Homemade gluten-free chocolate cupcakes that 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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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
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The Best Gluten-Free Chocolate Cupcakes
Ingredients
- 1 1/3 c gluten-free baking flour, Bob's Red Mill brand
- 3/4 c baking cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 1 1/2 c granulated sugar
- 3 Tb butter, unsalted, melted
- 1 teaspoon vanilla extract
- 1 c milk
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
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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