Gluten Free Chocolate Cupcakes

5 from 7 votes
A red circle with the letters FFA red circle with the letters GFA green circle with the letter Q

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Fluffy and decadent Gluten Free Chocolate Cupcakes are super easy to make and ultra-chocolatey! This indulgent dessert uses whole milk, cocoa powder, and boiling water to give you a moist texture and rich flavor. It’s a classic, tender cupcake recipe that goes great with any frosting of your choice.

Why You’ll Love These Gluten Free Chocolate Cupcakes

  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free, Nut-free
  • Skill Level: Easy

These easy chocolate cupcakes have the perfect texture and flavor, unlike any cupcake you’ve ever had before! Unless, of course, you’ve tried my Gluten Free Vanilla Cupcakes. They’re equally fluffy and delicious! But here’s why you’ll fall for the chocolate version:

  • Quick to make. They come together in just half an hour if you want to enjoy them fresh, but you also have the option to make them ahead of time. You can make these chocolate cupcakes a day or two in advance. Either way, they’ll be amazing!
  • Perfect for any occasion. Because they are so simple and fast, they make a great holiday or birthday dessert, quick-fix weeknight treat, or anything in between. You can customize them to your tastes or the occasion by changing up the frosting or other decorations.
  • Tried-and-true for everyone. The secret to fluffy gluten-free cupcakes is 1:1 gluten-free baking flour, the ingredient that makes gluten free baking a breeze. It’s used at the same ratio as regular flour. This means that 1 cup of gluten-free flour is equivalent to 1 cup of all-purpose flour – hence the 1:1. So if you’re not gluten-free, you can substitute equal parts all-purpose flour in this recipe.
An Unwrapped Cupcake on a Countertop with One Bite Taken Out of It

GF Chocolate Cupcake Ingredients

These cupcakes are made with a careful selection of ingredients that have been tested and approved by yours truly! Here’s what you’ll need to make perfect gluten-free chocolate cupcakes.

  • Gluten-Free 1:1 Baking Flour: I like Bob’s Red Mill in this recipe, though King Arthur Flour is also a great option. Or you can use all-purpose flour if not gluten-free.
  • Granulated Sugar.
  • Cocoa Powder: Unsweetened.
  • Baking Powder: To help the cupcakes rise.
  • Baking Soda: Just half a teaspoon to supplement the baking powder.
  • Kosher Salt: A touch of salt will actually enhance the chocolatiness of your cupcakes!
  • Eggs: Bring to room temperature. You can also try one of the egg substitutes for baking if you have an egg allergy.
  • Whole Milk: Half a cup of whole milk makes for ultra-fluffy cupcakes.
  • Vegetable Oil: Or canola oil.
  • Vanilla Extract: For depth of flavor.
  • Water: The water should be boiling.
A Bowl of Cocoa Powder, A Bowl of Gluten-Free Flour, a Cup of Granilated Sugar, Two Eggs and the Rest of the Cupcake Ingredients on a Countertop

How to Make Gluten Free Chocolate Cupcakes

You’ll love how easily these cupcakes come together. You only need one bowl to make the batter!

  • Prep for Baking: Preheat the oven to 350°F and line a 12-hole cupcake pan with cupcake liners.
  • Combine Dry Ingredients: In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • Whisk in Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract and whisk together until combined.
  • Add Boiling Water: Stir in the boiling water.
  • Fill Liners: Fill each cupcake liner 2/3 full with the batter.
  • Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let Cool: Allow the cupcakes to cool for 10-15 minutes in the pan and then transfer them to a wire rack to cool completely before frosting the cupcakes.
A Bird's Eye View of a Plate of Unfrosted Chocolate Cupcakes with Three Stray Cupcakes Next to the Plate

What Kind of Frosting to Use for Chocolate Cupcakes

Like I said, any frosting of your choice makes a fantastic topping for these cupcakes. If you’d like to go the homemade route, which I highly recommend, I have a few easy frosting recipes that you’ll definitely want to try!

While using different frostings is a great option to change up these chocolate cupcakes, they can also be the base for so many other variations. Keep reading for more ideas!

Frosted Chocolate Cupcakes on a Counter with Jars of Salt, Sugar and Gluten-Free Flour

Tips for the Best Gluten Free Chocolate Cupcakes

I have tons of useful tips and tricks for making these chocolate cupcakes. Check them out:
  • Make Sure Water is Boiling: The boiling water is important here – it truly brings out that chocolate flavor from the cocoa powder. If the water isn’t hot enough, you won’t get maximum chocolatiness!
  • Use a Scoop: I like to use a large scoop to portion out the batter for evenly-sized cupcakes.
  • Don’t Let Batter Sit Before Baking: Once you stir the boiling water into the batter, don’t waste any time getting your cupcakes into the oven. The heat from the water will help your cupcakes rise and get super fluffy.
  • Avoid Overbaking: You don’t want to leave these in the oven for too long. They won’t be as moist and fluffy if they’re overbaked. Start checking them after 20 minutes and remove them from the oven once the toothpick comes out clean.
  • Cool Before Frosting: Before you frost these cupcakes, make sure they’re completely cool. That way, the frosting won’t melt and get messy.
  • Add Some Sprinkles: I always love to dress up my cupcakes with some festive sprinkles to match the occasion, but you’ll want to make sure the ones you use are gluten free. Check out my article Are Sprinkles Gluten Free? for tips.
Four Lined, Unfrosted Chocolate Cupcakes on a Round Plate

How to Store Gluten Free Chocolate Cupcakes

These cupcakes should be stored at room temperature. Keep them in an airtight container on the counter and enjoy them within 2-3 days. Make sure they’ve cooled completely before you store them.

Can I Freeze These?

Yes! Cooled, unfrosted chocolate cupcakes can be frozen in a freezer-safe container for up to 3 months. This is a great option for making them ahead of time and enjoying them one by one. Thaw frozen cupcakes in the fridge before enjoying and bring them to room temperature, if desired.

Three chocolate cupcakes with chocolate frosting in a line.

Chocolate Cupcake Variations

Besides just changing up the frosting, you can use this recipe to make all different kinds of chocolate cupcakes.

  • Black Forest Cupcakes. With cherry filling and fluffy whipped cream frosting, these are a dreamy treat.
  • Funky Monkey Cupcakes. Banana filling and peanut butter frosting are a winning trifecta of flavors.
  • Halloween Cupcakes. Start with these basic chocolate cupcakes and add swirls of frosting with decorative toppings to make them look like a bubbling brew of potion in a cauldron.
  • Chocolate Oreo Cupcakes. Just like these vanilla-based Oreo Cupcakes, you can mix in chopped cookies for a cookies-and-cream dream-come-true.
  • Mexican Chocolate Cupcakes. Stir in about a teaspoon of Mexican Chocolate Spice Mix for a chocolaty treat with a spicy kick.
A Gluten Free Chocolate Cupcake with Chocolate Frosting and a White Cupcake Liner
5 from 7 votes

Gluten Free Chocolate Cupcakes

Fluffy and decadent Gluten Free Chocolate Cupcakes are super easy to make and ultra-chocolatey! This indulgent dessert uses whole milk, cocoa powder, and boiling water to give you a moist texture and rich flavor. It's a classic, tender cupcake recipe that goes great with any frosting of your choice.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Equipment

  • Oven

Ingredients

Instructions

  • Preheat the oven to 350°F and line a 12-hole cupcake pan with cupcake liners.
  • In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • Add the eggs, milk, vegetable oil and vanilla extract and whisk together until combined.
  • Stir in the boiling water.
  • Fill each cupcake liner 2/3 full with the batter.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool for 10-15 minutes in the pan and then transfer them to a wire rack to cool completely.
Nutrition Facts
Gluten Free Chocolate Cupcakes
Amount Per Serving
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 28mg9%
Sodium 159mg7%
Potassium 113mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 56IU1%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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More Gluten Free Desserts

As a gluten-free mom who loves to cook and bake, I have all the gluten-free dessert recipes you’ll ever need! Here are a few I know you’ll love:

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