Gluten Free Chocolate Cupcakes: Ingredients, Tips, and Recipe
These Gluten-Free Chocolate Cupcakes are rich, moist, and easy to make, perfect for those with dietary restrictions. Made with gluten-free flour, cocoa powder, and almond milk, they can be adapted for vegans by using flax eggs. The batter is mixed in just two bowls, baked in under 25 minutes, and optionally studded with chocolate chips for extra indulgence. Ideal for any occasion, they’re a delicious, allergen-friendly treat!
Ingredients
- 1 cup gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs or flax eggs for vegan
- ½ cup almond milk or your preferred milk alternative
- ⅓ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ½ cup gluten-free chocolate chips optional
Instructions
- Preheat the Oven: Set to 350°F (175°C). Line a cupcake tin with paper liners.
- Combine Dry Ingredients: In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, sugars, almond milk, oil, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips if using.
- Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Top your cupcakes with gluten free chocolate or vanilla frosting and a sprinkle of cocoa powder or gluten-free sprinkles for extra flair.
