Gluten-Free Chocolate Cupcakes

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.

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.

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!

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

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

Perfect Gluten-Free Angel Food Cake

The Best Gluten Free Vanilla Cake Recipe

Gluten-Free Crustless Pumpkin Pie (Dairy-Free)

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)

Gluten-Free Chocolate Mousse Cake

Easy Gluten-Free Carrot Cake

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!

5 from 18 votes

Super Moist Gluten-Free Chocolate Cupcakes

Author Erin Collins

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cooling Time 15 minutes mins

Total Time 50 minutes mins

Servings 12 cupcakes

Ultra-moist gluten-free chocolate cupcakes with a light and tender crumb. A dream for every chocolate lover! Best of all, no one will ever guess they're gluten-free!

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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

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. 

RECIPE TIPS

• 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.

Nutrition

Calories: 423kcal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 279mg | Potassium: 175mg | Fiber: 3g | Sugar: 52g | Vitamin A: 572IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg