Gluten Free Chocolate Cupcakes
If you've been craving that rich, chocolatey bite of a cupcake but need to skip the gluten, you're in for a treat. These gluten-free chocolate cupcakes aren’t just a compromise—they’re a win. You don’t have to settle for dry, gritty textures or bland flavor. This recipe gives you the indulgent experience you want without the gluten you don’t.
Equipment
- Muffin Tin
- Mixing Bowls:
- Whisk
- Oven
Ingredients
- 3/4 cup Gluten-Free All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1/3 cup Vegetable Oil
- 1/2 cup Buttermilk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk dry ingredients together in a large bowl: flour, cocoa powder, baking soda, and salt.
- In another bowl, beat eggs, then whisk in both sugars until well combined.
- Add oil, vanilla, and buttermilk to the wet mixture and stir until smooth.
- Combine wet and dry ingredients gradually, mixing until the batter is smooth but not overmixed.
- Fill liners about 3/4 full using an ice cream scoop for even portions.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!