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Photo of a gluten-free chocolate cupcake with chocolate frosting in a white cupcake liner.

Gluten-Free Chocolate Cupcakes

Chocolate cupcakes are a classic for a reason and these gluten-free chocolate cupcakes do not disappoint. They're made in just one bowl and are so tasty, no one will believe they're gluten-free! Trust me, you'll never want to use boxed cake mix again when you find out how easy these gluten-free cupcakes are. Plus, they're so simple to make dairy-free, too.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 24 cupcakes
Calories: 247kcal
Author: Megan

Ingredients

For the Cupcakes:

  • 2 cups gluten-free all purpose flour blend (I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend*)
  • 1 tsp xanthan gum (omit if your blend already contains it)
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil (or melted butter if you prefer)
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup buttermilk (or 1 cup almond milk mixed with 1 tbsp apple cider vinegar)
  • 1 cup hot coffee

For the Chocolate Frosting:

  • 8 tbsp softened butter (or a 50/50 mix of palm oil shortening and vegan butter)
  • 1/8 tsp salt
  • 3/4 cup cocoa powder (sifted)
  • 2 1/2 cups powdered sugar (sifted)
  • 1 tsp vanilla
  • 1/4 cup milk (or almond milk)

Instructions

To Make the Cupcakes:

  • Preheat oven to 350F. Line 24 muffin cups with paper liners. Set aside. 
  • In a large bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer), combine gluten-free flour blend, xanthan gum, cocoa powder, baking powder, baking soda, salt and granulated sugar and which to combine.
  • Add vegetable oil, vanilla extract, eggs and buttermilk and mix for 1-2 minutes. 
  • Pour in the hot water and mix for an additional 1-2 minutes. The batter will be very thin. Let sit for 2-3 minutes to allow the batter to slightly thicken. 
  • Pour into cupcakes liners and fill about 1/2 full, filling all 24 cups. 
  • Bake at 350F for 23-25 minutes, until the tops of the cupcakes spring back and when a toothpick is inserted it comes out clean. 
  • Let cool completely before topping with buttercream. 

To Make the Frosting:

  • Add softened butter and salt to a large bowl. Mix until creamy. 
  • Stir in the cocoa powder and powdered sugar and mix until combined. 
  • Then, add the vanilla extract and milk (one tablespoon at a time) until the frosting is thick and creamy. You want it to be able to hold it's shape when piped. 
  • If your frosting is too thin, add more powdered sugar. If it is too thick, add more milk.
  • When the cupcakes are completely cooled, pipe buttercream onto the cupcakes. 

Nutrition

Calories: 247kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 270mg | Potassium: 150mg | Fiber: 2g | Sugar: 29g | Vitamin A: 160IU | Calcium: 49mg | Iron: 1.2mg
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