Fudge Cupcakes Gluten Free
Indulge your sweet tooth with these rich and decadent Fudge Cupcakes, a gluten-free treat that’s as moist and chocolatey as they come! Perfect for anyone with a gluten intolerance or simply seeking a healthier dessert option, this recipe combines the deep flavors of unsweetened cocoa powder with a touch of brown sugar for added richness. Each fluffy cupcake is studded with gooey gluten-free semisweet chocolate chips, ensuring a melt-in-your-mouth experience in every bite. With just 15 minutes of prep time, these cupcakes are surprisingly easy to make, featuring a beautifully smooth batter that’s whisked together with boiling water for an extra tender crumb. Whether you enjoy them plain or topped with your favorite gluten-free frosting, these cupcakes are guaranteed to satisfy your dessert cravings while being safe for gluten-sensitive diets. Perfect for birthdays, gatherings, or a cozy night in, they’re the ultimate chocolate lover’s dream!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk (dairy or non-dairy)
- 0.25 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Boiling water
- 0.5 cup Gluten-free semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, beat together the eggs, vanilla extract, milk, and vegetable oil until smooth and well blended.
Gradually pour the wet mixture into the dry ingredients, stirring until the batter is smooth and no lumps remain.
Slowly add the boiling water to the batter, whisking gently until fully incorporated. The batter will be thin but that’s normal.
Gently fold in the gluten-free semisweet chocolate chips to add a touch of indulgence to each cupcake.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve as is or top with your favorite gluten-free frosting for an extra sweet treat!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 430.2 g | 156% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 259.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 443 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
