Best-Ever Gluten-Free Chocolate Cupcakes Recipe
These gluten-free chocolate cupcakes are moist and light with a whipped cream and chocolate frosting. They are easy to make, freeze and transport.
I am delighted to share my absolute favourite recipe for gluten-free chocolate cupcakes. These little beauties are a real treat, perfect for satisfying those chocolate cravings without any gluten worries.
They’re moist, light, and topped with a decadent whipped cream and chocolate frosting that’ll make your taste buds dance.
Whether you’re baking for a party or just fancy a sweet treat, these cupcakes are sure to impress!
I often bake them to take to parties and events, so I always have a gluten-free cake to hand.
They are also a winner with the children and can be popped into a lunch box for an occasional nibble.
Table of Contents
What you’ll love about this recipe
- Moist and light texture that rivals any gluten-containing cupcake
- Rich chocolate flavour in both the cake and frosting
- Easy to make, freeze, and transport – perfect for parties and events
- Kid-friendly and great for lunchboxes as an occasional treat
- Versatile frosting that can be adjusted to your preferred consistency
Ingredients
- Flour blend: You’ll need 105g of gluten-free flour for this recipe. If your blend doesn’t already contain it, add 1/2 teaspoon of xanthan gum to help with texture.
- Cocoa powder: 45g of unsweetened cocoa powder gives these cupcakes their rich chocolate flavour. Make sure it’s gluten-free certified!
- Leavening agents: We’ll use 3/4 teaspoon of gluten-free baking powder and 1/4 teaspoon of baking soda to help our cupcakes rise beautifully.
- Salt: A pinch (1/4 teaspoon) of good-quality salt enhances all the flavours in our cupcakes.
- Sugar: 150g of granulated sugar provides just the right amount of sweetness.
- Oil: 4 tablespoons of vegetable oil to keep our cupcakes moist and tender.
- Eggs: Two eggs at room temperature will help bind our ingredients together.
- Vanilla: 1 teaspoon of vanilla extract adds a lovely depth of flavour.
- Liquid: 115ml of lukewarm water or milk helps create the perfect batter consistency.
- Frosting ingredients: For the delicious topping, you’ll need 170ml of whipping cream and 285g of gluten-free dark chocolate.
Instructions
- Start by making the frosting. Gently heat the whipping cream in a saucepan until it just begins to simmer. Pour this over the broken pieces of dark chocolate in a bowl. Let it sit for a few minutes, then mix until smooth and glossy. Set aside to cool to room temperature.
- Preheat your oven to 170°C (gas mark 4) and line a muffin tin with cupcake cases. In a mixing bowl, combine the dry ingredients: flour, xanthan gum (if using), cocoa powder, baking powder, baking soda, salt, and sugar.
- Create a well in the centre of your dry mix and add the wet ingredients: oil, eggs, and water or milk. Mix everything together to form a thin batter. For easy pouring, transfer the batter to a measuring jug.
- Fill each cupcake case about 2/3 full with batter. Bake for 19 minutes or until the cupcakes spring back when lightly pressed in the middle. Allow them to cool completely before decorating.
- When you’re ready to decorate, whisk the cooled frosting until it’s firm. If it’s too dry, add a bit more cream. Use a piping bag or spoon to top each cupcake with the chocolatey goodness.
What to Serve with Gluten-Free Chocolate Cupcakes
- These gluten-free chocolate cupcakes are delicious on their own, but why not make them extra special? Serve them alongside a scoop of your favourite gluten-free ice cream for a decadent dessert. A cup of hot tea or coffee makes a lovely accompaniment, perfect for afternoon tea.
- For a fun party spread, arrange these cupcakes on a pretty cake stand alongside some fresh berries and gluten-free cookies. The contrast of the rich chocolate with fresh fruit is simply divine!
- Remember, any unfrosted cupcakes can be frozen for later. Just pop them in an airtight container, and you’ll have a gluten-free treat ready whenever the craving strikes. Enjoy, my gluten-free friends!
Are you ready to try my Gluten Free Chocolate Cupcakes recipe? Then let’s get started:
Gluten Free Chocolate Cupcakes
Equipment
- Mixing Bowl
- Cup cake cases
- Muffin Tray
- Measuring Jug
- Whisk
Ingredients
- 170 ml Whipping cream (for the frosting)
- 285 g Gluten-free dark chocolate (for the frosting)
- 105 g Gluten-free flour
- 1/2 tsp Xanthan gum ( if your flour blend does not contain it)
- 45 g Unsweetened coco powder
- 3/4 tsp Gluten-free baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Good quality salt
- 150 g Granulated sugar
- 4 tbsp Vegetable oil
- 2 Eggs at room temperature
- 1 tsp Vanilla extract
- 115 ml Lukewarm water or milk
Instructions
- Make the frosting first. Heat the whipping cream in a heavy-bottom saucepan until it just begins to simmer.
- In a bowl put the broken-up pieces of dark chocolate and pour the warm whipping cream over the top.
- Allow the cream to melt the chocolate it takes a few minutes them mix until you have a glossy and smooth consistency.
- Leave the frosting to cool to room temperature until it is firm enough to scoop with a spoon.
- To make the cupcakes preheat the oven to 170℃ (gas 4). Line a muffin tin with the cupcake cases.
- In a mixing bowl put the flour, xanthan gum ( if using), cocoa powder, baking powder, baking soda, salt and sugar and mix to combine.
- Create a well in the centre and add the oil, eggs and water or milk. Mix together to make a thin batter.
- Fill the prepared cake cases with the batter about 2/3 full. I poured mine into a measuring jug as it made it easier to fill the cases.
- Bake in the oven for 19 minutes until the cupcake springs back when pressed in the middle.
- Now decorate the cupcakes.
- Take the cooled frosting and whisk it until it is firm, if it is crumbly or dry add some more cream.
- Next either use a piping bag or a spoon to decorate the cakes.
- Any leftover cakes that don't have any frosting on can be frozen.
Nutrition
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Gluten-Free Chocolate Cupcake Recipe Tips
Here are some tips to help you make the most out of my gluten-free chocolate cupcake recipe:
Avoid Cross-Contamination
If you’re preparing gluten-free chocolate cupcakes in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible, do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Equipment
The batter in this recipe is quite thin, so I found pouring it into the cake holders with a small measuring jug was easier than using a spoon.
Decorating Tips
If you’re new to gluten-free baking, avoid overfilling the cases as gluten-free batters can rise unpredictably.
For extra indulgence, fold in chocolate chips or add a gooey chocolate centre by spooning Nutella or ganache into the batter before baking.
Always double-check that all ingredients (e.g., cocoa powder, baking powder) are certified gluten-free to avoid cross-contamination.
Frequently Asked Questions
What type of flour is best for gluten-free chocolate cupcakes?
Use a gluten-free self-raising flour or a 1:1 gluten-free all-purpose flour blend like Bob’s Red Mill. If using plain gluten-free flour, add gluten-free baking powder to help the cupcakes rise.
How do I prevent gluten-free cupcakes from being dense?
Avoid overmixing the batter, as this can lead to a dense texture. Use a gentle folding motion when combining wet and dry ingredients. Adding xanthan gum can also help improve texture by mimicking gluten’s elasticity.
Can I make gluten-free chocolate cupcakes dairy-free too?
Yes, you can easily make dairy-free gluten-free chocolate cupcakes by using non-dairy milk and dairy-free butter alternatives in both the cupcakes and frosting.
Why do my gluten-free cupcakes peel away from the wrappers?
This is common due to the lack of binding agents in gluten-free flours. Using average-quality cupcake wrappers can help them stick better to the cupcakes.
How do I ensure my gluten-free cupcakes are moist?
Use ingredients like sour cream or oil to add moisture. Also, avoid overbaking, as this can dry out the cupcakes.
Can I add chocolate chips or nuts to gluten-free cupcakes?
Yes, but be aware that heavy ingredients like chocolate chips can sink to the bottom. Try layering them between spoonfuls of batter for better distribution.
How long do gluten-free chocolate cupcakes last?
Properly stored gluten-free cupcakes can last up to three days at room temperature or longer if refrigerated. Freeze them for longer storage.
What’s the best way to frost gluten-free cupcakes?
Use a simple chocolate buttercream made with cocoa powder, powdered sugar, and dairy or non-dairy butter. You can also add a secret ingredient like almond extract for extra flavour.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Made these for a birthday and no one guessed they were gluten-free!
I made these for a birthday party and they disappeared in minutes—so rich and chocolatey, no one knew they were gluten-free.