Gluten-Free Chocolate Cupcakes
These gluten-free chocolate cupcakes are moist, tender, and bursting with deep chocolate flavor. Perfect for any occasion and great for frosting experiments.
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour Use a blend labeled for 1:1 baking that contains xanthan gum.
- 1/2 cup cocoa powder Use unsweetened Dutch-processed for a smoother flavor.
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup buttermilk Make a quick substitute if needed.
- 2 large eggs Use room temperature for best results.
- 1 teaspoon vanilla extract Use pure vanilla for the best flavor.
Optional Ingredients
- 1/2 cup chocolate chips Optional, fold in gently.
- frosting Frosting of choice for topping Consider chocolate ganache or vanilla buttercream.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.
Mixing Dry Ingredients
- In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Mixing Wet Ingredients
- In another bowl, mix the vegetable oil, buttermilk, eggs, and vanilla extract until blended.
Combining Mixtures
- Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in chocolate chips if using.
Filling the Liners
- Fill each cupcake liner about two-thirds full with batter.
Baking
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Serving
- Top with your favorite frosting and enjoy.
Notes
For dairy-free cupcakes, substitute buttermilk with plant-based milk plus vinegar. Cupcakes can be stored unfrosted at room temperature for 2 days or refrigerated for up to 4 days.