Gluten-Free Chocolate Cupcakes
Published
My family has a lot of birthdays during the summer, and these gluten-free chocolate cupcakes are always one of my family’s favorites. I’ve made them more times than I can count, and they never last long—everyone from the kids to the grandparents grabs one or two, the moment they’re frosted. They’re rich, moist, and chocolatey with a soft crumb that no one would guess is gluten-free.
“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.”
– Amy
If you’re a chocolate lover like me, these cupcakes check all the boxes—they’re rich, deeply chocolatey, and unbelievably moist. The batter comes together in just a few simple steps with ingredients you probably already have in your pantry. I actually adapted this recipe from my gluten-free chocolate cake, which has been a reader favorite for years. I knew I needed a cupcake version that would be just as easy and dependable—and this is it. They’re perfect for birthdays, holidays, or any celebration, and you can even make them dairy-free without sacrificing flavor or texture. If you want to take your chocolate cupcakes over the top, then these s’mores cupcakes with marshmallow buttercream are truly decadent. And if you’re more of a vanilla fan, don’t worry—I have gluten-free vanilla cupcakes that are just as soft, fluffy, and reliable.
Gluten-Free Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose gluten-free flour
- ¼ tsp xanthan gum, leave out if your flour already has it
- ½ tsp baking soda
- ¼ tsp gluten-free baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon, optional
- ¼ cup butter, softened, Dairy-free use Smart Balance Butter
- 1 cup granulated sugar
- ½ 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
- ½ tsp pure vanilla extract
- 1 egg
- ⅓ cup cocoa powder
- ⅓ cup boiling water
Chocolate Buttercream Frosting
- 1 cup butter, Dairy-free use Smart Balance butter
- 2 tsp pure vanilla extract
- ¼ tsp pure almond extract
- 1 cup cocoa powder
- pinch salt
- 4 cups powdered sugar
- 3 tbsp milk, Dairy-free use cashew, almond or coconut milk
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F (177°C) and line muffin pan with liners or spray with gluten-free non-stick cooking spray.
- 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.
- 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. Add the pure vanilla extract
- Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
- Then add the buttermilk 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chocolate Cupcakes Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners or lightly spray with gluten-free cooking spray.
Mix the dry ingredients: In a medium bowl, whisk together 1 cup all-purpose gluten-free flour, 1/4 tsp of xanthan gum (omit if your flour blend already includes it), 1/2 tsp of salt, 1/2 tsp baking soda, 1/4 tsp of gluten-free baking powder, and 1/4 tsp of ground cinnamon (optional). Set aside.
Cream the butter and sugar: In a large mixing bowl, beat 1/4 cup (1 stick) softened butter or dairy-free butter until smooth. Add 1 cup granulated sugar and cream together until light and fluffy.
Add the eggs and vanilla: Beat in 1 large egg, followed by 1/2 tsp pure vanilla extract.
Combine with dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Add buttermilk and cocoa: Pour in 1/2 cup of buttermilk (or 1/2 cup dairy-free milk with 1/2 tbsp vinegar), along with 1/3 cup unsweetened cocoa powder. Mix until smooth and fully incorporated.
Add boiling water: Slowly stir in 1/3 cup of boiling water. The batter will be thin—that’s okay.
Fill the tin: Evenly divide the batter between the cupcake liners, filling each about 2/3 full.
Bake the cupcakes: Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the buttercream: In a large bowl, add 1 cup of butter (use Smart Balance for a dairy-free option) and beat with a stand mixer or hand mixer until smooth and creamy.
Add the extracts: Mix in 2 tsp of pure vanilla extract and 1/4 teaspoon of pure almond extract until fully combined.
Mix in the cocoa powder: Add 1 cup unsweetened cocoa powder and a pinch of salt. Beat until the cocoa is fully incorporated and smooth.
Add the powdered sugar: Gradually add 4 cups of powdered sugar, one cup at a time, beating well after each addition.
Add the milk: Pour in 3 tbsp milk (use cashew, almond, or coconut milk for dairy-free) and beat until the frosting is smooth, fluffy, and spreadable.
Fill the piping bag: To make filling easier, place a piping bag inside a tall glass and fold the top over the rim. Spoon in the frosting with less mess. I love using a Wilton 1M tip for perfect swirls.
Frost and serve: Once the cupcakes are completely cool, pipe or spread the frosting on top using your favorite method. Serve them as-is or dress them up with sprinkles, mini chocolate chips, or fresh berries. Enjoy!
Gluten-Free Baking Tips
- For evenly sized cupcakes, I use a greased ice cream scoop. It makes portioning quick, clean, and consistent—no guessing needed.
- Cupcake liners are a must. They prevent sticking, make cleanup easier, and help the cupcakes hold their shape.
- Resist the urge to frost too soon—warm cupcakes will melt your buttercream. I always transfer mine to a wire rack so they cool evenly.
- Mix the batter just until combined. Over-mixing can lead to dense cupcakes or cause them to sink in the center as they cool.
- My preferred brand of gluten-free flour is Pillsbury Gluten-Free. Not all blends are created equal—some absorb more moisture than others, which can affect your results. I recommend using a cup-for-cup gluten-free rice flour blend that includes xanthan gum for the best texture and structure.
Serving Suggestions
These gluten-free chocolate cupcakes are my go-to for birthdays, holidays, and casual get-togethers. I love topping them with chocolate buttercream and sprinkles for parties, or pairing them with berries and coffee for a more grown-up treat. If you’re looking to mix it up, try using strawberry frosting for a delicious contrast. They’re easy to pack for potlucks or picnics, and honestly, I’ve made them just because we were craving something chocolatey—they’re that good.
Storage Instructions
Store leftover cupcakes in an airtight container at room temperature for up to 3 days to keep them soft and fresh.
If you’d like to make them ahead, unfrosted cupcakes freeze beautifully—just wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. To freeze frosted cupcakes, set them on a baking sheet and freeze until the frosting is firm, then wrap each one in plastic wrap and store in a freezer-safe container. When you’re ready to serve, let them thaw at room temperature until soft and delicious again.
More Cake Recipes to Try
- Gluten-Free Red Velvet Cupcakes
- Gluten-Free Birthday Cake
- Gluten-Free Red Velvet Cake
- Almond Flour Chocolate Cake
Our Gluten-Free Chocolate Cupcakes recipe was originally published 8/24/19. It was retested, reworked, and republished to be better than ever 8/1/25.
Hello! I’m new to df and gf baking. I have a couple of questions, but no worries if you don’t have the answers 🙂 I’m wondering if oat milk is an acceptable nondairy milk for this recipe or if it doesn’t work for making buttermilk. Also, is Melt plant based butter an equivalent to Smart Balance?
Hi Bea, yes you can use oat milk to make the buttermilk. And yes, that should be a good alternative for smart balance.
I am totally confused by this recipe. The recipe itself list ingredients that do not match the same ingredients in the full on instructions below it. I found five ingredients that did not match from the recipe itself to the instructions below, including flour, egg, butter, sugar, and cocoa. Am I missing something or reading things wrong? I am new to gluten-free baking. I would like to make these for my granddaughter‘s birthday party.
Hi Jean, sorry if it was confusing. All the ingredients are listed out when to use in the recipe card and the step by step images below. We’ve updated it a bit to help it be more clear!
How can it be more clear when the recipe calls for 1 cup GF flour and the step by step instructions below it says 1 1/4 cups GF flour, same as 1 egg vs. 2 eggs and 1/4 cup butter vs. 1/2 cup butter, 1/3 cup cocoa powder vs. 1/4 cup, 1/3 cup boiling water vs. 1/2 cup. Should I be following the recipe itself and not following the by step instructions?
So far on my GF journey you have the best recipes I’ve found and I appreciate that so much but this one is still confusing me and, believe me, I will be making them multiple times for my granddaughter. Also note that my biggest challenge so far is finding an all purpose and 1 to 1 GF flour that works as I live in Canada and our options are very different. So far the Robin Hood GF all purpose has been the most successful option. Thanks much.
Hi jean, My apologies. Those measurements should all match now!
The best gluten free cupcakes I’ve ever made!
I’m learning the world of gluten free and dairy free. I made these cupcakes with King Arthur gluten free all purpose flour (no xanthan gum). Followed the recipe exactly and used almond milk. I was making these for my grandson who has different food allergies. This recipe is by far the BEST gluten free recipe I have ever tried. Everyone who tried them couldn’t believe they were gluten free. They’re moist, don’t have a grainy texture and taste delicious! Thank you for sharing your knowledge and making gluten free easier and tastier.
Novice baker here, and gotta say these turned out amazing! Not sure what happened with my first batch, but the butter and sugar didn’t “cream” but looked like they separated. Started over, used apple sauce instead of butter, and everything went beautifully. And we’re a light frosting family, so I also halved the recipe for frosting and still had more than enough, so freezing the rest. The birthday celebration ended with a success!
These were excellent! Thank you! If you were to use this recipe for baking a cake, would it be for two 8” pans? Thanks in advance. Mary
Hi Mary, We have the cake recipe here: https://www.mamaknowsglutenfree.com/easy-gluten-free-chocolate-cake/
If using real butter, should it be unsalted butter? Thank you! You’re a lifesaver!
Yes, unsalted 🙂
Delicious, moist, yet surprisingly gluten free. The sweetness level is just right when frosting is added. Approved by kids, teachers, and parents!!
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.