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 funfetti cupcakes, 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.
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!
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 cup (150g) gluten-free measure-for-measure flour
- ⅓ cup (27g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon instant espresso powder optional
- ¼ teaspoon kosher salt
Other
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) neutral oil
- 2 large eggs at room temperature
- ½ cup (120g) sour cream
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot water
Chocolate Buttercream Frosting
- ½ cup (113g) butter, at room temperature
- 3-4 cups (360-480g) powdered sugar
- ⅓ cup (27g) unsweetened cocoa powder
- ¼ cup (60ml) heavy cream or milk of choice
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- pinch of kosher salt
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with paper baking cups.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, espresso powder (if using) and salt.
- Add the sugar, oil, eggs, sour cream and vanilla to the bowl of a stand mixer or a hand mixer. Mix on medium-high speed until well-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 speed for 2-3 minutes, scraping down the sides and bottom of the bowl halfway through, until smooth and incorporated.
- Using a kitchen scoop or large spoon, portion the batter evenly into the prepared baking cups. Bake for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the cupcakes cool in their pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add 3 cups powdered sugar along with the cocoa powder, cream/milk, vanilla extract, almond extract and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
- If the frosting is too thick, add a little more cream/milk. If the frosting is too thin, add more powdered sugar to make a spreadable consistency. Frost the cupcakes as desired.
Notes
- Cocoa powder: For best results use a natural cocoa powder rather than Dutch-processed cocoa. It’s best to use natural cocoa powder like Hershey’s in recipes that contain baking soda.
- Espresso powder: Espresso powder brings out the chocolate flavor, but you can skip it if you prefer.
- Hot Water: Hot water helps “bloom” the cocoa flavor, resulting in an ultra-chocolatey, deeper flavor.
- Neutral Oil: You can use any kind of neutral oil for this recipe. I like personally like to use grapeseed or avocado oil. Vegetable, canola and coconut oil will all work as well.
I made these for a friend’s birthday and even guests who were not gluten free loved the cupcakes. Definitely the best I’ve made. Thank you for sharing!
Yay! We’re so happy to hear how much everyone enjoyed the cupcakes! Thank you for sharing your positive experience with us, Amanda!
I have just made these, I was worried because the batter seemed really runny (I made quite a mess pouring it in the cupcake cases ) but they are hands down the best gf chocolate cupcakes I’ve ever made!
I added toasted pecans & chocolate chips. They didn’t rise up very high but if you are going to ice them that’s quite useful and I did leave them in another 5 mins, but the result is a gorgeously gooey but light cupcake. I hope they will still be as lovely tomorrow, I just have to try not to eat them all before anyone else gets any….
Thank you for your kind and thoughtful review, Dorcas! We’re so pleased to hear how much you enjoyed the cupcakes!
This is my favorite cupcake recipe, I make them for my granddaughter for school and I made a stack for my mum’s 90th birthday last year, not because they are gluten free but because they are sooooo yummy and stay fresh for days. Thank you for such an easy delicious recipe.
Thank you for such amazing feedback, Lorraine! We’re so pleased to hear this recipe has become such a go-to recipe! Happy baking!
I made these today for the first time, WOW! they are perfect. My family couldn’t believe they were GF. Perfect sponge and frosting. This will be my go to recipe from now on!
Aww, we’re so happy to hear this has become a go-to recipe for you, Katie! Thank you for sharing your positive experience with us!
These are better than boxed cupcakes! Oh my gosh!!!! Sooo good and they were devoured within 24 hours!
Wow! Thank you for such amazing feedback, Jayden! We’re so very happy that the recipe was such a hit!
Hi Erin I making your Chocolate Cupcakes for Valentines Day ..All ur recipes are delicious.
I’m wondering if I should also let this batter rest as I do for other GF recipes.
It was stated and wanted to check .Thank you..
No, you do not need to let the batter rest at all! It bakes up beautifully immediately.
I want to make these with mini cupcake tins. Would you cut the cooking time in half?
Hi Sheerah, these work great as mini cupcakes! They should take about 10-12 minutes in the oven. We hope you enjoy the recipe!
How many mini cupcakes did this make? How long did you bake and how full did you fill each cup?
Hi Darra, it should make around 24 mini cupcakes (depending on how full you fill them). We’d recommend filling each cup about 2/3 full. They should take about 10-12 minutes, but using a toothpick to check for doneness will be the best way to adjust the baking time. We hope you enjoy the recipe!
I’ve tried them all; this is the BEST chocolate cake!
We’re so happy to hear you love the recipe, Sarah! Thanks for sharing your kind review with us!
I’ve tried them all; this is the chocolate BEST cake!
Can I make these with a sugar substitute like monk fruit blend, swerve or allulose?
Came out great! Nice and fluffy! Thank you for sharing your recipe with us
I made these (at high altitude) and the batter completely spilled over the pan. Any tips for this issue? I am thinking I should have used smaller portions, but perhaps more flour too?
That’s a bummer, Kristi! We’re sorry you had this experience. Baking at high altitude does change things quite a bit as cakes will rise more easily, but lose moisture faster. To start you could try filling the cups slightly less, increasing the oven temperature by 25 degrees, and reducing the baking time as needed. If that isn’t enough, you may need to adjust ingredients for the high altitude as well. We hope it goes better next time!
Hi! I want to make these cupcakes into a cake for my husband’s birthday. Would I have to double the cake part of the recipe and divide among two cake pans?
Hi Darby, these cupcakes are actually based on this Gluten-free Chocolate Cake. If you decide to give it a try, we’d love to hear what you think!
I’m wondering why you add the hot water to the entire mix rather than just to the cocoa powder first, letting it cool before combining. Is it for simplicity or is there a cake chemistry reason?
Hi Sarah, chemistry-wise the hot water is used to activate the cocoa specifically. Adding the hot water to the whole mixture has worked well for this recipe and definitely keeps it simple so that we can go straight into portioning the batter into the cups and baking. Thanks for your question! We hope you enjoy the cupcakes!
Soooo I bake a lot but this was my first gluten free recipe and I have never experienced this before. I followed the reciped above to the letter but for some reason the outer edges of the cupcakes expanded while the center caved in all the way to the bottom. Any thoughts on what went wrong? Or is this normal for gluten free?
Hi Chelsea, that’s a bummer! And definitely not normal even with gluten-free bakes. A few different reasons can cause the sinking to happen, but a common culprit is underbaking, especially if the oven temperature is too low. Ovens can get off on their accuracy and if the temperature is too low, the sides will expand high, but then the centers sink. Opening the oven door too soon can even contribute to sinking. You could try bumping up the oven temperature a little next time and using a toothpick to check for doneness in the center. We hope your next batch turns out perfectly!
Can I use plain greek yogurt instead of sour cream?
Hi Lisa, we haven’t tried greek yogurt in this recipe. It may impact the texture of the cake due to the varied fat content. If you decide to give it a try, we’d love to hear how it goes!