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A gluten-free chocolate cupcake with a jar of milk in the background
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Meaningful Eats

Super Moist Gluten-Free Chocolate Cupcakes

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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes

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