Decadent Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes with deep, decadent chocolate flavor that NO ONE knows are gluten free! Bakery-worthy, but made in one bowl.

These gluten free chocolate cupcakes are downright dreamy. They are rich and deeply chocolatey, thanks to a secret ingredient! They have the soft and tender but super moist texture that can usually only be found in a professional gluten free bakery. And the chocolate frosting... I am at a loss for words to describe how buttery, fudgey, and flavorful this vegan chocolate buttercream is. It takes the cake!

Reasons to love this recipe!

• Bakery-worthy cupcakes made at home in one bowl!
• They are gluten and dairy free, but tastes JUST like a traditional chocolate cupcake.
• These cupcakes are great with vanilla, chocolate, or strawberry frosting.

Ingredients and Substitutions:

• Apple cider vinegar - or white vinegar. We use this to make dairy-free buttermilk. You could also replace the almond milk with buttermilk and omit the vinegar.
• Almond milk - or another dairy-free milk like soy, macadamia, oat, etc.
• Egg - or try a flax egg, though the cupcakes won't be as light and fluffy.
• Avocado oil - or another neutral-flavored oil like grapeseed. Do not use melted butter. Oil gives these cupcakes their incredibly fudgy and moist texture.
• Vanilla extract - use pure vanilla extract for the best flavor
• Bob's Red Mill Gluten Free 1 to 1 Baking Flour - this is the absolute best gluten free flour on the market! To ensure results, try and use this brand if at all possible.
• Almond flour - or almond meal.
• Cacao powder - or cocoa powder, though I prefer the taste of cacao.
• Baking soda - to give the cupcakes lift.
• Salt - to bring out flavor.
• Hot coffee - to bloom the chocolate, making the flavor even deeper.

How to make gluten free chocolate cupcakes:

Make the vegan buttermilk: In a bowl, or two cup measuring glass, mix together the vinegar and milk. Set aside for 5 minutes. You'll know it's done when the milk looks curdled.

Mix the wet: To the buttermilk, stir in the egg, oil, and vanilla extract.

Whisk the dry: In a large bowl, whisk together the flours, sugar, cacao powder, baking soda, and salt.

Combine & bake: Add the wet ingredients to the dry and mix. While mixing, slowly pour in the hot coffee. Mix until well combined. Divide the batter into a 12-count muffin tin. Bake until a toothpick inserted into the center comes out clean.

Make the frosting: Use an electric mixer to beat the butter for 5 minutes until light and fluffy. Sift in the powdered sugar and whisk for 3 more minutes. Add in the cacao powder and vanilla extract. Mix until light and fluffy. Frost cupcakes once completely cooled.

[one-half-first][/one-half-first]

[one-half][/one-half]

Storage:

Store cupcakes on the counter for 1-2 days. In the fridge for up to 5 days and the freezer for up to 3 months. Thaw on th counter before serving.

More frosting options for chocolate cupcakes:

While this chocolate on chocolate combination is to-die-for, these cupcakes also pair well with vanilla or strawberry frostings!

Can these cupcakes be made vegan?

They can! The only change would be to replace the egg with a flax egg. Mix one tablespoon ground flaxseed with 2 tablespoons warm water. Set aside for 5 minutes to thicken. Stir and you're ready to use this in place of the egg.

More gluten free desserts to try!

• Gluten Free Snickerdoodles
• Chocolate Chip Gluten Free Scones - vegan
• One Bowl Gluten Free Zucchini Bread
• Gluten Free Banana Oat Muffins - vegan too!

Print