Gluten Free Chocolate Cupcakes recipe is a decadent cake you’ll love. These moist chocolate cupcakes your heart desires, along with a rich swirl of creamy low-sugar buttercream frosting.
(Gluten-Free, Dairy-Free and Low-Sugar)
BREAKING NEWS: I have a very important announcement.
I think I have finally taken my fear of gluten-free baking and turned it around! The result? Well, these moist, decadent and secretly healthy gluten-free chocolate cupcakes for one.
I’m a proud cupcake momma.
For almost a year I’ve been trying my hand at real gluten-free baking. Not brownies because, let’s be honest, brownies are so easy to whip together, if they are gooey and chewy, we have a success. // Under baked? Not a problem in my book.
Cookies, again, something I tackled and taught myself how gluten-free flour works with cookies and this was rather simple to accomplish.
Now, here came the fun part. // **Sarcasm.**
CUPCAKES!!! Cake, cupcakes, I mean, anything with the word cake in it with frosting on top is a total and absolute WIN in my book. // With a scoop of ice cream, too, please and thank you.
They were tricky to get right though!
I dove head first into all things baking and have been teaching myself everything I could possibly learn these past few years. // Thank you internet.
There have been many baking fails, especially this past year, not to mention countless classic cinnamon roll attempts (to no avail yet), but we press on and the only way to learn is to keep doing it!
So I bring to you my new, soul completing Gluten Free Chocolate Cupcakes as the product of this hard work! And it’s about time!
How to get the perfect fluffy Gluten Free Chocolate Cupcakes
It is important to correctly measure your dry products! Lightly spoon powder and flours into measuring cup until it is overflowing. Then drag the backside of a knife across the top to level it off.
Growing up, I was always the one who plunged the measuring cups head first into a bag of flour, calling that good. Can’t say this method didn’t follow me into adulthood.
Measuring is important! Doing that ‘measuring-cup-dive’ method can accumulate up to 1.5 times MORE flour than you need. // With gluten-free baking, this is a huge no bueno.
Measuring correctly ensures you will have moist, airy chocolate cupcakes that everyone will love to devour. #CupcakeMasteringSkillz
Chocolate Intensity option with these Gluten Free Chocolate Cupcakes
You can make this recipe with Special Dark Cocoa powder if you are looking for some ULTRA dark chocolate cupcake flavor. My preference, but for most it’s not. // You super 88% dark chocolate lovers out there, I know you’re listening. It actually made them even more moist too!
Top this with my healthier and low-sugar vanilla buttercream frosting and we are in business!
Gluten Free Chocolate Cupcakes Recipe
Dessert
Gluten-free, low-sugar, dairy free
American
Yield: 12
Prep Time:10 min
Cook Time:21 min
Total Time:31 min
Ingredients:
- 1/2 cup (50grams) cocoa powder
- 1/2 cup (75grams) + 2 Tablespoons gluten-free baking flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 1/4 cup (52 grams) cane sugar
- 1/4 cup (50 grams) brown sugar
- 3 Tablespoons butter or DF option, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup (125ml) unsweetened almond milk
- 1 teaspoon apple cider vinegar
- Low-Sugar Vanilla Buttercream Frosting Recipe
Directions:
- 1. Preheat oven to 350 degrees F.
- 2. Prepare muffin pan with baking cupcake liners.
- 3. In a small bowl combine almond milk, vinegar.
- 4. In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder, salt, sugar, brown sugar.
- 5. Make a well. Add eggs, vanilla extract, butter, and milk/vinegar mixture. Whisk together until fully incorporated.
- 6. Spoon 2 Tablespoons into each cupcake liner.
- 7. Bake 21-24 minutes until toothpick comes out clean.
- 8. Allow to fully cool before piping on frosting.
Author: Linnie
Nutrition Information:
Calories: 163
Other nutrition information: Total Fat: 5.8g , Saturated Fat: 2.8g , Trans Fat: 0g , Cholesterol: 40mg , Sodium: 74mg , Total Carb: 29g , Dietary Fiber: 2.9g , Total Sugars: 13g , Protein: 3.4g
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(44 votes, average: 3.50 out of 5)
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What a gorgeous creation!
Aww Thanks Megan. 🙂
I typically don’t use gluten free flour blends; I like almond & coconut flour due to the addition of protein and/or fiber. Most gluten free blends are mainly rice flour & arrowroot, or something similar. But it is only 1/2 cup so I may give it a go since they are lower in sugar.
Thanks for working so hard on it!
You honestly could use coconut flour if you’d like, I haven’t tested it BUT i’d think even 1/4 cup of coconut flour and it should turn out nicely. Maybe even a tad less then 1/4 cup just because coconut flour is VERY absorbent. This is my go-to cupcake recipe though, I wish I had a reason to make them now. 😉
These really look beautiful!
I am hoping you maybe able to offer an alternative to the cane and brown sugar?
Stevia & coconut sugar for example? If so, same quantity?
Thank you
Stevia is MUCH stronger and you don’t need much of it, therefore I would not recommend it for this recipe. I would do coconut sugar and have it equal the 1-1 ratio of what is required of the cane and brown sugar.
I made these topped with peanut butter frosting and they were so good! Thanks for the great recipe!