Gluten Free Chocolate Cupcakes
Indulge your sweet tooth with these decadently moist and fluffy Gluten Free Chocolate Cupcakes! Perfectly rich and impossibly easy to make, this recipe combines gluten-free all-purpose flour and unsweetened cocoa powder for a deep chocolate flavor while remaining safe for gluten-sensitive diets. With a prep time of just 15 minutes, these cupcakes rely on simple pantry staples like granulated sugar, vanilla extract, and a touch of boiling water to create a silky batter that bakes up into tender perfection. Whether you frost them with a luxurious chocolate or vanilla topping, these cupcakes are guaranteed to be the showstopper at any occasion. Ideal for birthdays, celebrations, or everyday chocolate cravings, this recipe delivers a classic dessert that's gluten-free and absolutely irresistible.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 3/4 cup Granulated sugar
- 1 large Egg
- 1/2 cup Milk (or dairy-free alternative)
- 1/4 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1/2 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, whisk together the sugar, egg, milk, vegetable oil, and vanilla extract until smooth and fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Slowly pour in the boiling water and whisk until the batter is smooth. The batter will be thin, but this ensures moist cupcakes.
Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost the cupcakes with your favorite gluten-free chocolate or vanilla frosting and enjoy!
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 158.6 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 286 mg | 22% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1469 mg | 31% | |
*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.
