These gluten free chocolate cupcakes are rich, moist, fluffy, spongey and undetectably dairy free. They’re easy to make and the perfect way to satisfy your chocolate craving!
An oldie but goodie Eat With Clarity recipe, but now even better! This gluten free chocolate cupcake recipe is one of the first recipes on the blog, but it was time for a major upgrade. Both to the recipe and to the photos!
These cupcakes are more rich, easier to make, and better than ever. With a fluffy and perfectly sweet sponge and silky smooth dairy free buttercream, this is the perfect chocolate treat for every occasion.
I feel like cupcakes and cakes are desserts that get reserved for special occasions, whereas cookies are an everyday thing, but I’m here to tell you you don’t need an excuse or a holiday to indulge a little!!
These chocolate cupcakes are fluffy, moist, spongey, cakey, chocolatey, perfectly sweet, and all the things a chocolate cupcake should be.
They’re both gluten free and dairy free, but if you did a blind taste test, I promise you would have NO idea. Try my mini chocolate cake or dairy free cupcakes next!
How to make gluten free cupcakes
First, whisk together all dry ingredients.
Beat in all wet ingredients with an electric mixer just until combined. Careful not to over mix, but make sure all ingredients from the bottom of the bowl are well combined.
Once the batter is ready, use a cookie scoop or spoon and add the batter in 12 lined cupcake tins, filling about 2/3 of the way full.
Add to the center of the oven for 16-22 minutes. Check at 16 minutes and if a toothpick comes out clean, remove from the oven.
They will continue to cook slightly as they sit because the tray is still hot, so careful not to over bake because this will dry out the cupcakes.
In my oven, they are generally done at the 18 minute mark, but all ovens are different.
How to make chocolate buttercream
Dairy free buttercream is actually much easier than you would think. Buttercream is essentially a mixture of powdered sugar and butter, so to make it dairy free, all you need to do is use dairy free butter.
You want to use room temperature butter so it’s easy to beat but not too soft, but if yours was in the fridge, microwave for about 20 seconds and you should be good to go.
Add the butter to a large mixing bowl and beat with an electric mixer until fluffy. Then, beat in the cocoa powder and powdered sugar until thick and creamy. Finally, beat in the milk and vanilla.
I used these large piping tips to get the ruffled look, but you can also take a blob of buttercream on a knife and swirl it around and it’ll taste just the same.
If you are going to use piping tips, the consistency of the buttercream is really important. Too thin and it won’t hold the shape, too thick and it won’t twirl around the cupcake.
When in doubt, this video tutorial is really helpful when frosting!
The best flour
There are other GF all purpose baking flours out there, but not all of them are the same blend. You can definitely try using other ones, but it may yield a slightly different result. Whichever you use, make sure it has xanthan gum in the mix.
This recipe does not call for almond flour because I wanted to keep it nut free, but you can try my almond flour chocolate cake instead! It’s just as rich and delicious, I promise!
Do they keep?
Once prepared, these cupcakes will store for about 3-5 days. Keep them in an air tight container at room temperature for best results. Keeping them sealed will ensure these cupcakes stay nice and moist.
If you’re wondering if gluten free cupcakes can be frozen, the short answer is yes!
However, you’ll want to freeze them before they are frosted. I do not recommend storing these in the fridge, because gluten free baked goods can dry out if they get too cold unfortunately.
Tips to keep them moist
These gluten free chocolate cupcakes are made extra moist with the help of some hot water, eggs and oil. I used avocado oil but melted dairy free butter also does the trick.
The eggs also helps the cupcakes get nice and fluffy too. These cupcakes will be (and stay) nice and moist as long as they are not over baked!
Try these recipes next
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Gluten Free Chocolate Cupcakes
by: claire cary
Ingredients
Cupcakes
Wet
- ⅔ cup granulated sugar
- ¼ light brown sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- ⅓ cup oil I like olive oil for a rich flavor, but any oil works
- ⅔ cup boiling water
- 1 tsp apple cider vinegar
Dry
- ¾ cup + 2 tbsp Bob’s Red Mill GF 1:1 All Purpose Baking Flour spoon and level to measure
- ½ cup cocoa powder spoon and level to measure
- ¼ tsp salt
- ½ tsp baking soda
- ¾ tsp baking powder
- 1/2-1 tsp espresso powder optional but recommended for a richer chocolate flavor
Buttercream
- ½ cup dairy free butter at room temperature
- 2-3 tbsp non-dairy milk
- 2 tsp vanilla
- ½ cup cocoa powder or more to taste
- 2-3 cups powdered sugar
- Sprinkles for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with liners and set aside.
- Whisk together all dry ingredients in a large bowl.
- Beat in all wet ingredients on medium speed until well combined, making sure you get all of the dry ingredients from the bottom. the batter will be on the thinner side, but not too runny.
- Use a cookie scoop or spoon and add the batter in 12 lined cupcake tins, filling about 3/4 of the way full.
- Add to the center of the oven for 18-22 minutes. Check at 18 minutes and if a toothpick comes out clean, remove from the oven.
- They will continue to cook slightly as they sit, so careful not to over bake because this will dry out the cupcake. In my oven, they are generally done at the 20 minute mark.
- Remove from the oven and let cool in the pan for about 10-15 minutes, then transfer to a wire rack to finish cooling.
- To make the buttercream, beat the room temperature butter with an electric mixer until fluffy.
- Beat in the cocoa powder. Beat in 2 cups of powdered sugar, then beat in 2 tbsp of milk and vanilla.
- If you want the frosting more chocolatey, you can sub some of the sugar for more cocoa, or vice versa for less chocolate. If the frosting is too thin, beat in a bit more sugar, too thick add more milk until it reaches your desired consistency.
- Let the cupcakes cool completely before frosting. Frost with piping tips or keep it simple and use a knife!
Sierra says
This recipe is PERFECT!!
I am not a baker – but this recipe has made me love baking. My friends had a hard time believing it was gluten-free AND dairy-free. Even one of my friends who owns a bakery said she was impressed at how good they were!
I cut the sugar a little bit – instead of brown sugar I used 1tsp of maple syrup and it worked great.
Claire Cary says
Just made my day! Thank you, Sierra!
mary says
Do these cupcakes freeze well? Even with the buttercream icing? thanks
Claire Cary says
I wouldn’t freeze them with the buttercream, but you can definitely freeze before frosting!
Sherry says
Instant espresso powder is often not gluten-free, and may cause problems for celiacs. The suggestion of subbing hot coffee for water works great!
Bridget says
Can you use regular butter and regular milk for this recipe?
Claire Cary says
Yes!
GLORIA says
THIS IS THE BEST GLUTEN FREE CUPCAKE I HAVE EVER HAD!! MY HUSBAND WHO IS NOT A BIG FAN OF GLUTEN FREE BAKED GOODS WAS SHOCKED!! HE COULD NOT TELL THE DIFFERENCE. I AM AN AVID BAKER AND I WAS IMPRESSED!!!! THANK YOU FOR SHARING THIS DELICIOUS RECIPE!! DEFINITELY A KEEPER FOR MY FAMILY.
Claire Cary says
Thanks so much Gloria!
Finn says
it was great, i loved it!
Katlyn says
Can we use regular flour? And if so, how much? I’m just wanting dairy-free cupcakes. 🙂
Claire Cary says
Yes! You can you use regular all purpose flour in the same quantity.
Queen of Sofa says
I love this fecipe. Trying making this on friday night after my children going to bed. The result is amazing, fluffy, moist, super delicious!! I made it at night and ate the cupcakes today morning yet still moist and fluffy. The butter cream is legit and soft. In my oven, I baked for 22 minutes cause when I checked at 18 minutes, the batter still wet, checking again at 20 minutes, still a little bit wet and then 22 minutes was perfect. I change granulated sugar with coconut sugar but not change the light brown sugar, so the taste is just perfectly sweet for me. Thanks for the recipe
Claire Cary says
Amazing! So happy you all enjoyed these!
Lala says
I just made these because I have a chocolate craving. I used very hot coffee in place of the water, mixed the eggs and after the coffee cooled I added the eggs. I am just so impressed with the outcome. I make gf everything, but this …this was awesome. I also used 1 tsp xanthan gum because I used King Arthur flour. I am so happy. My craving is gone and I have a new go to go good cup cakes. Thank you for sharing your skills, the skills is good! 😊
Claire Cary says
Thank you Lala! So happy you’re a fan!
Alina Nicole says
These are by far the best Gf dairy free cupcakes I’ve ever made. They came out delicious and had a great texture. I added crushed candy canes on top for Christmas and my whole family enjoyed them. One change I made was rather than use white sugar and light brown sugar I just used an equal amount of brown sugar. It didn’t affect much, as they still tasted great and looked just like the picture. Thank you!
Claire Cary says
Love the idea of candy canes! So glad you enjoyed these.
Christina says
This are amazing. I have 4 kids. One just diagnosed celiac and our first birthday next week…. I had perfected over years a chocolate cupcake recipe…. so made it my mission to fine a new one. Your is amazing. I made it per directions. Vegetable oil and decaf coffee for water as you suggested. We also made your almond flour ones…. I found them more a chocolate muffin then a cupcake. This one is outstanding
Claire Cary says
Perfect! My Celiac diagnosis is what inspired me to start my blog in the first place, so I’m so glad this recipe has helped!
Amy says
Can you double the recipe to make 24 cupcakes or does it get weird?
Claire Cary says
That should be fine!
Scott says
Hi, I’m just setting up to start this recipe and I see the metric calls for 1 egg while the imperial calls for 2 eggs. Whats up with that?
Claire Cary says
Sorry, there was a glitch! You need 2 eggs, should be all set now.
Stacey says
Made these for my Son’s birthday! They came out delicious. The only substitution I did was use flax eggs, organic cane sugar and coconut sugar instead of brown to keep it vegan. Thank you for the delicious recipe.
Claire Cary says
Yay! I haven’t tried them with flax eggs so I’m so glad they worked that way! So happy you enjoyed these 🙂
Ella says
These were amazing!! You couldn’t even tell they were gluten and dairy free!
Claire Cary says
Love to hear that! That’s always my goal with everything 🙂
olga says
These were so good had the best amount of sugar! would not change anything
Olive says
I love these! They are very moist and delicious! It is the perfect amount of chocolate.
Claire Cary says
Thanks Olive! So glad you enjoyed them 🙂
lulu says
soo good!!!
Sands says
Wen I tried this recipe it was way to thick and I had to add a stick of butter, another half cup of oil, and another cup of milk. I did a recipe of what the directions said to do and the cupcakes didn’t rise. When I added all the extra stuff, the cupcakes kind of rose but not really. These cupcakes were not the best thing I have ever made, They could be better.
Claire Cary says
With the additions you added, I am not surprised the cupcakes didn’t rise, the batter would’ve been heavily weighed down, especially since there is no butter in the cupcakes. Did you measure the flour/cocoa as I mentioned? Did you include the hot water in the batter? The batter definitely shouldn’t be too thick at all, but I’m sorry these didn’t work out! Can’t say for sure what went wrong and why the batter was thick, but my guess is something was measured incorrectly or a wet ingredient was forgotten.
sands says
I measured every thing the right way and the water was hot, it rose when I added the other ingredients
Claire Cary says
hmm I’m not sure what went wrong. This recipe has been made dozens of times with no issues. sorry it didn’t work out for you! It could be an issue with the oven temperature, ovens are often much lower than the temperature reads, which can really change the way things rise. I promise the batter should not be thick. I’d suggest just adding more liquid rather than the extra oil and butter as that will weigh down the batter and prevent rising.
sands says
Ok, thanks!
Claire Cary says
Just wanted to follow up since I just made these again to ensure I got all of the measurements correct. The batter was definitely not too thick, quite runny actually and the cupcakes rose quite a bit, as expected. I’m not sure what went wrong with yours, but would love for you to try them again!
Sands says
okay I will
Kirsten says
Can I refrigerate the batter? If so, how long will it last? Thanks!
Claire Cary says
I actually don’t recommend it! The baking soda can end up deactivating a bit and the cupcakes may not rise as well. You are welcome to try it, I’d guess it would hold up for about 24 hours in the fridge, but let it come to room temperature before baking. If you do try it out, let me know!
Stephanie says
Anything I would need to ch age if I used this for a cake? Thank you!
Claire Cary says
I would just recommend my gluten free chocolate cake instead!
Alina says
So good! One would never tell they are gluten free. The sweetness is just right 👌 my 5-year old son loved them))
Claire Cary says
Thank you Alina! So happy you both enjoyed them 🙂