Gluten Free Chocolate Cupcakes



Just a few months ago, I was gluten free… and craving my favorite desserts. I tried so many gluten-free snacks, only to be disappointed. I kept comparing them to regular deserts, and they all came up short.

I took matters into my hands, and came up with these absolutely delicious cupcakes. Try them. I bet you that these cupcakes are not only amazing, but can be even better than some regular cupcakes! 🙂

Gluten-Free Chocolate Cupcakes

Total Time: 45 min

Prep Time: 25 min

Cook Time: 20 min

Serves: 12


Gluten-Free Cupcake:

  • 1 cup gluten free flour blend with xantham gum*

  • 3/4 cups sugar

  • 1/2 cups cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 1 tsp kosher salt

  • ½ cup buttermilk

  • ¼ cup melted unsalted-butter

  • 1 egg

  • 1 tsp pure vanilla extract

  • 1/2 cup fresh brewed coffee or 1/2 cup hot water with instant coffee

Chocolate Frosting:

  • ½ cup butter

  • 3/4 cup cocoa powder

  • 2 2/3 cup powdered sugar

  • 3-5 tbsp milk

  • 1 tsp vanilla extract

*DIY Gluten-Free Flour Blend:

  • 1 cup rice flour

  • ½ tsp xantham gum

  • 3 tbsp tapioca starch

  • 1/3 cup potato starch


Gluten-Free Flour Blend:

  1. Whisk all the ingredients together. Use as needed in recipes.

Gluten-Free Cupcake:

  1. Preheat oven to 350 F. Add cupcake liners to muffin tins.
  2. In a large bowl, sift together dry ingredients.
  3. In a stand mixer fitted with a paddle attachment, mix together the wet ingredients, including the coffee, until well combined.
  4. Add dry ingredients to stand mixer, and mix until just combined.
  5. Pour the batter into the muffin tins.
  6. Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in pan until warm then remove and let completely cool before frosting.

Chocolate Frosting:

  1. In a glass bowl, melt the butter in the microwave.
  2. Add the cocoa powder to the melted butter, and stir together well with a whisk. Heat the bowl in the microwave for 1 minute.
  3. Add the powdered sugar in 4 parts, and add milk alternatively, mixing with a hand mixer or a whisk until creamy.
  4. Finally add the vanilla, then mix well again.
  5. Let the frosting cool completely before putting in a pipping bag. If the frosting is too hard, add another tbsp of milk, and mix until it is creamy again.

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