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. 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 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.
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 1/4 cups of all-purpose gluten-free flour, 1/2 tsp of xanthan gum (omit if your flour blend already includes it), 1/2 tsp of salt, 1/2 tsp of 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 1/2 cup (1 stick) of softened butter or dairy-free butter until smooth. Add 3/4 cup of granulated sugar and cream together until light and fluffy.
Add the eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 tsp of 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 1/4 cup of unsweetened cocoa powder. Mix until smooth and fully incorporated.
Add boiling water: Slowly stir in 1/2 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 of 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 of 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.
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.
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.