Are you sick of dense, dry, or crumbly gluten free cupcake recipes? Look no further for the best gluten free chocolate cupcakes recipe. No one will believe these undeniably moist cupcakes are gluten free, and you won’t believe how easy this one bowl recipe is!

a gluten free chocolate cupcake unwrapped with a bite taken out

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Undeniably Perfect Chocolate Gluten-Free Cupcakes

Gluten free baking can definitely have it’s trials and tribulations. Many strikeouts and failures occur, especially when starting out. So when you land on a recipe for gluten free cupcakes that exceeds all expectations, you’ll want to share your success!

My gluten free cake collection is full of end-all recipes. They have been tested and tweaked until I can confidently claim, “it’s perfect to share.” 🙌 It’s also important for the ingredient list to be simple. I consider these to be “emergency” cupcakes, because I always have the ingredients on hand!

Once I landed on the winning recipe for a moist gluten free chocolate layer cake, I knew the next mission was to turn it into some seriously fluffy, chocolatey GF cupcakes. The batter is just as easy to make as the cake recipe, they bake up level and perfect for a thick layer of frosting.

My personal fave frosting option? This uber fluffy chocolate buttercream makes for the chocolate lover delight version. But, the beauty of homemade cupcakes is transforming them into your heart’s desire. Below you find some more frosting options, baking tips for bakery-style results, and the best way to serve, freeze or store. Let’s get this (birthday🎉) party started.

Super moist and delicious.  My son, who is not gluten free, asks me to make them all the time!!

—Brooke

Excellent recipe! Can’t believe it’s gluten free and dairy free. Chocolatey and moist. Freezes well. My new favorite cupcake recipe!

—Jean

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Easy peasy cupcake batter (seriously.)

Making a homemade GF chocolate cupcakes does not have to be complicated to get absolutely fabulous results. Pinky promise.

First, mix the dry ingredients together in a large bowl. Add the eggs, milk, oil, and vanilla and stir to combine. You are almost there…

ingredients for cupcake batter in a mixing bowl.

It’s time for the “magic” ingredient!

While mixing on low speed, slowly add boiling water. Once it’s mixed it, up the speed to high, and mix for 1 minute. This helps aerate the batter and make the cake light and fluffy. The “magic” boiling water activates the cocoa for a richer taste, saturates the GF starches so they aren’t gritty, and makes an extremely moist crumb.

hot water being poured into the mixing bowl.

Divide (easy trick!) and bake

Don’t waste all that time you saved making the quick batter on cleaning up cupcake spills! Use a large trigger scoop or ice cream scoop, which holds about 3-4 tablespoons of batter to quickly and evenly distribute the cake batter into the cups.

Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean, and be sure to cool completely before frosting. Need some yummy frosting ideas? More on that below!

a large trigger scoop diving up the batter in cupcake tins.
a chocolate frosted cupcake on a cooling rack partially unwrapped

Gloriously Frosted Chocolate Cupcakes

Of course the final decision goes to the baker or whoever you are celebrating, but besides a chocolate buttercream, here are some other frosting ideas. All of these can be simply spread on or use a piping bag and decorating tip for something a little fancier.

What’s The Best Way To Fill Cupcakes?

The key when portioning out cupcake batter is to not overfill the tins. Unlike muffins, which rise quickly to have domed tops, you’ll want your cupcakes to be as even and uniform as possible for frosting.

Therefore, I recommend filling the cups one-half to two-thirds full, and no more! If you still have batter leftover, use an additional muffin pan.

Also, use a tool to distribute the same amount of batter into each cup. I use a trigger ice cream scoop because it gets the job done quickly and cleanly, but you may also use a 1/4 measuring cup.

a chocolate cupcake facing straight on with a bite taken out

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a gluten free chocolate cupcake unwrapped with a bite taken out
4.56 stars (43 ratings)

Moist & Fluffy Gluten Free Chocolate Cupcakes

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Are you sick of dense, dry, or crumbly gluten free cupcake recipes? Look no further for the best gluten free chocolate cupcakes recipe. No one will believe these undeniably moist cupcakes are gluten free, and you won't believe how easy this one bowl recipe is!
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 350º F. Prepare 12-cup muffin pan with paper liners. Set aside.
  • In a large bowl add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine or, using your paddle attachment on stand mixer, mix until combined.
    1 cup all purpose gluten free flour, 1 cup granulated sugar, 6 tablespoons unsweetened baking cocoa , 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
  • Add milk, oil, egg, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.
    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
  • Distribute cake batter evenly between the prepared cupcake tins, filling no more than ⅔ full. (See recipe notes.) Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and cool in pans for 5 minutes. Turn cupcakes onto wire rack to cool completely before frosting with fluffy vanilla or chocolate buttercream.

Notes

Filling Cupcakes
The key when portioning out cupcake batter is to not overfill the tins. Unlike muffins, which rise quickly to have domed tops, you’ll want your cupcakes to be as even and uniform as possible for frosting.
Therefore, I recommend filling the cups one-half to two-thirds full, and no more! If you still have batter leftover, use an additional muffin pan.
Also, use a tool to distribute the same amount of batter into each cup. I use a trigger ice cream scoop because it gets the job done quickly and cleanly, but you may also use a 1/4 measuring cup.
Storing and Freezing
For best results, serve these cupcakes at room temperature. Although some frostings have to refrigerated, I highly recommend setting the cupcakes out several hours before serving to reach room temp.
Freezing Unfrosted Cupcakes: Wrap each completely cooled cupcake securely in plastic wrap. Transfer wrapped cupcakes to a gallon freezer bag and freeze up to 3 months.
When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour before frosting and serving.
Freezing Frosted Cupcakes: Place frosted cupcakes on a baking sheet and freeze until the frosting solidifies. Wrap each cupcake securely with plastic wrap and transfer to a gallon freezer bag to freeze up to 3 months.
 
Calories: 155kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 176mg, Potassium: 91mg, Fiber: 2g, Sugar: 18g, Vitamin A: 36IU, Calcium: 38mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!