Moist & Fluffy Gluten Free Chocolate Cupcakes Recipe
These Moist & Fluffy Gluten Free Chocolate Cupcakes are a delightful treat perfect for anyone avoiding gluten but still craving rich, chocolaty cupcakes. Made with a blend of gluten-free flour and cocoa, these cupcakes are tender, airy, and easy to prepare, resulting in 12 perfectly portioned cupcakes that can be topped with your favorite frosting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup all purpose gluten free flour (I highly recommend Cup4Cup gluten free flour)
- 1 cup granulated sugar
- 6 tablespoons unsweetened baking cocoa
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup milk or non-dairy milk
- ¼ cup vegetable, canola, or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup boiling water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350º F (177º C). Line a 12-cup muffin pan with paper liners and set it aside to be ready for the batter.
- Combine Dry Ingredients: In a large bowl, whisk together the gluten free flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. Alternatively, use a stand mixer with a paddle attachment to blend the dry ingredients thoroughly.
- Add Wet Ingredients: Add the milk, vegetable oil, egg, and vanilla extract to the dry mixture. Mix on medium speed until all ingredients are well incorporated.
- Incorporate Boiling Water: Reduce the mixer speed to low and gradually add the boiling water to the batter. Once added, increase the speed to high and beat the batter for 1 minute to ensure a smooth, airy texture.
- Fill Muffin Cups and Bake: Evenly distribute the cupcake batter into the paper-lined muffin cups, filling each no more than two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting with your choice of fluffy vanilla or chocolate buttercream.
Notes
- Use gluten-free flour blends like Cup4Cup for best texture and flavor.
- Filling the cupcake liners only ⅔ full prevents overflow and ensures perfect dome-shaped cupcakes.
- The boiling water helps to intensify the chocolate flavor while keeping the batter moist and fluffy.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
