I can’t even wait to share this recipe with you! Who knew that gluten-free desserts could taste SO good. These Gluten Free Chocolate Cupcakes are rich, moist and incredibly delicious. You can’t taste the difference between this cupcake a non-gluten cupcake so if you are eating gluten-free, this recipe is for you!
My sweet nephew turned 8 back in March and my sister asked if I could make some cupcakes for him to bring to school. Hence the Star Wars theme! He LOVES Star Wars and she found the adorable cupcake liners and decorations at Target. My sister had one more request, to make them gluten-free because one of Ben’s classmates can’t have gluten.
I typically don’t bake gluten-free so I did some research and found a recipe that looked promising. I did a test run and I was amazed. The cupcakes were better than I expected. They puffed up perfectly, were moist, rich and tasted amazing. I whipped up some simple vanilla buttercream frosting because my sweet little nephew wanted chocolate cupcakes with white frosting.
Don’t you love how kids know exactly what they want?
So my sister picked Ben up from school and the cupcake container was empty – they ate every last one of them.
Success!
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 2 cups plus 2 tablespoons all-purpose gluten-free flour (I used Bob's Red Mill)
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 cup vegetable oil
- 2½ teaspoons pure vanilla extract
- 1¼ cups water, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 3½ - 4 cups confectioners sugar
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons milk (I used whole milk)
- Preheat oven to 325 degrees and line a muffin pan with cupcake liners, set aside.
- In a stand-alone mixer fitted with a paddle attachment, mix together flour, cocoa powder, baking powder, baking soda, salt and sugar.
- Next add the eggs, vegetable oil, pure vanilla and water and mix until just combined, scraping down sides of bowl as necessary. Batter will be runny.
- Fill cupcake liners ¾ full with batter and bake 16-18 minutes or until a toothpick inserted into the center of a cupcakes comes out clean or with few crumbs. Let cool.
- To make the frosting add butter to a stand-alone mixer fitted with a whisk attachment and whisk on medium-high speed for a few minutes.
- With mixer on low-speed, gradually add confectioners sugar until incorporated. Next add vanilla and 2 tablespoons of milk. Turn the mixer to medium high-speed and whip frosting for at least 3 minutes up to 7 minutes until fluffy and creamy. If frosting seems too dry, add another teaspoon or two of milk. Pipe cooled cupcakes with frosting and decorate as desired.
Recipe credit: More.com and Sweet Retreat
Terri
I need these cupcakes for Valentine’s Day and my family love them!! Thank you for sharing this great recipe!
Jessica Erin
you’re welcome!
Linda billingsley
To make a sheet cake do I double the recipe. For a 13x9x2??thank you
Jessica Erin
Probably – I have never done that but that sounds right!
Big D
I made these cupcakes and could not believe how easy they were as you do not have to cream the butter and sugar like other recipes! Turned out great and will try using some melted butter to replace some oil next time just to see how they come. But thanks for a great recipe and I am going to try it as a yellow cake by substituting 3/4 cup flour for the cocoa. Or do you have a separate recipe for yellow cake you want to share? Either way–Thank You!!!
Jessica Erin
wonderful!! I do have a yellow cake on the blog but it’s not gluten free.
ccm
Thank you – these saved me in a pinch for gluten-free birthday treat. Mild chocolate. Great for kids. Easy to make and great texture for GF! I had to cook them quite a bit longer – maybe 24 min – and got 20 cupcakes out of the recipe. I was worried they would be dry after long cooking time but, after cooling, left out covered over night and were totally great in the am.
Jessica Erin
So glad you liked them! My nephew is gluten free and he loves them!!
Ruchelle Jackson
Could one just substitute 3/4 more flour for vanilla cupcakes? I have made your recipe with a vegan substitute for the eggs and they were delicious!! Thank you!!
Jessica Erin
Hi Ruchelle! Thanks for the comment. I have not tried this so I don’t feel comfortable giving you the go, but if you do try it, I’d love to know how they turn out!
Cory
Do you need to add xanthan gum to the mix since the bobs red mill flour advises the addition of it?
Jessica Erin
I didn’t use it and it was fine!
Jessica Erin
There is another flour you can use – it’s called cup for cup and it’s gluten free. You can find it at whole foods. It’s expensive but it’s great for gluten free baking.
cordavalera
Ummmm….where is the chocolate??? I just started making this and realized there is none!
Jessica Erin
So sorry! 3/4 cup cocoa powder. I updated the recipe to include. Enjoy!
Kayel Bowman
I added the chocolate to the dry ingredients during mixing — I assumed that’s where to incorporate it. It’s not in the instructions. Also, I am making a layer cake instead of cupcakes. Wish me luck!!!
Jessica Erin
How did it turn out?!
Kayel Bowman
It was excellent! I was concerned about the quality of my cocoa so I put a little extra, (1 Tbl.) and I put a bit extra sugar due to the cocoa as well, (1 Tbl). I baked them in 9-inch round coconut oil sprayed pans and dusted with the cocoa, and I baked them for 25 minutes then shut the oven off for 15. (I had to leave the house, no science to that decision). The cake rose beautifully and was moist and had a rich crumb, my family loved it! I frosted it with a vanilla buttercream frosting.
Jessica Erin
WONDERFUL! So glad you’re family enjoyed it. I’ll have to make them into a cake next time!
Carla
How much chocolate/cocoa is used? I don’t see any in the recipe.
taylor @ greens & chocolate
These are so fun! Definitely tucking this recipe away for when I need a gluten-free treat for a friend!!
Jessica Erin
Thanks Taylor!
Julie @ Willow Bird Baking
These look awesome, and I love that you made your nephew’s class a treat.
Jessica Erin
Thanks Julie!