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These fluffy and decadent Gluten Free Chocolate Cupcakes are super easy to make and super chocolatey! It is a classic, tender cupcake recipe that goes great with any frosting of your choice.
The Best Gluten Free Chocolate Cupcakes
Not only do these easy chocolate cupcakes have the perfect texture and flavor, but they also come together in just half an hour! This indulgent dessert complies with the gluten-free diet and uses whole milk, cocoa powder and boiling water for fluffiness and chocolatiness. The result is 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!
You can make these chocolate cupcakes a day or two in advance or enjoy them fresh. Either way, they’ll be amazing! They make a great holiday dessert, quick-fix weeknight treat or anything in between.
What Makes this Recipe Work?
The secret to fluffy gluten-free cupcakes is 1:1 gluten-free baking flour! It’s made with no wheat, and 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.
What You’ll Need
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: Or all-purpose flour if not gluten-free.
- Granulated Sugar: You’ll need 1 cup.
- 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.
- 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.
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.
Time to Add Frosting!
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!
Vanilla Frosting: This sweet and creamy Vanilla Frosting provides the perfect contrast to these rich and decadent cupcakes. Yum!
Chocolate Frosting: No chocolate lover can resist a fluffy chocolate cupcake covered with my smooth and velvety Homemade Chocolate Frosting.
Cream Cheese Frosting: You can never go wrong with cream cheese frosting, especially when it comes to this easy recipe! If you’re gluten-free, just make sure your powdered sugar is compliant.
Peanut Butter Frosting: Chocolate and peanut butter are best friends. You are in for a winning combination if you top these chocolate cupcakes with the frosting from this Peanut Butter and Jelly Cupcakes recipe.
Cookies and Cream Frosting: Kids of all ages will flip for Gluten Free Oreo Frosting on their chocolate cupcakes.
Tips for Success
I have tons of useful tips and tricks for making these chocolate cupcakes. Check them out before you get baking!
- 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!
- 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.
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 enoying them one by one. Thaw frozen cupcakes in the fridge before enjoying and bring them to room temperature, if desired.
Things You’ll Need
- Of course, you’ve gotta have a cupcake or muffin pan. I have one similar to this and love it.
- Don’t forget the cupcake liners.
- You’ll definitely need the 1-to-1 gluten free flour, like this one from Bob’s Red Mill.
- And I love using a scoop to make nice, evenly-sized cupcakes.
Easy Gluten Free Chocolate Cupcakes
Equipment
- Oven
Ingredients
- 1 cup gluten-free 1:1 baking flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
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.
Did you make this?
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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:
