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Moist Gluten Free Chocolate Cupcakes

These gluten free chocolate cupcakes are moist, fluffy, spongey and undetectably dairy free. They're easy to make, just sweet enough and made ultra delicious with a simple dairy free buttercream. They're the perfect way to satisfy your chocolate craving! 
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 cupcakes
Author: Claire Cary



  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 large egg (ideally at room temperature)
  • 2 tsp vanilla extract
  • 1/2 cup neutral oil (I used avocado oil, but melted coconut will work)
  • 1 cup non dairy milk at room temperature
  • 1 tsp apple cider vinegar
  • 1 1/2 cups Bob's Red Mill GF 1:1 All Purpose Baking Flour (blue bag, spoon and level to measure)
  • 1/2 cup cocoa powder ( spoon and level to measure)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder


  • 1/2 cup (1 stick) dairy free butter (at room temperature)
  • 1/4 cup non-dairy milk
  • 2 tsp vanilla
  • 1/3 cup cocoa powder (or more to taste)
  • 3-4 cups powdered sugar
  • Sprinkles for topping


  • Preheat the oven to 350 degrees Fahrenheit. 
  • Add all of the wet (first 6) ingredients into a large mixing bowl. 
  • Beat with an electric mixer until well combined (this should only take a few seconds). 
  • All in the flour, baking powder, baking soda, salt, and cocoa powder. Beat just until everything is combined. Careful not to over mix because it can make the cupcakes too airy and gummy. 
  • 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 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. 
  • To make the buttercream, beat the room temperature butter with an electric mixer until fluffy.
  • Beat in the milk and vanilla until well combined. 
  • Beat in the sifted cocoa powder. Finally, beat in the sifted powdered sugar 1 cup at a time until all 4 cups have been used. If the buttercream gets too thick, thin it out with 1 tbsp of milk at a time. If it's too thin, beat in more powdered sugar. 
  • Let the cupcakes cool completely before frosting. Frost with piping tips or keep it simple and use a knife!


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. 
Once prepared, these cupcakes will store for about 3-5 days. Keep them in an air tight container at room temperature for best results. 
Without the buttercream, these cupcakes are sweet, but not too sweet. Keep this in mind if you are planning to eat them like muffins without any frosting. You can use 1 cup of light brown sugar instead of 3/4 cup if you want them sweeter. 
I used these large piping tips for the frosting.


Serving: 1cupcake, with frosting | Calories: 281kcal | Carbohydrates: 49g | Protein: 3.9g | Fat: 8.7g | Fiber: 2.9g | Sugar: 25g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: chocolate cupcakes, dairy free chocolate cupcakes, gluten free chocolate cupcakes