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An easy gluten-free chocolate cupcake recipe! Super moist gluten-free chocolate cupcakes with chocolate buttercream. The recipe also has a dairy-free option.
Easy Recipe for Gluten-Free Chocolate Cupcakes
My family has a lot of birthdays during the summer, and these gluten-free chocolate cupcakes are always one of my family’s favorites! This is a super easy gluten-free cupcake recipe adapted from my Easy Gluten-Free Chocolate Cake recipe.
I have had lots of questions about how to make cupcakes from my gluten-free chocolate cake recipe, so I wanted to share how I make my chocolate cupcakes.
I have has been making these cupcakes for years, and they are a no-fail gluten-free recipe for moist and delicious cupcakes that turn out perfect every time! You are going to love the recipe for the homemade chocolate buttercream frosting too.
Just like with my gluten-free cake recipe, I have included a dairy-free option to the recipe.
How To Make Gluten-Free Chocolate Cupcakes
- Preheat your oven to 350°F.
- Line a muffin pan with cupcake liners or spray with gluten-free cooking spray.
- In a medium-sized bowl add gluten-free flour, xanthan gum (if your flour already has it leave out), salt, baking soda, gluten-free baking powder, and cinnamon (optional, but so good!). Stir to combine the ingredients.
- In a large bowl, cream the butter and sugar with a mixer. (photo 1)
- Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined. (photo 2)
- Add the flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
- Add the buttermilk and mix until fully combined. (See tips to make your own buttermilk)
- Add the cocoa powder to the batter and mix until fully combined. (photo 3)
- Add the boiling water to the batter and mix until fully combined and smooth.
- Scoop the batter into the lined/greased muffin pan. I like to use a greased ice cream scoop. (photo 4)
- Bake on the middle rack for 25 minutes. Please watch your cupcakes because all ovens are different.
- Check the center of the cupcakes by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- Allow the cupcakes to cool fully before frosting with the chocolate buttercream frosting. I like to have mine cool on a baking rack. (photo 5)
- Store in an air-tight container.
Can you freeze the cupcakes?
Yes, you can! You can even freeze them frosted. There are lots of times when I need to bring my children a safe gluten-free treat to have at a party or event, and having some of these cupcakes in the freezer really helps.
It’s really easy to freeze cupcakes. Once your cupcakes are completely cool, wrap the cupcakes with plastic wrap (I like the press and seal wrap) and place in a freezer bag.
The cupcakes can be frozen up to 3 months. You can defrost the cupcakes at room temperature for 2-3 hours or overnight in the refrigerator.
If you are going to frost the cupcakes and freeze them, there is an extra step you need to do before wrapping them.
Once you frost the cupcakes, place the cupcakes in a container or on a baking sheet and place into the freezer for 4-6 hours, or until the buttercream is completely frozen.
Then wrap the cupcakes with plastic wrap, place in a freezer bag and then put them back into the freezer. The cupcakes will be good frozen up to 3 months.
How To Make Chocolate Buttercream Frosting
- In a large bowl cream butter until smooth with a stand-up or hand mixer. (photo 1 & 2)
- Add the pure vanilla and almond extract to the butter. Mix until fully combined.
- Add the cocoa powder and mix until fully combined. (photo 3)
- Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined. (photo 4)
- Add the milk to the frosting and beat until smooth and spreadable. (photo 4 & 5)
- I add the frosting to a piping bag and use a Wilton 1M tip to decorate the cupcakes.
More Frosting Recipes
Tips For Baking
- For uniformed sized cupcakes, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I also like to use cupcake liners to keep the cupcakes from sticking to the pan.
- You can easily make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5 minutes in the refrigerator to stay cold.
- Allow your cupcake to completely cool before frosting them. I like to use a cooling rack.
Gluten-Free All-Purpose Flour
My preferred brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I like baking with cup for cup gluten-free rice flour blends. A cup for cup rice flour blend is one that already has xanthan gum it.
Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier! Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do you will get gummy cupcakes!
Tip For Measuring Gluten-Free Flour
I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup.
Please do not use a measuring cup to scoop the flour directly out of the bag. If you do, you may get more flour than the recipe calls for.
Gluten-Free And Dairy-Free Chocolate Cupcakes
I have also included a dairy-free option for the gluten-free chocolate cupcakes recipe. My husband, youngest son, and I are all dairy-free as well. I used Smart Balance butter and almond milk for the dairy-free option.
So, now you too can enjoy a gluten-free and dairy-free chocolate cupcakes. I promise that it is just as delicious made with dairy-free butter and dairy-free milk.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. If you can’t have nuts, you can also use soy milk.
I also like baking with coconut oil or Smart Balance butter.
Why We Love Them
Once you make these easy homemade cupcakes, you won’t go back to boxed gluten-free chocolate cake mixes. I promise you won’t even be able to tell that these cupcakes are gluten-free! These gluten-free chocolate cupcakes are perfect for birthdays and celebrations.
They can be made ahead of time and can be frozen, so you will always have a gluten-free cupcake when you need one. Also, try my gluten-free strawberry cupcakes!
More Gluten-Free Dessert Recipes To Try!
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Gluten-Free Chocolate Cupcakes {Dairy-Free Option}
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose gluten-free flour
- 1/4 teaspoon xanthan gum, ,leave out if your flour already has it
- 1/2 teaspoon baking soda
- 1/4 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon, ,optional
- 1/4 cup butter, softened, Dairy-free use Smart Balance Butter
- 1 cup granulated sugar
- 1/2 cup buttermilk , You can make your own buttermilk by adding 2 teaspoons of white vinegar or lemon juice to milk. Dairy-free use almond, cashew, or coconut milk.
- 1/2 teaspoon pure vanilla extract
- 1 egg
- 1/3 cup cocoa powder
- 1/3 cup boiling water
Chocolate Buttercream Frosting
- 1 cup butter, Dairy-free use Smart Balance butter.
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 cup cocoa powder
- pinch salt
- 4 cups powdered sugar
- 3 tablespoons milk, Dairy-free use cashew, almond or coconut milk.
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F and line muffin pan with liners or spray with gluten-free non-stick cooking spray.
- In a large bowl cream the butter and sugar together with your mixer until it’s nice and fluffy.
- Add the egg and mix until combined.
- Then add the buttermilk and the pure vanilla extract and mix until fully combined. If you don’t have buttermilk you can make your own by adding 2 teaspoons of white vinegar (or lemon juice) to the milk and letting it sit for a few minutes.
- In a medium-sized bowl add the gluten-free all-purpose flour, xanthan gum (leave out if your flour already has it), salt, baking soda, gluten-free baking powder, and cinnamon (optional, but so good). Stir to combine the ingredients.
- Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
- Add the cocoa powder to the batter and mix until fully combined.
- Add the boiling water to the batter and mix until fully combined.
- Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
- Bake cupcakes for 25 minutes at 350°F Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.
- Allow the cupcakes to cool completely before frosting. I like to use a baking cooling rack.
Chocolate Buttercream
- In a large bowl cream butter until smooth with a stand-up or hand mixer.
- Add the pure vanilla and almond extract to the butter. Mix until fully combined.
- Add the cocoa powder and mix until fully combined.
- Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
- Add the milk to the frosting and beat until smooth and spreadable.
- I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.
Video
Notes
- Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For dairy-free option use Smart Balance butter and almond, cashew or coconut milk.
- Store in an airtight container or freeze for up to 3 months.
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Doubled the recipe for an event and had plenty of icing remaining. I did add a single packet of instant coffee to the cupcake batter along with the cinnamon.. Gave it a rich flavor, but couldn’t really taste the coffee in the final product. Will be making these again!
I followed the recipe exactly but I think I may have over mixed the batter. The cupcakes were rising but when I checked on them minutes later , they all sunk in the middle. This has never happened before, what could I have done wrong? I made the vanilla cupcakes weeks ago and they came out amazing!
Hi Aneya! It’s definitely possible that over-mixing could be the reason why the cupcakes sank. That’s very common. You want to only mix until everything is combined and not beyond that.
Excellent cupcakes! Choclately, light and fluffy as others have stated. I used Pillsbury gf flour; added the cinnamon. I cut the buttercup frosting recipe in half…this gives plenty of frosting. Excellent too! I baked just under 25 min. and they were done. I did use the dairy in this recipe since it’s only gluten that is a problem in our house. Thank you so much for an outstanding recipe!
yummy!! every one in the family loves.
yummy the cake part is the best every one in the family loves it
Sooooo good! The cupcake and the frosting were both excellent and my whole family loved them!
I made this as a graduation cake. I did 2 small round cakes. I put 1/4 of the cherry pie filling in the middle. I used cream cheese frosting instead of the buttercream frosting. I put 1/4 of the cherries pie filling on top and used the rest of the cherry pie filling around the bottom.
Great gf cupcake recipe! I’ve tried a handful of other cupcake recipes and most were flops but not this one! Turned out perfectly the first time! I’ve made the recipe twice and this will definitely be my go to cupcake recipe going forward.
To make these as mini cupcakes, how long should they bake?
Hi Donna! I have not tried this recipe as mini cupcakes. If you try it please let me know how it tuns out.
These cupcakes are fabulous!! Moist and chocolatey, and the frosting is perfect!! I will DEFINITELY be making these again! I only made a half batch of the frosting and it was plenty, still had some leftover. These are by far the best GF, DF cupcakes I have ever had!
I have made two batches – the second with King A. gluten free and almond milk/vinegar for buttermilk and the first was Bobs 1:1 GF and the Bobs was a clear winner. Can’t find Pillsbury here. The Bob’s tasted like Devil’s Food and was so moist. Everyone at work loved them and had no idea they were GF/CF
Incredible. Seriously. I served these at work and everyone who tasted them raved. That frosting is insanely good and the cupcakes were the moistest ever. I used almond milk and Smart Balance and could not be happier. It’s a keeper.
I have not found a Mama Knows Gluten Free recipe that I did not like. Thank you for doing this. My family absolutely loved these cupcakes. So moist and flavorful.
Made these yesterday and they were really moist and tasty. Will definitely make them again. I only used half the icing, so next time I will cut that recipe in half.
Made these tonight for a gf/df friend and they are FANTASTIC. The cinnamon adds great flavor, they are moist, and so chocolatey. Will make again.
I’m obsessed with this site! there are so many amazing recipes for people with dietary restrictions, and that really means a lot. There are many web sites like this but none of them live up to their names and I just want to thank you! I have tried so many recipes from this site and all of them have come out flawless. I’m a young aspiring baker and you’re a HUGE inspiration to me! All hale the queen of gluten free! Mama really does know best!
I made these chocolate cupcakes for my GF and DF grandkids. I followed the recipe exactly. They were absolutely delicious. Everybody ate them whether or not they had any dietary restrictions. You wouldn’t know the difference . I’m really happy with this website. No weird ingredients, very easy to follow and I appreciate the hints from Audrey. This is a new area for me as the kids are new to food restrictions. I sorely missed baking for them. Now I’m happy I found Audrey! Thank you
So delicious! I used Smart Balance soy-free butter substitute, coconut milk and Bob’s Redmill GF flour substitute to keep it GF and dairy-free. The cupcakes are fluffy and VERY chocolate-y, and the buttercream frosting is the perfect pairing! Don’t skip out on the cinnamon in the recipe, it gives the cupcakes a little extra layer of flavor! My mom said ” This is the best thing you’ve ever baked!”
thank you for sharing this recipe!My 3 yr old grandchild wanted chocolate on chocolate cupcakes for her birthday. Found your recipe, swapped coconut oil in for smart balance and used coconut sugar in the cupcakes.
icing them is gonna be so much fun! but seeing her lil face will be the best!
These were amazing! I used Smart Balance and made the buttermilk using almond milk and vinegar. Out of this world!
Your recipe is amazing!I absolutely love it and would do it all the time!Your cupcakes deserve to be on the cover of a magazine.
They are delicious, moist and yummy! I made the dairy free version. Was wondering about an egg free option?
Thank you so much Ginger for the awesome 5-star recipe review! I am so happy that you enjoyed the chocolate cupcakes. I have not tried this recipe with an egg alternative, but if you do will you please let me know how it turns out? Thanks again!
This are my go to cupcake recipe. Last time I made them I poked a hole in them and added some salted caramel. They were to die for.
Thank you so much Caitlin for the awesome 5-star recipe review! I am so happy that the chocolate cupcakes are your go-to cupcake recipe. Salted caramel chocolate cupcakes sound amazing thank you again!
I made these with the gluten free, dairy free option for my sister’s birthday today. They are amazing! I also used hot coffee to replace the water. I used the earth balance butter and it worked great. This will be our go to chocolate cupcake recipe. Oh, the only gf flour I had on hand was the great value kind and the cupcakes were so light and fluffy. Thank you for this wonderful recipe.
Thank you so much Alice for the awesome 5-star recipe review! I am so happy that you enjoyed the cupcakes and they are amazing. Thank you for sharing that you used hot coffee in place of the water, as I know it will help others. YOu are so welcome, I love sharing what I make for my family and helping others. Thanks again!
These are the best cuppycakes I’ve ever ever made! Thank you for the recipe! They are so lite And fluffy! Don’t really need frosting! Will be my best recipe from now on!! BTW, I used hot coffee for the hot water! Just sayin!! ?❤️
Thank you so much Susan for the awesome 5-star recipe review! I am so happy that these are the best cupcake you have ever made and they were lite and fluffy! Than you for sharing that you used coffee in place of the hot water, as I know it will help others. You are so welcome, I love sharing what I make for my family. I am so glad that this will be your go-to recipe, thanks again!
These cupcakes look so perfect and rich, moist + delicious!! And that texture is just beautiful, I think I could eat the whole dozen!
Thank you so much Catherine for the awesome recipe review! You really made my day.
Wow! These look like the perfect chocolate cupcakes! Yum!
Thank you so much Kristen! I love a soft, moist and chocolatey cupcake. Thanks again!
I used Bob’s redmill and Melt DF butter. I used Almond butter with lemon juice. The cupcakes were quite dry. Just wondering where this went wrong as others found so moist? Any tips?
Hi Dee, we used Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.