Best Gluten Free Chocolate Cupcakes with Chocolate Buttercream
Gluten Free Chocolate Cupcakes with Chocolate Buttercream are a delectable treat. These cupcakes boast a rich chocolate flavor, complemented by a creamy and decadent chocolate buttercream frosting, making them perfect for any occasion. This is an easy, tested gluten-free recipe your whole family can enjoy! This is my favorite recipe for any chocolate cravings!
This gluten-free cupcake recipe is the best chocolate cupcake recipe! The rich, chocolate buttercream frosting is so decadent and delicious. The cupcake has a moist chocolate cake that is perfect for any occasion. This is a moist, Chocolatey cupcake! If you love cupcakes, you will also love our Gluten-Free Carrot Cupcake with rich cream cheese frosting. If you are on a gluten-free diet, you will appreciate having this classic treat to share with family and friends.
What you’ll love about this Gluten-Free Chocolate Cupcake recipe:
- Moist Gluten-Free Cupcakes with lots of chocolate flavor
- Easy recipe for birthday parties
- Perfect for your Chocolate Lover with lots of chocolaty flavor
- Wonderful chocolate cupcake without gluten!
- Chocolaty Cupcakes are perfect for special occasions!
Recipe Ingredients
You’ll need the following ingredients from your local grocery store to make this wonderful gf chocolate cupcake recipe. Full instructions in the recipe card below.
- Gluten-Free flour (We used King Arthur Gluten-Free All Purpose Flour)
- Baking powder – We used Bob’s Mill Gluten-Free Baking Powder
- Baking soda
- Salt
- Coffee powder
- Culinary Grade Dutch processed cocoa powder
- Eggs
- Granulated sugar
- Light brown sugar
- Powdered Sugar
- Buttermilk
- Pure Vanilla extract
- Vegetable Oil (any neutral, unflavored oil)
- Butter (Unsalted)
- Confectioners sugar
- Cocoa Powder – Dutch processes Cocoa Powder
- Heavy Cream
- Hot Water
Ingredient Notes
- Link for King Arthur Gluten-Free All-Purpose Flour
- Link for Organic Culinary Grade Dutch Processed Cocoa Powder – Gluten Free
- You can also use Bob’s Red Mill All-Purpose Gluten-Free Flour
How To Make Gluten-Free Chocolate Cupcakes with Gluten-Free Chocolate Frosting- Step by Step
- Preheat the oven to 350 degrees F. Line the cupcake pan with cupcake liners and set it aside.
- In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, coffee powder, baking powder, baking soda, and salt. Set aside.
- Combine granulated sugar, brown sugar, and eggs in a separate bowl. Beat using a hand mixer, electric mixer or standing mixer for 3-5 minutes until pale and light.
- Add the vanilla extract, buttermilk, and oil, and beat until just combined.
- Now, combine the dry ingredients with the wet ingredients. Add the hot water and mix the cupcake batter until smooth and thin. Be careful not to overmix the batter.
- Fill the cupcake liners 3/4 of the way full with the prepared cupcake batter.
- Bake the cupcakes for about 20 – 22 minutes until a toothpick inserted comes out clean.
- Allow the unfrosted cupcakes to cool to room temperature for 15 minutes on a wire rack.
- Prepare the chocolate buttercream: In a stand mixer or using an electric mixer, beat the butter for 2 minutes. Gradually add the confectioners’ sugar in batches, beating for 5-6 minutes until all 3 ½ cups of sugar are incorporated.
- Stir in the salt, heavy cream, and vanilla extract, and beat the buttercream on medium speed until smooth and fluffy.
- Transfer the chocolate buttercream frosting to a piping bag fitted with a star nozzle.
- Pipe the frosting over the top of the cupcakes and decorate them with chocolate sprinkles. Enjoy the cupcakes.
Tips & Tricks
- Buttermilk can be replaced by ⅓ cup of milk and one teaspoon of white vinegar.
- The same recipe can be used for mini cupcakes, yielding about 32.
- The hot water in the cupcake batter brings out the rich flavor of cocoa, so I highly recommend it.
- Dutch cocoa powder can be replaced by regular unsweetened cocoa powder.
- If the chocolate buttercream is too thick, add one more tablespoon of heavy cream to achieve the perfect piping consistency.
- Chocolate sprinkles, chocolate shavings, or chocolate nibs are used to Decorate the top of the cupcakes.
- For best results remove cupcakes from the oven as soon as the toothpick test comes clean
Storage
To store cupcakes, keep them in an airtight container, and they can be stored at room temperature for up to 4-5 days. You can also cover them with plastic wrap and store in the refrigerator.
Additions and Substitutions
- You can also use dark chocolate cocoa powder in the buttercream recipe
- You can substitute the Chocolate Buttercream for Cream Cheese Frosting.
Frequently Asked Questions About Gluten-Free Chocolate Cupcakes
You can store the buttercream for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw it in the refrigerator, then beat the frosting on medium speed for a few seconds until it’s creamy again. After thawing or refrigerating, you can thin out the frosting by beating in a splash of heavy cream or milk.
You can use Dark Chocolate Dutch-processed cocoa Powder to make the Chocolate Frosting. We love the Scharffen Berger Cocoa Brand.
I hope you loved this Gluten-Free Chocolate Cupcake Recipe. If you make it, please leave a 5-star rating so I know you liked it!
Our Favorite
Other Recipes You Might Enjoy!
Gluten Free Chocolate Cupcakes with Chocolate Buttercream
Gluten-Free Chocolate Cupcakes with Chocolate Buttercream Frosting are a delectable treat. These cupcakes boast a rich chocolate flavor, complemented by a creamy and decadent chocolate buttercream frosting, making them perfect for any occasion. This is an easy, tested recipe your whole family can enjoy!
- Prep Time: 40 Minutes
- Cook Time: 20 Minutes
- Total Time: One Hour
- Yield: 12 Cupcakes 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
For chocolate cupcakes
3/4 cup + 1/8 cup Gluten-Free flour (I used King Arthur’s measure for measure GF flour)
1/2 cup dutch processed cocoa powder
1 teaspoon espresso coffee powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white granulated sugar
1/2 cup light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
1/3 cup buttermilk, at room temperature
1/3 cup oil (any flavorless oil)
1/4 cup boiling water
For chocolate buttercream
1 cup unsalted butter, at room temperature
1/2 cup dutch processed cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners sugar
2 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees F. Line the cupcake pan with cupcake liners and set it aside.
- In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, coffee powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine granulated sugar, brown sugar, and eggs. Beat using a hand mixer or standing mixer for 3-5 minutes until pale and light.
- Add the vanilla extract, buttermilk, and oil, and beat until just combined.
- Now, combine the dry ingredients with the wet ingredients. Add the hot water and mix the cupcake batter until smooth and thin. Be careful not to overmix the batter.
- Fill the cupcake liners 3/4 of the way full with the prepared cupcake batter.
- Bake the cupcakes for about 20 – 22 minutes until a toothpick inserted comes out clean.
- Allow the cupcakes to cool to room temperature for 15 minutes on a wire rack.
- Prepare the chocolate buttercream: In a stand mixer or using a hand mixer, beat the butter for 2 minutes. Gradually add the confectioners’ sugar in batches, beating for 5-6 minutes until all 3 ½ cups of sugar are incorporated.
- Stir in the salt, heavy cream, and vanilla extract, and beat the buttercream on medium speed until smooth and fluffy.
- Transfer the chocolate buttercream frosting to a piping bag fitted with a star nozzle.
- Pipe the frosting over the top of the cupcakes and decorate them with chocolate sprinkles. Enjoy the cupcakes.
Notes
- Buttermilk can be replaced by ⅓ cup of milk and 1 teaspoon of white vinegar mixed.
- The same recipe can be used for mini cupcakes but it yields about 32 mini cupcakes.
- The hot water in the cupcake batter is used to bring out the rich flavor of cocoa. So I highly recommend it.
- Dutch cocoa powder can be replaced by regular unsweetened cocoa powder.
- If the chocolate buttercream is too thick, add one more tablespoon of heavy cream to achieve the perfect piping consistency.
How to store the chocolate cupcakes?
To store cupcakes, keep them in an airtight container, and they can be stored at room temperature for up to 4-5 days.
Can I freeze the chocolate buttercream?
Yes, you can store the buttercream for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw it in the refrigerator, then beat the frosting on medium speed for a few seconds until it’s creamy again. After thawing or refrigerating, if needed, you can thin out the frosting by beating in a splash of heavy cream or milk.
