These gluten-free chocolate cupcakes are rich, moist, and deeply chocolatey. The batter comes together in one bowl with a few simple ingredients, and hot coffee in the mix intensifies the chocolate flavor without making them taste like mocha. Top them with a thick chocolate buttercream and no one will know they’re gluten-free.
This has been my go-to chocolate cake recipe for years. I’ve made it for birthday parties, baby showers, bridal showers, and a few weddings. It works every time, and it’s easy to make dairy-free if you need it. The recipe makes 24 cupcakes, so there’s plenty for a crowd.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum. I cannot verify that other brands will work in this recipe.
- Cocoa powder – Use unsweetened cocoa powder.
- Hot Coffee – Brewed coffee, not espresso. It deepens the chocolate flavor without making the cupcakes taste like coffee. Decaf works too. If you want to skip coffee entirely, use boiling water instead.
- Buttermilk – Keeps the cupcakes moist and tender. For a dairy-free version, mix 1 cup almond milk with 1 tablespoon apple cider vinegar and let it sit for 5 minutes before adding.
- Vegetable Oil – Oil instead of butter keeps the crumb soft and means no creaming step. Any neutral oil works.
- Eggs – Use large eggs at room temperature so they incorporate smoothly into the batter.
- Butter – Use softened butter, not melted, for the buttercream recipe. For dairy-free, use a 50/50 mix of vegan butter and palm shortening so the frosting holds its shape and still has buttery flavor.
Don’t Worry About the Thin Batter
The batter will look much thinner than typical cupcake batter after you add the hot coffee. That’s normal. Let it sit for 2-3 minutes and it will thicken slightly. Fill each liner about halfway. They rise a lot in the oven.
Recipe FAQs
Usually this means they were underbaked. The batter is very thin and needs the full 23-25 minutes. Test with a toothpick before pulling them out. It should come out clean, not wet. Opening the oven door too early can also cause sinking.
Yes. For the cupcakes, swap the buttermilk for 1 cup almond milk mixed with 1 tablespoon apple cider vinegar. Let it sit for 5 minutes before adding. For the frosting, use a 50/50 mix of vegan butter and palm shortening so it still holds its shape when piped.
I have a dedicated gluten-free chocolate cake recipe that’s designed for layers. I’d recommend using that one instead, since the bake time and frosting amounts are adjusted for cake pans.
Expert Tips
Storage Instructions
Room temperature: Store frosted cupcakes in an airtight container for up to 2 days.
Refrigerator: If using a cream-based frosting, refrigerate in an airtight container for up to 5 days. Bring to room temperature for 20-30 minutes before serving so the frosting softens.
Freezer: Freeze unfrosted cupcakes in a single layer until solid, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature and frost before serving.
Frosting: The chocolate buttercream can be made up to a week ahead and stored in an airtight container in the fridge. Let it come to room temperature and re-whip before piping.
Serving Suggestions
These cupcakes are a full dessert on their own, but they work as part of a bigger spread for parties and celebrations. For a cupcake table with variety, set them alongside gluten-free black bottom cupcakes for a cheesecake twist or gluten-free carrot cake cupcakes with cream cheese frosting for a non-chocolate option. If you want to round out a dessert buffet, gluten-free Nutella stuffed peanut butter cookies give guests something to grab that pairs well with the chocolate theme.
Gluten-Free Chocolate Cupcakes
Ingredients
For the Cupcakes:
- 2 cups (280 g) gluten-free all purpose flour blend - Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag), which contains xanthan gum
- ¾ cup (60 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (400 g) granulated sugar
- ½ cup (113 g) vegetable oil - or melted butter if you prefer
- 2 teaspoons vanilla extract
- 2 (100 g) large eggs - at room temperature
- 1 cup (240 g) buttermilk - at room temperature
- 1 cup (240 g) hot brewed coffee - or use boiling water instead
For the Chocolate Frosting:
- ½ cup (113 g) unsalted butter - softened to room temperature
- ⅛ teaspoon salt
- ¾ cup (60 g) unsweetened cocoa powder - sifted
- 2½ cups (300 g) powdered sugar - sifted
- 1 teaspoon vanilla extract
- ¼ cup (60 g) whole milk - add one tablespoon at a time
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Instructions
To Make the Cupcakes:
- Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- In a large bowl, whisk together 2 cups (280 g) gluten-free all purpose flour blend, ¾ cup (60 g) unsweetened cocoa powder, 2 teaspoons baking powder, 2 teaspoons baking soda, 11 teaspoon salt, and 2 cups (400 g) granulated sugar until evenly combined.
- Add ½ cup (113 g) vegetable oil, 2 teaspoons vanilla extract, 2 (100 g) large eggs, and 1 cup (240 g) buttermilk. Mix for 1-2 minutes until smooth, scraping down the sides of the bowl as needed.
- Pour in 1 cup (240 g) hot brewed coffee and stir until the batter is smooth. It will be very thin. Let it sit for 2-3 minutes to thicken slightly.
- Divide the batter evenly among the 24 lined muffin cups, filling each about halfway.
- Bake at 350°F (175°C) for 23-25 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Do not open the oven door before 20 minutes.
- Let the cupcakes cool completely in the pans before frosting.
To Make the Chocolate Buttercream:
- In a large bowl, beat ½ cup (113 g) unsalted butter and ⅛ teaspoon salt until creamy, about 1 minute.
- Add ¾ cup (60 g) unsweetened cocoa powder and 2½ cups (300 g) powdered sugar. Mix on low speed until combined, then increase to medium and beat for 1-2 minutes until fluffy.
- Add 1 teaspoon vanilla extract. Add ¼ cup (60 g) whole milk, one tablespoon at a time, mixing after each addition, until the frosting is thick enough to hold its shape when piped. If too thin, add more powdered sugar. If too thick, add more milk.
- Pipe or spread the buttercream onto the completely cooled cupcakes.
Notes
- Flour: This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum. I cannot verify that other brands will work in this recipe.
- Coffee: The coffee deepens the chocolate flavor. You won’t taste it in the finished cupcake. Decaf works. If you want to skip coffee entirely, use boiling water instead
- Dairy-free cupcakes: Swap the buttermilk for 1 cup almond milk mixed with 1 tablespoon apple cider vinegar. Let it sit for 5 minutes before adding so it curdles slightly like buttermilk. Use a 50/50 mix of vegan butter and palm shortening so the frosting holds its shape and still has buttery flavor. Use almond milk in place of whole milk.
