Decadent Gluten-Free Chocolate Cupcake Recipe

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These are the best gluten free chocolate cupcakes — ultra moist, tender, and rich. I often finish them with a classic chocolate buttercream, but they work wonderfully with any frosting you prefer.

If you enjoy gluten free cupcakes, also try my vanilla cupcakes, carrot cake cupcakes, or Oreo cupcakes for more variety and flavor combinations.

A reliable chocolate cupcake recipe is a staple for any baker: it should be simple, adaptable, and consistently delicious. After testing a few variations, I settled on this version for its texture and flavor.

These cupcakes are extra moist, rich, and have a soft crumb. The combination of milk and oil keeps them tender, while the butter in the batter and buttercream adds a rounded richness that pairs beautifully with the cocoa. They make a perfect base for piping, decorating, or simply frosting with a spatula.

Why You’ll Love This Recipe

• This recipe is straightforward and quick to make—ideal when you need cupcakes for a party or special occasion.
• The chocolate buttercream is creamy, smooth, and perfectly balanced for topping these cupcakes.
• Cupcakes are fun to decorate and offer the perfect individual serving size, making them easy to share and display.

Ingredient Notes and Substitutions

• Gluten free flour blend: I develop recipes using a 1-to-1 gluten free blend that contains xanthan gum. If your blend does not include xanthan gum, add a small amount as directed by your blend’s instructions.
• Cocoa powder: Use unsweetened natural cocoa powder for the best chocolate flavor and color.
• Baking powder and baking soda: Make sure leavening agents are fresh so the cupcakes rise properly.
• Oil: Canola or vegetable oil both work well to keep the crumb soft.
• Egg replacer: This recipe uses a powdered egg replacer to keep it eggless, but you can use 2 eggs if you prefer.
• Milk: Whole milk gives a richer result, though low-fat milk will work in a pinch.
• Heavy cream: If you don’t have heavy cream for the frosting, milk can be used to thin the buttercream to the desired consistency.

Step-by-Step Instructions

STEP ONE: Preheat your oven to 350°F and line a muffin tin with liners.

STEP TWO: Whisk the dry ingredients together in a medium bowl so they are well combined and aerated.

STEP THREE: In a mixer, beat the butter, oil, and sugar until smooth. Add the prepared egg replacer and vanilla, and mix until incorporated.

STEP FOUR: Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry mix. Beat only until combined to avoid overmixing.

STEP FIVE: Fill each liner about two-thirds full (a large ice cream scoop works well for even portions). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Once cooled, frost with your preferred frosting. The chocolate buttercream in this recipe is a great match, silky and rich without being overly sweet.

For the frosting, beat the butter until light and fluffy, then add powdered sugar, cocoa, and salt. Add heavy cream a tablespoon at a time until you reach a spreadable, pipeable consistency.

Expert Tips

• For accuracy, weigh flour and cocoa powder. This recipe uses 148 grams of flour and 42 grams of cocoa powder to ensure consistent texture.
• Use a large ice cream scoop (about 3 tablespoons) to portion batter evenly so all cupcakes bake uniformly.
• Make sure cupcakes are completely cool before frosting to prevent the buttercream from melting.
• Beat butter for the frosting for several minutes to get a light, smooth texture—this step makes a noticeable difference.
• When adding powdered sugar and cocoa to butter, it can take a bit of time to fully incorporate; be patient and scrape the bowl as needed.

Frequently Asked Questions

Did you try these gluten free chocolate cupcakes? Leave a comment below or tag me on Instagram @justastastyblog and use #justastastyblog. Don’t forget to subscribe to get new recipes delivered to your inbox.

📖 Recipe

Best Ever Gluten Free Chocolate Cupcakes

These extra moist chocolate cupcakes are fluffy and topped with a rich chocolate buttercream.

Course Dessert

Cuisine American

Keyword chocolate, chocolate buttercream, frosting

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 12 cupcakes

Calories 453

Author Taleen Benson

Ingredients

Chocolate cupcakes

• 1 cup (148g) gluten free flour blend
• ½ cup (42g) unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅔ cup (134g) granulated sugar
• 4 tablespoons (57g) unsalted butter room temperature
• ¼ cup (60ml) canola or vegetable oil
• 2 tablespoons Bob’s Red Mill Egg Replacer mixed with 4 tablespoons water
• ½ teaspoon vanilla extract
• ½ cup (120ml) whole milk room temperature

Chocolate Buttercream Frosting

• 1 cup (226g) unsalted butter room temperature
• 3 cups (340g) powdered sugar
• ¾ cup (64g) unsweetened cocoa powder
• ⅛ teaspoon fine sea salt
• 4 tablespoons heavy cream

Instructions

Chocolate Cupcakes

• Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
• In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
• Using a mixer, beat the sugar, butter, and oil until smooth. Add the prepared egg replacer and vanilla and beat to combine.
• Add the dry ingredients in thirds, alternating with the milk, beginning and ending with the dry ingredients. Mix briefly between additions until just combined.
• Divide batter among liners a little over halfway full. Bake 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Chocolate Buttercream Frosting

• Beat the butter until light and creamy, about 5 minutes. Add powdered sugar, cocoa, and salt and continue to beat until combined.
• Add heavy cream one tablespoon at a time until the buttercream reaches your desired consistency. Spread or pipe onto cooled cupcakes.

Notes

• Follow the instructions on the egg replacer package. Once mixed with water it should rest briefly to thicken before adding to the batter.
• If you prefer to use eggs, substitute 2 whole eggs for the egg replacer.
• If you don’t have heavy cream, whole milk works as a substitute in the buttercream.

Nutrition

Calories: 453kcal

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Note: this recipe was updated in August 2022. The original version used sour cream and instant coffee and relied on oil only (no butter).