Gluten Free Chocolate Cupcakes

With simple ingredients, these gluten free chocolate cupcakes will quickly become your favorite!

Everyone should have a good chocolate cupcake recipe in their arsenal, even in the gluten free world. 

The first secret for the best chocolate cupcakes is...COFFEE! That's right! Adding instant coffee creates a richer, deeper chocolate flavor. For a true coffee flavor you would need to add a much larger amount of instant coffee or espresso powder. Next, by using cocoa powder (I always use dark) AND melted chocolate chips- we will have an even DEEPER chocolate flavor!

For the icing- a mix of butter, coconut oil/shortening, and cream cheese truly gives the best flavor and texture! Trust me!

Tips for the Best GF Chocolate Cupcakes

  • Weigh your ingredients, particularly the flour. This will provide the most accurate amounts. Different types of flour can have very different weights.
  • Add instant coffee for a richer flavor- quality matters.
  • Use a good quality chocolate for the best flavor.
  • Beat the egg whites separately and gently fold into the batter for a lighter texture.

Pieces of Gluten Free Chocolate Cupcake with Choc Icing

Ingredients in Gluten Free Chocolate Cupcakes

  • Butter
  • Brown Sugar
  • Vanilla
  • Eggs
  • Milk
  • Apple Cider Vinegar
  • Gluten Free Flour Blend
  • Cocoa Powder
  • Baking Powder
  • Baking Soda
  • Instant Coffee
  • Dark Chocolate Chips

Ingredients for Chocolate Frosting

  • Butter
  • Cream Cheese
  • Coconut Oil or Organic Shortening (look for one without hydrogenated oil)
  • Cocoa Powder
  • Powdered Sugar
  • Milk/Cream
  • Vanilla
  • Chocolate Chips

Chocolate Cupcakes with Rainbow Sprinkles

What makes a cupcake light and fluffy?

Gluten and fat help to create this structure. So, creating light and fluffy cupcakes in the gluten free world is a bit trickier. For a lighter texture, whip the egg whites and gently fold into the batter. 

 

Why did my gluten free cupcakes sink?

There could be a few reasons for this. First, if air is beaten into the batter too quickly or vigorously, it may result in some sinking. The problem could also occur if there is not enough fat or too much leavening. For best results- butter, eggs, and sugar can be beaten longer; however, flour and any mix-ins require a more gentle stir. 

Gluten Free Chocolate Cupcakes with Sprinkles

Gluten Free Chocolate Cupcakes

With simple ingredients, these gluten free chocolate cupcakes will quickly become your favorite!

Prep:
15
min
cook:
18
min
total:
45
min
Author:

Ingredients
  • 6 Tbsp. butter, melted
  • 1/2 c. brown sugar
  • 1 tsp. vanilla
  • 2 eggs, separated
  • 1/2 c. milk (I used coconut milk)
  • 1 tsp. apple cider vinegar
  • 2 Tbsp. cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 c. dark chocolate chips, melted
  • 1 1/4 c. gluten free flour blend (150g- I used 1/2 c. almond, 1/2 c. tapioca, 1/4 c. cassava)

Chocolate Icing

  • 2 oz. light cream cheese, softened
  • 4 Tbsp. butter, softened
  • 2 Tbsp. coconut oil (or organic shortening)
  • 1 1/2 c. powdered sugar
  • 1 tsp. vanilla
  • 2 Tbsp. cocoa powder
  • 1/4 c. dark chocolate chips, melted
  • 1+ Tbsp. milk or cream
Instructions
  • Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter, brown sugar, vanilla, egg yolks, and milk. Then, whisk in the apple cider vinegar, cocoa powder, baking powder, salt, melted dark chocolate, and gluten free flour blend. In a separate mixing bowl, beat the egg whites until stiff peaks form. Next, fold the egg whites into the batter. Scoop about 1/4 c. of batter into lined muffin cups. Bake for 15-18 minutes, until an inserted toothpick comes out clean.
  • In a large mixing bowl, beat the cream cheese, butter, and coconut oil until smooth. Then, beat in the powdered sugar, vanilla, cocoa powder, melted dark chocolate, and cream/milk. Spread or pipe icing over cooled cupcakes.

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