Best 5 Easy Gluten Free Chocolate Cupcakes Recipes

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Chocolate cupcakes are a delightful treat that can be enjoyed by people of all ages. However, for those who are gluten-free, finding a recipe that produces delicious and moist cupcakes can be a challenge. The good news is that there are many easy gluten-free chocolate cupcake recipes available that can help you satisfy your sweet tooth without compromising on taste. These recipes typically use alternative flours, such as almond flour or coconut flour, to create a light and fluffy texture. They also often incorporate natural sweeteners, such as honey or maple syrup, to provide a rich and satisfying flavor. Additionally, many gluten-free chocolate cupcake recipes are dairy-free and egg-free, making them suitable for those with additional dietary restrictions.

Here are our top 5 tried and tested recipes!

GLUTEN-FREE CHOCOLATE CUPCAKES



Gluten-Free Chocolate Cupcakes image

These wonderful cupcakes just melt in your mouth.

Provided by adammccabe123

Time 30m

Yield Serves 12

Number Of Ingredients 8

250g Butter, At room temperature
250g Caster Sugar
250g Gluten-Free Self-Rasing Flour
4 Eggs
1 tbsp Vanilla Extract
3 tbsp Cocoa Powder
200g Icing sugar
200g Butter, At room temperature

Steps:

  • Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
  • Place the butter and sugar into a bowl, Whisk until pale and fluffy.
  • Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
  • Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
  • When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
  • Place the icing into a piping bag and decorate the cupcakes.

EASY GLUTEN-FREE CHOCOLATE CUPCAKES



Easy Gluten-Free Chocolate Cupcakes image

These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.

Provided by Chrystal

Time 52m

Number Of Ingredients 16

1 1/2 cups granulated sugar
2 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend
3/4 cup unsweetened cocoa
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (or dairy-free milk)
1/2 cup vegetable oil
1 1/2 teaspoons gluten-free vanilla extract
3/4 cup boiling water (for activating the cocoa)
1/2 cup butter (or dairy-free butter)
1 1/2 teaspoons gluten-free vanilla extract
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1/4 cup milk (or dairy-free milk)

Steps:

  • Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
  • Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
  • Stir in boiling water.
  • Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
  • For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
  • Frost cupcakes.
  • Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Nutrition Facts : Calories 291 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cupcake, Sodium 241 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

PERFECT GLUTEN FREE CHOCOLATE CUPCAKES | WHIPPED GANACHE FROSTING



Perfect Gluten Free Chocolate Cupcakes | Whipped Ganache Frosting image

The perfect gluten free cupcakes are moist and tender, rich in chocolate flavor, and even naturally dairy free. They even bake with a perfectly flat top, just right for frosting with easy whipped chocolate ganache frosting!

Provided by Nicole Hunn

Categories     Cupcakes     Dessert

Number Of Ingredients 13

3/4 cup heavy whipping cream (plus more as necessary)
10 ounces dark chocolate (chopped)
3/4 cup all purpose gluten free flour blend ((I used Better Batter; please click through for details))
1/2 teaspoon xanthan gum (omit if your blend already contains it)
9 tablespoons unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
4 tablespoons vegetable or other neutral oil
2 eggs (at room temperature, beaten)
1 teaspoon pure vanilla extract
1/2 cup lukewarm water or milk (at room temperature)

Steps:

  • In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer.
  • Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
  • Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.
  • Allow the ganache to cool at room temperature until firm enough to scoop with a spoon.
  • Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
  • In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well.
  • Create a well in the center, and add the oil, eggs, and water (or milk), and whisk to combine well. The batter should be smooth and relatively thin.
  • Fill the prepared wells of the cupcake tin about 2/3 of the way full and shake back and forth to distribute the batter evenly in each well.
  • Place the tin in the center of the preheated oven, and bake for about 19 minutes, or until the cupcakes spring back when pressed lightly in the center.
  • Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
  • Right before you're ready to frost the cupcakes, transfer the cooled chocolate ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy.
  • The ganache will also lighten in color. If it seems to be at all crumbly or not smooth, add more heavy whipping cream by the teaspoonful and beat to combine.
  • Frost only those cupcakes you plan to serve immediately.
  • Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.

GLUTEN-FREE CHOCOLATE CUPCAKES



Gluten-Free Chocolate Cupcakes image

In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 22

Number Of Ingredients 5

6 tablespoons (3/4 stick) unsalted butter
8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
6 large eggs, separated, room temperature
1/2 cup sugar
Ice cream, for serving (optional)

Steps:

  • Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
  • With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

GLUTEN-FREE CHOCOLATE CUPCAKES



Gluten-Free Chocolate Cupcakes image

Both my boys have food allergies and really love these cupcakes! Because it's easy and budget-friendly, I grind whole oats in my blender, just pulsing until they're flour. -Desiree Glanzer, Carpenter, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups gluten-free oat flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup canola oil
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Use almond flour and coconut flour. These gluten-free flours are a great alternative to wheat flour and provide a moist and flavorful cupcake.
  • Don't overmix the batter. Overmixing can make the cupcakes tough, so mix just until the ingredients are combined.
  • Bake the cupcakes at a moderate temperature. This will help to prevent them from drying out.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • Use a variety of toppings. Gluten-free chocolate cupcakes can be topped with a variety of frostings, ganaches, and sprinkles.

Conclusion:

Gluten-free chocolate cupcakes are a delicious and easy-to-make treat. With a few simple ingredients, you can create a batch of cupcakes that are perfect for any occasion. Whether you're serving them at a party, a bake sale, or just as a special treat for yourself, these cupcakes are sure to be a hit.

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