Gluten Free Chocolate Cupcakes

These gluten free chocolate cupcakes are everything I want in a dessert—deep, chocolatey flavor, a soft spongey bite, and just the right amount of sweetness. They’re moist, fluffy, rich, and honestly don’t taste “gluten free” at all. Plus, they’re super easy to make and can be made dairy-free if needed.

This recipe has been a long-time favorite in my kitchen, and after a few tweaks and some fresh photos, it’s better than ever. Whether you’re celebrating something or just need a little chocolate fix on a random Tuesday night, these cupcakes have got your back.

Why You’ll Love These Cupcakes

Chocolate cupcakes always seem like a “special occasion” dessert, but honestly, why wait? These ones are rich and indulgent like a brownie, but fluffy like cake. They’re naturally gluten free and can easily be made dairy free, but taste like the real deal.

So whether you’re baking for someone with dietary restrictions or just want a foolproof chocolate cupcake recipe, this one’s going to be a hit. Oh, and if you love the texture of brownie cookies? This is their cupcake cousin.

Before You Start…

• You can use hot brewed coffee instead of water for extra chocolate depth. If you’re skipping the coffee, just add a touch of espresso powder to the hot water.
• A whisk works just fine if you don’t have a mixer—just a little arm workout!
• Since the cocoa powder is the only chocolate in the batter, use a good quality one—you’ll taste the difference.

Ingredients You’ll Need

Here’s a quick rundown of what goes into these beauties:

• Flour: I use Bob’s Red Mill Gluten Free 1:1 Baking Flour. Make sure whatever brand you use includes xanthan gum.
• Sugar: A combo of white and brown sugar brings sweetness and a bit of depth.
• Oil: Any neutral oil works—I used refined avocado oil, but olive oil adds a nice richness too.
• Eggs: These help the cupcakes stay moist and fluffy.
• Cocoa powder: This is our chocolate hero here.
• Hot water or coffee: Helps bloom the cocoa and brings out that deep, fudgy flavor.

How to Make Gluten Free Chocolate Cupcakes

1. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugars, and other dry ingredients.
2. Add wet ingredients: Pour in the eggs, oil, vanilla, and hot water (or coffee). Use an electric mixer to blend until just combined—no over-mixing!
3. Fill the liners: Divide the batter evenly into a lined 12-cup muffin tin, filling each about 2/3 full.
4. Bake: Bake at 350°F (175°C) for 18–24 minutes. Check at 18—if a toothpick comes out clean, they’re done!
5. Cool: Let them sit in the tray for a few minutes before transferring to a wire rack. Don’t overbake—they’ll continue cooking slightly in the hot pan.

In my oven, they’re perfect right around 21 minutes.

Chocolate Buttercream Frosting (Dairy-Free Optional)

Making dairy-free buttercream is easier than you might think. Just swap regular butter for your favorite dairy-free alternative. Here’s how I do it:

1. Beat the butter until it’s fluffy. If it’s straight from the fridge, microwave for 20 seconds first.
2. Add cocoa & sugar: Beat in cocoa powder and powdered sugar until thick and creamy.
3. Add milk & vanilla: Just a splash of non-dairy milk and some vanilla to smooth it all out.

If you’re piping the frosting, get that consistency right—not too thick, not too runny. But honestly, even a simple swirl with a butter knife will taste just as good.

What’s the Best Flour for Gluten Free Baking?

I always reach for Bob’s Red Mill 1:1 flour for recipes like this—it behaves really close to regular flour and already has xanthan gum mixed in. If you use a different brand, just double check that the blend contains xanthan gum, or the cupcakes may fall flat or turn gummy.

This recipe is nut-free too, but if you’re looking for an almond flour version, I have a killer chocolate almond cake you should try next.

How to Store & Freeze

• Storing: Keep your cupcakes in an airtight container at room temp for 3–5 days. That keeps them moist and tender.
• Freezing: Absolutely! But freeze them before frosting. Wrap each one tightly in plastic wrap, then in a freezer-safe bag or container.
• Avoid the fridge: Gluten free baked goods tend to dry out in the cold, so best to keep them out unless you’re freezing.

Tips to Keep Gluten Free Cupcakes Moist

• Don’t skip the hot water or coffee—it brings out the richness and helps with moisture.
• Use oil instead of butter for a softer crumb.
• Don’t overbake! Pull them out as soon as the toothpick is clean.
• And store them in a container with a tight lid to lock in moisture.

Frequently Asked Questions

Can I make these without eggs?
You could try using flax eggs or a commercial egg replacer, but I haven’t tested this specific recipe egg-free yet.

Is it okay to frost them the next day?
Totally! Just store the cupcakes in a sealed container and frost before serving.

Can I double the recipe?
Yes, just be sure to mix in batches so the batter stays evenly combined.

How to Serve

These cupcakes are perfect as-is, but here are a few ideas to dress them up:

• Add chocolate shavings or sprinkles on top of the frosting.
• Serve with a scoop of vanilla or coffee ice cream.
• Pair with a cup of strong black coffee or a cold glass of almond milk.

Final Thoughts

If you’re craving chocolate, you’re not going to want to skip these gluten free chocolate cupcakes. They’re simple to make, satisfyingly rich, and taste like they came straight from a bakery. I love having a batch ready for birthdays, holidays, or just because I need a mid-week pick-me-up.

Try other recipes:

• Vegan Chocolate Cupcakes
• Cannoli Cupcakes
• Banana Pudding Cupcake