Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

Rich, tender chocolate cupcakes made with a gluten-free flour blend for a moist, fudgy crumb.

Total 1 hr Makes 24 cupcakes Calories 262/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Eggs, Dairy

A one-to-one gluten-free flour blend and cocoa powder create a deeply chocolate crumb that stays moist without any trace of grittiness. Hot coffee blooms the cocoa for extra depth, while sour cream keeps the texture tender. These cupcakes suit birthday parties, bake sales, or any occasion calling for a dependable gluten-free dessert.

Ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 2 cups chocolate buttercream frosting

Method

  1. Preheat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.

  2. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugar, baking soda, baking powder, and salt.

  3. In a separate bowl, whisk the eggs, buttermilk, sour cream, oil, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and whisk until just combined.

  5. Slowly whisk in the hot coffee until the batter is smooth and thin; it will look loose but this is correct.

  6. Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  7. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 18 to 20 minutes.

  8. Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

  9. Pipe or spread the chocolate buttercream frosting onto the cooled cupcakes.

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    Gluten-Free Chocolate Cupcakes

    A one-to-one gluten-free flour blend and cocoa powder create a deeply chocolate crumb that stays moist without any trace of grittiness. Hot coffee blooms the cocoa for extra depth, while sour cream keeps the texture tender. These cupcakes suit birthday parties, bake sales, or any occasion calling for a dependable gluten-free dessert.

    1 hr 24 cupcakes 262 cal

    Ingredients

    • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
    • 3/4 cup unsweetened cocoa powder
    • 2 cups granulated sugar
    • 1 1/2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • 1 teaspoon fine sea salt
    • 2 large eggs
    • 1 cup buttermilk
    • 1/2 cup sour cream
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup hot brewed coffee
    • 2 cups chocolate buttercream frosting

    Method

    1. 1

      Preheat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.

    2. 2

      In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugar, baking soda, baking powder, and salt.

    3. 3

      In a separate bowl, whisk the eggs, buttermilk, sour cream, oil, and vanilla extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and whisk until just combined.

    5. 5

      Slowly whisk in the hot coffee until the batter is smooth and thin; it will look loose but this is correct.

    6. 6

      Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

    7. 7

      Bake until a toothpick inserted in the center comes out with a few moist crumbs, 18 to 20 minutes.

    8. 8

      Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

    9. 9

      Pipe or spread the chocolate buttercream frosting onto the cooled cupcakes.