Gluten-Free Chocolate Cupcakes

4.94 from 29 votes

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.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: gluten-free chocolate cupcakes, gluten-free cupcakes, gluten-free dairy-free chocolate cupcakes, gluten-free dairy-free cupcakes

Servings: servings

Author: Audrey Roberts

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

US Customary - Metric

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 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

Nutrition