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gluten free chocolate cupcake recipe

Gluten Free Chocolate Cupcakes

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 20 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack

Ingredients
  

  • 1 cup gluten-free all-purpose flour blend with xanthan gum
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature or dairy-free milk
  • 0.25 cup sour cream room temperature or dairy-free yogurt
  • 0.33 cup vegetable oil neutral
  • 1 teaspoon pure vanilla extract
  • 0.5 cup hot coffee strong brewed or hot water
  • 0.5 cup unsalted butter or dairy-free butter; softened
  • 1.75 cup powdered sugar sifted
  • 0.25 cup unsweetened cocoa powder
  • 1 2–3 tablespoons milk or dairy-free milk
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon fine sea salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large bowl whisk together granulated sugar, brown sugar, eggs, milk, sour cream, oil, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and whisk or mix on low just until no dry streaks remain.
  • Carefully pour in the hot coffee and whisk until the batter is smooth and thin, without overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the tin and place them directly on the wire rack to cool completely, about 15 minutes.
  • While the cupcakes cool, beat the softened butter with an electric mixer until creamy and light, about 2 minutes.
  • Add powdered sugar, cocoa powder, salt, vanilla, and 2 tablespoons milk to the butter and beat on low, then increase to medium-high until fluffy, adding more milk a teaspoon at a time if needed for spreadable consistency.
  • Once the cupcakes are completely cool, frost them with the chocolate frosting using a spatula or piping bag.

Notes

For best results, use a gluten-free flour blend that already contains xanthan gum; if yours does not, whisk in 1/4 teaspoon xanthan gum with the dry ingredients for better structure. Make sure all cold ingredients come to room temperature so the batter mixes evenly and rises well, and avoid overbaking because gluten-free cupcakes dry out faster than regular ones. The hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee, but hot water works if you prefer. Let the cupcakes cool fully before frosting to prevent melting, and store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer, bringing them back to room temperature before serving for the best texture.
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