Go Back
gluten free chocolate cupcake on a wire rack.

Gluten Free Chocolate Cupcakes

Carolyn
These gluten free chocolate cupcakes are ultra-light, fluffy, and moist! They boast a deep chocolatey flavor and rich chocolate buttercream.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 340 kcal

Equipment

  • cupcake tin
  • Stand Mixer with the Paddle Attachment or electric hand mixer

Ingredients
  

For the chocolate cupcakes:

  • 1 cup Bob's Red Mill's 1 to 1 Gluten Free Baking Flour or gluten-free all-purpose flour blend*
  • ½ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup Dutch cocoa powder I used Hershey's dark cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • 2 large eggs
  • ⅔ cup buttermilk
  • 1 teaspoon vanilla

For the chocolate buttercream:

  • 8 tablespoons unsalted butter, softened
  • ¼ cup dark chocolate chips
  • 3 tablespoons heavy cream, divided
  • 1½ cups powdered sugar
  • 2 tablespoons Dutch cocoa powder I used Hershey's dark

Instructions
 

For the cupcakes:

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners and set aside.
  • In the bowl of a stand mixer, combine the gluten-free flour, sugar, brown sugar, kosher salt, cocoa powder, baking powder, and baking soda. Mix on low speed to combine.
  • Cut the softened butter into 8 pieces. Add each piece to the flour mixture and mix after each addition, until the mixture looks like sand.
  • Add the eggs, one at a time, beating after each addition. You should have a very thick batter at this point. Scrape down the sides of the bowl with a spatula.
  • On medium-low speed, add the buttermilk and vanilla, beating until well combined. The batter should be thick yet light, similar to the consistency of mousse.
  • Use a portion scoop to divide the batter between the muffin liners. You should get 12 cupcakes.
  • Bake until a toothpick comes out clean, about 20 minutes. Don't overbake!
  • Let the cupcakes cool in the muffin tin for at least 10 minutes before you transfer to a cooling rack.

For the chocolate buttercream:

  • In a small bowl, combine the dark chocolate chips and 2 tablespoons of heavy cream. Melt in the microwave until the cream starts to bubble up but doesn't overflow, about 20 seconds. Stir until smooth, then set aside to cool.
  • In the bowl of a stand mixer, beat the butter for 30 seconds.
  • Add 1 cup of powdered sugar, the cocoa powder, and 1 tablespoon of cream to the mixer. Beat on medium speed for another minute.
  • Once the chocolate mixture is cool, add it to the mixer with ½ cup of powdered sugar. Beat for another minute on medium speed.
  • Once the cupcakes are completely cool, use it to frost the cupcakes.

Nutrition

Calories: 340kcalCarbohydrates: 41gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 307mgPotassium: 109mgFiber: 2gSugar: 31gVitamin A: 584IUVitamin C: 0.04mgCalcium: 73mgIron: 1mg
Keyword gluten free chocolate cupcakes
Tried this recipe?Let us know how it was!