Moist, tender, and full of rich cocoa flavor-these gluten free chocolate cupcakes are the kind of treat that makes you wonder why anyone would bother with a box mix. The secret to their feather-light crumb is a small but mighty addition of cornstarch, which transforms 1:1 gluten-free flour into the texture of cake flour.
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Skill Level: Beginner
Shortcut Central: In a hurry? Use store-bought icing.
Flavor Remix: Swap the chocolate caramel frosting for mocha buttercream or a traditional buttercream.
Allergy Watch: Gluten Free, Nut-Free, Dairy-Free Option
Resting the batter before baking gives the flour time to fully hydrate, ensuring every cupcake bakes up evenly and stays soft instead of gritty.
I recommend that you frost them with chocolate caramel frosting and top with chocolate caramel sauce for a bakery-style finish. You can also keep things classic with my favorite buttercream or try a cream cheese frosting.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: Mixing cornstarch with GF flour is my trick to making a gluten free cake flour. You can substitute with additional flour, but it has to be by weight!
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Cocoa Powder: Dutch-process cocoa gives the sauce a deep, bold dark chocolate flavor. Regular cocoa will work, but with a lighter taste similar to milk chocolate.
- Levener: This recipe uses baking powder to provide lift.
- Milk: Whole milk will give the best texture to the cake.
- Vanilla Extract: You can substitute an equal amount of vanilla paste.
GF Mug Cake
Craving chocolate but can't wait for the cupcakes? Try this chocolate dessert for one.
How to Make Gluten-Free Chocolate Cupcakes
A step-by-step visual guide for making chocolate gluten-free cupcakes. You can skip to the recipe for the full written instructions.
Sift the Dry Ingredients
Sifting breaks up lumps for a smoother batter and ensures the levener and cocoa are evenly distributed.
Cream the Sugar and Butter
The mixture should be pale and fluffy before you add the eggs. Don't rush this step, it sets the foundation for a tender cupcake. Add the eggs one at a time to keep the batter smooth.
Add the Milk and Dry Ingredients
When alternating flour and milk, always begin and end with the flour. This technique helps the batter hold structure without overmixing.
Divide the Batter
Once the batter is portioned into liners, let it rest for 10-15 minutes before baking. This short pause allows the gluten free flour to fully hydrate.
Bake and Cool
Bake until the centers spring back when gently pressed. Rotate the pan halfway throgh for an even bake.
Recipe Tips
- Bring everything to room temp before mixing. Cold butter won't cream properly, and cold eggs can cause curdling.
- Gluten free flours can vary in density. A kitchen scale ensures you measure the right amount every time.
- Let the cupcakes cool completely before frosting-otherwise, your buttercream will slip right off.
More GF Cake Recipes
Make Ahead and Storing
Make Ahead: Bake the cupcakes a day in advance, then frost right before serving. You can also make the buttercream or caramel sauce up to 3 days ahead.
Storing: Keep frosted cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate if using a dairy-based frosting in warm weather.
Freezing: Freeze unfrosted cupcakes tightly wrapped for up to 2 months. Thaw at room temperature before frosting.
📖 Recipe
Gluten Free Chocolate Cupcakes
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Ingredients
- 2 ½ cups (310 g) 1:1 gluten-free flour with xanthan gum
- ¼ cup (32 g) cornstarch
- ⅔ cup (57 g) cocoa powder
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ cup (112 g) unsalted butter room temperature
- 1 ¼ cups (250 g) granulated sugar
- 3 (150 g) eggs room temperature
- 1 Tablespoon vanilla extract
- 1 ½ cups (354 ml) milk
- Chocolate Caramel Sauce optional
- Chocolate Caramel Frosting optional
Instructions
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
- In a small bowl, whisk together the gluten-free all-purpose flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.2 ½ cups 1:1 gluten-free flour with xanthan gum, ¼ cup cornstarch, ⅔ cup cocoa powder, 2 teaspoons baking powder, ¾ teaspoon kosher salt
- Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, and cream on high speed until light and fluffy, scraping down the bowl as needed, about 3-4 minutes.1 ¼ cups granulated sugar, ½ cup unsalted butter
- Add the eggs one at a time, mixing until well combined after each addition. Mix in the vanilla extract.3 eggs, 1 Tablespoon vanilla extract
- Beginning and ending with the flour mixture, add ⅓ of the flour mixture and mix until just combined. Add ½ of the milk and mix until just combined. Repeat with another ⅓ of the flour mixture and the remaining milk. Finally, add the remaining flour mixture and mix until just combined, scraping down the bowl as needed.1 ½ cups milk
- Divide the batter evenly among the muffin cups. Let rest for 10 to 15 minutes.
- Place the cupcakes in the oven and bake for 15-18 minutes, or until they spring back when gently pressed in the center. (You can also insert a toothpick into the center; if it comes out clean, they're done.)
- Let the cupcakes cool in the pan for 3-4 minutes. Remove from the pan and place on a cooling rack to cool completely.
- Once the cupcakes are cool, frost as desired.Chocolate Caramel Sauce, Chocolate Caramel Frosting
Equipment
- muffin tin
- Small mixing bowl
- electric mixer or stand mixer
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