking flour 150 grams
- 1/3 cup unsweetened cocoa powder 30 grams
- 1 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoons instant espresso powder optional
- 1/4 teaspoon salt
OTHER:
- 1 cup granulated sugar 200 grams
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoons vanilla extract
- 1/2 cup hot water
FOR THE FROSTING:
- 1 cup butter softened to room temperature, 226 grams
- 3 1/2 cups powdered sugar 420 grams
- 1/2 cup cocoa powder 50 grams
- 3 Tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- Pinch of kosher salt
Instructions
- Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer, add the sugar, vegetable oil, eggs, sour cream and vanilla extract. Mix on medium-high speed until totally combined.
- With the mixer running on low, slowly add the dry ingredients in 3 additions. Mixing after each addition. Slowly pour in the hot water. Mix on medium for 2-3 minutes, scraping down the sides once until smooth and incorporated.
- Pour or spoon the batter into the liners. Fill only halfway (unlike muffins, this is important for cupcakes) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before frosting.
MAKE THE FROSTING:
- In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), add the butter. Beat for 2 minutes until light and fluffy.
- Add the powdered sugar, cocoa powder, heavy cream, vanilla extract, almond extract and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
- Top the cooled cupcakes with the frosting. Swirl and spread the frosting evenly over the top. Enjoy!
Notes
- Be sure to use high-quality gluten-free flour for this recipe. It makes all the difference with gluten-free baking. This is my favorite brand.
- Gluten-free cupcakes tend to stick to the liners. I like to use these cupcake liners, which make it easy to peel the cupcakes out when eating!
- I love using chocolate buttercream frosting for chocolate cupcakes, but you can definitely opt for another flavor! Peanut butter frosting, vanilla frosting, or cream cheese frosting would also taste great on these fluffy gluten free cupcakes.
These cupcakes were amazing. I’ve been gluten free for 2 years now and have done so little gluten free baking until I found meaningful eats. These cupcakes were so moist and didn’t fall apart like most GF cupcakes do. I live in Colorado and decreased the bake time to 15 minutes. Worked great!
I’ve tried so many chocolate cake/cupcake recipes since being diagnosed with Celiac Disease. I’m 70 and it been like learning to cook again. I’ve tried GF chocolate cake mixes various other from scratch recipes…. This one by far is the best! You would never know it was GF. Thank you, I thought I would never have my favourite again. Jocelyn ❤
I’m so glad to hear that! Glad they turned out for you!
These are delicious! I made them with a nut-free vegan sour cream and egg replacer for my son who has multiple food allergies and to make it vegan friendly at a birthday party where they wouldn’t be able to have any cake. Because the location was a bit far, I didn’t want to risk it with frosting so I just brought a can of aerosol whipped cream to add just before eating and that worked beautifully. Do you know how this recipe would do as mini cupcakes?
I’m so glad you enjoyed them! Yes these work great as mini cupcakes. Simply reduce the baking time to 12-16 minutes.
I made these for my friends birthday. Oh my goodness, everyone was raving about how delicious they are. They are so moist and scrumptious!!!!
Hooray! I’m so glad you all enjoyed them!
I made these cupcakes today!! I used your recommended cupcake liners from Amazon. The liner came off nicely…I had a whipped icing on the cupcake…IT was AWESOME!! The taste was great, it was moist beautiful crumb.. I am making these. For a bridal shower June 18th. I will also make your white cake recipe as it was delicious as well . I aSooooo pleased about this recipe thank you linda
Hooray! Those cupcake liners really are the best. I’m so honored you’re making them for a bridal shower! Glad you like the recipe 🙂
These were SO yummy and turned out perfectly! I was a little worried they weren’t full enough, but they cooked up just fine. On the second batch, I did fill them a little fuller (three quarters) so they would reach the top of the cupcake cases, and they did not overflow. 🙂
Hooray! I’m glad they turned out for you. Thanks for the comment 🙂
I am wondering g if the refrigerated ingredients need to come to room temp before making the cupcakes. Thanks! Recipe looks yummy!
It’s not absolutely necessary like it is for the butter in the frosting, but it always helps if the ingredients are room temperature!
Also, is the cocoa powder for the frosting unsweetened? How long should I bake these for mini cupcakes? (My first time attempting homemade cupcakes!) Thanks so much!
Yes use unsweetened cocoa powder! I would decrease the baking time to 12-15 minutes for mini cupcakes. I hope this helps!
Thank you so much!
These look delicious. My 5 year old has decided he wants to make chocolate cupcakes for his friends tomorrow. Would liquid coconut oil work instead of the vegetable oil?
Yes liquid coconut oil works great! I often use coconut oil in this recipe too!
These cupcakes are awesome….I am Celiac and made for my birthday..the recipe was easy to follow and they were light/moist and airy….not dense at all which is a real plus as many GF baked goods are quite dense. The only adjustment I made was to blend up a cooked beetroot and ad to the batter.
I’m so glad you enjoyed them!
I made these cupcakes for two friends with celiac disease and was so pleased with the success of this recipe. They are just as described, moist with a light and tender crumb and no one would ever guess they are gluten-free. Thank you for your clear directions and baking tips. I look forward to trying more of your recipes and have shared this site with my gluten-free friends.
I’m so glad they turned out for you! Hope you enjoy any other recipes you try! 🙂
These cupcakes were so dang good; you would never belive they were gluten-free!
I’m so glad they turned out for you! 🙂
Made these and they’re delish. Seriously the best texture, thank you.
These are heavenly!! No missing the gluten with these yummy cupcakes!! They are so moist & that frosting is so light & delicious!!
I’m so glad they turned out for you! 🙂
These are absolutely the BEST gluten free cupcakes I have tasted. Served to all family with great reviews no one guessed they were gluten free with them being so moist. Thank you for sharing the recipe! I will be checking your website for more gluten free baking.
I’m so happy they turned out for you! That’s the best when nobody can tell they’re GF 🙂