Mega Moist, Fluffy Gluten Free Chocolate Cupcakes

Are you sick of dense, dry, or crumbly gluten free chocolate cupcake recipes? My moist, fluffy homemade cupcakes are made with one bowl in minutes with bakery-perfect results every time. It all comes down to two easy tricks - boiling water and a little rest before baking. I explain below!

Prep Time 5

Cook Time 20

resting 15

Total Time 40

Servings

Author Melissa Erdelac

Ingredients

1 cup (154 g) all purpose gluten free flour (I highly recommend Cup4Cup gluten free flour)
1 cup (200 g) granulated sugar
6 tablespoons (38 g) unsweetened baking cocoa
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup (118 g) milk or non-dairy milk
¼ cup (48 g) oil any preferred
1 large egg
1 teaspoon vanilla extract
½ cup (120 g) boiling water

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 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. Let the batter rest in for 10-15 minutes before baking. It helps set up the structure of the cupcakes so they don't sink in the middle. 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

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.

Adapted from Moist Gluten Free Chocolate Cake Recipe

Nutrition