Are you ready for my most requested recipe? Well, here it is! I have been making these chocolate cupcakes for years, way before our family went gluten-free. I found the recipe when I was asked to make my first wedding cake. I quickly fell in the love with this moist, rich cake. Way, way better than any boxed cake mix. I will fight you on that one. Just try this recipe one time. I promise, you will never go back!
When I found out that all-purpose flour would no longer be in my life, this was one of the first recipes I knew I had to make gluten free. They are my favorite chocolate cupcakes to make for birthdays and for friends. The first time I used my gluten free flour blend with this recipe, I almost fell over on my kitchen floor. They were exactly the way I remembered them to be! So delicate. So divine. The recipe is so simple. The results are perfection every time.
I also just discovered the most amazing chocolate buttercream frosting to pair with these little gems! A Sarah Bakes original. It tastes like fudge and is so, well, heavenly. My new favorite topping for these gluten free chocolate cupcakes, mini chocolate chips. Don’t they just make them irresistible? The photos don’t lie. They really are as yummy as they look!
gluten free chocolate cupcakes
makes 24 cupcakes
- 2 cups Sarah’s gluten free flour blend
- 1 1/2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk (I used coconut milk)
- 1 teaspoon apple cider vinegar
- 1/2 cup oil (I used sunflower seed oil)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup fresh brewed coffee or hot water
heavenly chocolate buttercream
- 1 cup (2 sticks) unsalted butter, softened*
- 1 cup dairy free chocolate chips
- 1/4 cup cocoa powder
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons milk (I used coconut milk)
Preheat the oven to 350 degrees. Line muffin tins with paper cupcake liners. Sift together the flour blend, sugar, cocoa, baking soda, baking powder, and salt. In bowl of an electric mixer fitted with paddle attachment, combine the buttermilk, oil, eggs, and vanilla. Add the flour mixture to the wet ingredients. Mix until just combined. Drizzle in coffee (or hot water) slowly, scraping the bowl while beating on low. Batter will be thin. Pour the batter into the prepared muffin tins** and bake for 18-22 minutes, until a toothpick comes out clean. Cool in pan for 5 minutes. Turn them out onto a cooling rack and cool completely.To make the chocolate buttercream, start by placing chocolate chips in microwave safe bowl and microwave for 30 second intervals, until melted. Set aside to cool slightly. Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip butter on medium-high for 1 minute. Add the melted chocolate, cocoa powder, powdered sugar, vanilla, and heavy cream. Whip on low until full incorporated. Continue to whip on medium-high for 3-4 minutes, scraping down bowl, until light and fluffy. Frost your cupcakes and enjoy!
*Use 1/2 cup organic non-hydrogenated shortening and 1/2 cup earth balance to make your buttercream dairy free.
Recipe adapted from The Food Network
I'm so excited to try these!I'll have to change a few things since my son is also dairy-free and soy-free! Ill let you know how they turn out 🙂
-Alyssa
This recipe is really easy to make dairy and soy free…I actually make them dairy free too because I almost always used coconut milk with a tablespoon of apple cider vinegar (for the buttermilk). You can use any milk you like! Let me know how they turn out for you!
I don’t mean to be rude, but in the ingredients you wrote 1 cup of milk and in the directions you said to add in the buttermilk, which confused me a bit but then I got the gist of it. Sorry, just a heads up. But other than that, this recipe worked out great! My mom is on this gluten free diet and this recipe was a LIFESAVER! Thank you so much, the cupcakes were delicious. Though, I have to say, I didn’t make the frosting I just left them as they were. Other than that, everything was AMAZING!
Just made these cupcakes and they are terrific! Very moist and you don’t know they are even gluten free. I agree with another poster that the recipe instructions indicate buttermilk but the ingredients show milk and cider vinegar but no mention of either in instructions. This should be corrected to avoid confusion. I used buttermilk in place of the milk and vinegar. I also used the America’s Test Kitchen gluten free flour blend which is similar to Sarah’s blend. I’m going to make it into a cake the next time. This recipe is a keeper. Thanks, Sarah.
How do you replace the butter when you make them dairy free?
I'm so happy to have found your site! We are 1 1/2 weeks into cooking gluten free for my 7-year-old. I am starting a Gluten-Free Share Page on OneCreativeMommy.com. Today was my first post. I would love it if you visited and linked up some of your great ideas. I don’t mind if they are free or if they are items to buy. We’re all looking for ideas! I hope to see you there.
OMG! I just made these, my first cupcakes from scratch! I don't have coffee in the house so I used UV Espresso Vodka. I made cream cheese frosting with it too and they have been the hit of the week! They are so moist (yucky word)! What could you use instead of the oil to make them a bit healthier?
Jen, so glad you enjoyed them as much as we do! I actually just made them with an amazing coffee buttercream…to die for! My suggestion for the oil, is to do 1/4 cup oil and 1/4 cup applesauce. I haven't tried it, but it should work just fine. Let me know!
OOOOH, I also got a tip to use a table spoon of oil and 1/2 cup of plain greek yogurt. Ashley and her mother always use it instead! I'll try it and let you know!
Love these! Very delicious!!
I have been looking for a recipe to use on Christmas. I tested the recipe out today and it is delicious!! Looks just like the picture! Thanks for a great go to recipe!
Courtney
Sarah, These are the BEST gluten free cupcakes I have ever tasted! The taste and texture of the cake is incredibly light and delicious! Thanks for sharing!
We used almond milk and olive oil and they were scrumptious! 🙂
wow these are amazing Sarah thank you so much for that great flour blend also 🙂
you're welcome, Susan! so glad you enjoyed them!
This recipe is fantastic!!! Have made it twice now in 9 x 9 cake pans and it is so good!! thank you for another awesome recipe!!
Very little compares to the joy of chocolate cupcakes – both serving and ingesting them! You could now stop asking your self how one can make cupcakes, primarily of the chocolate sort, and get online to examine the one of a kind recipes. Relating to birthdays or on festive events,
chocolate cupcake recipe come to be a normal option of many. The best of chocolate cupcakes needn't necessarily be essentially the most tricky within the making.
Do you combine the milk and vinegar beforehand to make buttermilk? The directions call for buttermilk but it's not in the ingredients.
These are super yummy! Moist, great flavor. I didn’t add quite the full amount of coffee & they turned out great! I used a full cup less sugar for the buttercream-less stiff probably but still tasted amazing! Thx for this recipe 😉
Thank you, Amy!
You I be able to add some chocolate chips to the batter or will it be to thin?
Yes, chocolate chips would be a great addition!
Sorry that was suppose to be would I.
Thank you Sarah. Hope you have a wonderful evening!
Holy cats – just made these today for a friend. First time I’ve ever baked anything gluten free. Made up a batch of your flour and gave it a go – and they were perfection! Great rise, delicate, moist texture and fantastic taste! Thank you!
Yay! I’m so glad you enjoyed them!!
Do you think they would turn out if I used Almond Meal Flour? I have it on hand so thought I would check before going out to buy something else. 🙂
You can’t do a straight swap of almond flour for the gluten free flour blend. It just won’t come out with the same texture.
Is the coconut milk the kind in the can or the beverage style? Also, do you use natural or dutch processed cocoa? Thanks.
It is the beverage style of the coconut milk and regular cocoa powder.
Can white vinegar be used in place of apple cider vinegar?
Yep!
Absolutely delish! I used half coconut milk and half almond milk and this will be my new go-to recipe for cupcakes. Thank you!
I can’t thank you enough for this recipe.
These are my go-to cupcakes when I bake for my co-workers. They are delicate and light and absolutely delicious! If I didn’t tell people they were gluten free, nobody would ever know. Everyone asks for the recipe, and of course, I share the link to your page. I’m not gluten intolerant and I won’t even try another recipe because these are so dang good.
I used to make my own GF baking blend, identical to your recipe, but I really love the convenience of Bob’s Red Mill baking blend (not the GF flour made with chick peas) and I also have recently found Namaste GF mix at Costco. I have only used these two mixes for the cupcakes and they are, without a doubt, the best chocolate cupcakes ever.
I didn’t make the buttercream recipe, only because I had whipped cream I needed to use up the first time, and it was such a success, I haven’t deviated since (made them 3-4 times in the last few months). instead I make the “fruity whipped cream” recipe from serious eats dot com with freeze dried raspberries. Chocolate cupcakes with a swirl of raspberry whipped cream on top? Yeah BABY! I also make whipped cream frosting with the powdered peanut butter you can get at Costco. I was told they were “mind blowing”
So, thanks again for the best cupcake recipe EVER!
you are most welcome!
ABSOLUTELY TO DIE FOR! I used avocado oil for the oil in the recipe and also used the coconut milk mixed with apple cider vinegar for the “buttermilk”. I used the fresh brewed coffee as well. I made a peanut butter whipped frosting using coconut milk instead of cow’s milk and OH MY GOSH they are the best cupcakes I’ve ever put in my mouth. Well done!!!!!
Thank you so much for this recipe! It is the best cupcake recipe that I’ve tried, and I’ve tried countless. The batter doesn’t taste good when I lick the spoon, but something magical happens when it’s baking and they are the best fluffiest (for gf) cupcakes. They even please a non-gluten free crowd. I have been putting a K-too (gf oreo like cookie) on the bottom of the cupcake and it’s a good addition. Thanks again, this recipe has helped me give my son a special safe treat.