Gluten Free Chocolate Cupcakes are a remake of the classic cupcake recipe, kid friendly, totally delicious and super easy to make!
If you don’t have time to create and decorate a large cake then my gluten free chocolate cupcakes are a great alternative for you to get your cake fix as they are very fast to prepare and cook.
The best way to make gluten free chocolate cupcakes
Start by preheating your oven to 350F and then by the time you’ve make the cupcake batter the oven will be hot!
For best results make sure that your ingredients are at room temperature. Combine the gluten free flour, xanthan gum, baking powder and cocoa powder into a bowl and give it a quick whisk to everything is properly mixed.
Cream the butter and sugar together in a large bowl then go ahead and add eggs and vanilla and mix again.
Lastly add the flour and cocoa mixture to the butter/sugar mix and mix again taking care to scrape down the sides and base of the bowl.
Line a cupcake pan with baking cups, you should get between 18-24 cupcakes if you evenly divide your gluten free chocolate cupcake batter.
Bake for 12-15 minutes, exact cook time will vary depending on how hot your oven is.
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Dairy Free Substitutions
I regularly use Earth Balance margarine in place of butter in my gluten free baking recipes and it works really well, plus it’s expeller pressed and contains no trans fats so it’s much better than most margarine.
If you can’t find it or live in another country just ensure that you use a dairy free margarine that is made for baking as many brands, especially the low calorie diet versions, have too much water in them and that will negatively affect your recipe.
Related Gluten Free Baking Recipes
- Gluten Free Lemon Bars
- Gluten Free Pineapple Upside Down Cake
- Gluten Free Blueberry Cake
- Gluten Free Lemon Cupcakes
- Gluten Free Chocolate Cake recipe
- Gluten Free Cherry Chocolate Chip Muffin
Gluten Free Chocolate Cupcakes
You can create and bake these wonderfully tasty gluten free chocolate cupcakes in less than thirty minutes!
Preheat your oven to 350F
Line the cupcake pans with baking cups, will make approximately 18 cupcakes
Combine the gluten free all purpose flour flour, baking powder, xanthan gum, and cocoa powder in a bowl and mix well so that everything is evenly distributed.
Place the butter and sugar into another bowl, whisk until smooth.
Add the eggs and vanilla extract to the butter/sugar mixture and mix again.
Add the flour mixture a little at a time until it's fully combined.
Add the gluten free chocolate cupcake batter to the baking cups, if you divide it evenly you should get about 18 - 20 cakes.
Bake for 12-15 minutes, or until a toothpick comes out clean. Do not overcook or your cupcakes will be too dry.
How to Make Gluten Free Chocolate Frosting
Sift together the powdered sugar and cocoa powder into a large bowl and add the room temperature butter and mix using a hand mixer until smooth.
If the frosting is too thick add milk, 1 tbsp at a time, until it's smoother.
Decorate your cupcakes only after they have completely cooled.
- This recipe is best baked by weight as different gluten free flour blends do not weigh the same, cup for cup, so the outcome may be affected. I have included cup measures for those of you who don't yet have a digital kitchen scale.
- I prefer to use my own gluten free flour blend.
- For dairy free I have used Earth Balance margarine and that worked as a butter substitute.