Gluten-Free Chocolate Cupcakes (with Recipe Video)

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Homemade gluten-free chocolate cupcakes that everyone will love.

Gluten-Free Chocolate Cupcakes that use no mix, and everyone will love.

These delicious chocolate cupcakes are perfectly textured and moist, but require no mix. The key to making these is the 1:1 gluten-free baking flour from Bob’s Red Mill.

That flour gets the best results and is readily available in more stores, or you can get it online.

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Gluten-Free Chocolate Cupcakes that use no mix, and everyone will love.

To Make This Recipe You Will Need:

  • 1:1 gluten-free baking flour, Bob’s Red Mill
  • baking cocoa
  • baking powder
  • baking soda
  • salt
  • eggs
  • sugar
  • butter, unsalted
  • milk
  • vanilla extract

Watch Me Make this Recipe in the Video Below

To begin, preheat your oven to 350°(F).

Line a 12 cup muffin pan with paper liners. Set it aside for now.

In a bowl, whisk together the flour, baking cocoa, baking powder, baking soda and salt. Set it aside for now.

In your mixing bowl, beat together the eggs and sugar until fluffy.

Add in the dry ingredients, and mix for just a moment.

Add in the milk, melted butter and vanilla extract. Mix until it is all just combined.

Scoop the cupcake batter into the prepared baking pan.

Bake for about 18-20 minutes, or until the cupcakes test done with a wooden toothpick.

Cool completely on a rack.

Frost the cupcakes as you like.

I like to frost these with my favorite creamy Vanilla Frosting. Of course you could use any flavor you like.

These cupcakes are best stored in the refrigerator, in an airtight container.

Enjoy!

You May Also Like: Mocha Pancakes | Gluten Free & Paleo

Gluten-Free Chocolate Cupcakes that use no mix, and everyone will love.

The Best Gluten-Free Chocolate Cupcakes

Constance Smith – Cosmopolitan Cornbread
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Prep Time 10 minutes
Cook Time 20 minutes
Course Cakes, Sweets, Treats & Desserts
Cuisine American
Servings 12
Calories 202 kcal

Ingredients
  

Instructions
 

  • To begin, preheat your oven to 350°(F).
  • Line a 12 cup muffin pan with paper liners. Set it aside for now.
  • In a bowl, whisk together the flour, baking cocoa, baking powder, baking soda and salt. Set it aside for now.
  • In your mixing bowl, beat together the eggs and sugar until fluffy.
  • Add in the dry ingredients, and mix for just a moment.
  • Add in the milk, melted butter and vanilla extract. Mix until it is all just combined.
  • Scoop the cupcake batter into the prepared baking pan.
  • Bake for about 18-20 minutes, or until the cupcakes test done with a wooden toothpick.
  • Cool completely on a rack.
  • Frost the cupcakes as you like.
  • Enjoy!

Nutrition

Calories: 202kcalCarbohydrates: 39gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 37mgSodium: 160mgPotassium: 124mgFiber: 3gSugar: 27gVitamin A: 160IUCalcium: 85mgIron: 1mg

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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