These easy gluten-free Chocolate Cupcakes are light, fluffy, and full of rich chocolate flavor. Say goodbye to expensive boxed mixes because these homemade gluten free cupcakes can be baked and frosted in no time!

Gluten-Free Chocolate Cupcakes

If you're looking for a gluten-free chocolate cupcake recipe made from scratch, this one is a must try! You'll also want to check out this recipe for gluten-free vanilla cupcakes too.

Cupcakes are perfect for birthdays, holidays, or any other occasion or celebration. Use this recipe for gluten-free chocolate cupcakes and I promise no one will even know they are gluten-free!

best gluten free chocolate cupcake recipe

How to Make These Gluten Free Chocolate Cupcakes

Looking for a gluten free and dairy free cupcake recipe? This recipe is easily adaptable with only a couple swaps.

To make gluten free dairy free cupcakes:

Replace the milk with your favorite plant based alternative such as almond or coconut milk.
Substitute the butter with plant based butter sticks.

Make Ahead and Storing Suggestions

Make Ahead. You can make the batter up to 2 days ahead of time and store in the fridge until ready to bake. Also, you can bake the cupcakes a day in advance when storing at room temperature.
Storing. Store cupcakes at room temperature for up to one day until ready to frost and serve.
Freeze. You can freeze unfrosted cupcakes for up to 2 months in a freezer safe ziploc bag or storage container.
Thaw. Defrost the frozen cupcakes in a refrigerator overnight, then let come to room temperature before serving.

I hope this gluten-free chocolate cupcake recipe becomes a go-to favorite for you!

Let's Bake!

Thriving Gluten Free

Gluten Free Chocolate Cupcakes

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These easy gluten-free Chocolate Cupcakes are light, fluffy, and full of rich chocolate flavor. Say goodbye to expensive boxed mixes because these homemade cupcakes can be baked and frosted within an hour!

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 18

Course: Dessert

Cuisine: gluten-free

Calories: 198

Ingredients Equipment Method Nutrition

Ingredients

1¾ cup GF 1 to 1 Flour
1½ teaspoon Baking Powder
¼ teaspoon Baking Soda
1 cup Salted Butter softened
3 Eggs
½ cup Granulated Sugar
½ cup Packed Brown Sugar
8 tablespoon Unsweetened Cacao Powder
3 teaspoon Pure Vanilla Extract
¼ teaspoon Salt
¾ cup Homemade Buttermilk ¾ cup milk of choice(I used DF) plus 2 teaspoon Apple cider Vinegar.

Equipment

2 Muffin Pans

Method

Preheat the oven to 350° and prep muffin pan with cupcake liners.
Beat butter on medium speed until light and fluffy. Then add eggs and vanilla extract, until well combined.
In a large bowl, combine the sugar, flour, cacao powder, baking powder, baking soda, and salt.
Slowly add the dry ingredients.
Pour in the buttermilk and continue mixing until you have a smooth batter.
Spoon the batter into the muffin cups about ⅔ of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.

Nutrition

Calories: 198kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 55mgSodium: 187mgPotassium: 70mgFiber: 2gSugar: 13gVitamin A: 371IUCalcium: 54mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Gluten Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes