Best Gluten Free Chocolate Cupcakes with Chocolate Buttercream
These gluten-free chocolate cupcakes are rich, moist, and deeply chocolatey, topped with a smooth chocolate buttercream that’s perfect for birthdays, holidays, or anytime a chocolate craving hits. Made with simple ingredients and tested for reliable results, this easy gluten-free cupcake recipe is one your whole family will love — even those who don’t eat gluten-free.
What you’ll love about this Gluten-Free Chocolate Cupcake recipe:
- Moist, bakery-style gluten-free chocolate cupcakes
- Easy, reliable recipe with simple ingredients
- Rich chocolate buttercream frosting
- Perfect for birthdays, celebrations, or everyday treats
- Naturally nut-free and vegetarian
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.
For the Chocolate Cupcakes
- Gluten-free all-purpose flour (I use King Arthur Measure for Measure)
- Dutch-processed cocoa powder
- Espresso or instant coffee powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- Neutral oil (such as vegetable or avocado oil)
- Boiling water
For the Chocolate Buttercream
- Unsalted butter
- Dutch-processed cocoa powder
- Confectioners’ sugar
- Heavy cream
- Vanilla extract
- Salt
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 (Step-by-Step)
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the dry ingredients: gluten-free flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the granulated sugar, brown sugar, and eggs for 3–5 minutes until pale and slightly thickened.
- Mix in the vanilla extract, buttermilk, and oil until just combined.
- Add the dry ingredients to the wet ingredients and mix gently.
- Pour in the boiling water and mix until the batter is smooth and thin. Do not overmix.
- Fill cupcake liners about ¾ full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
How to Make Chocolate Buttercream Frosting
- Beat the softened butter for about 2 minutes until creamy.
- Gradually add the confectioners’ sugar and cocoa powder, beating well between additions.
- Add the salt, vanilla extract, and heavy cream.
- Beat on medium speed until smooth, fluffy, and pipeable.
- Frost cooled cupcakes and decorate as desired.
Tips for the Best Gluten-Free Chocolate Cupcakes
- No buttermilk? Mix ⅓ cup milk with 1 teaspoon white vinegar and let sit for 5 minutes.
- Boiling water enhances the chocolate flavor — don’t skip it.
- Dutch-processed cocoa can be replaced with regular unsweetened cocoa if needed.
- If frosting is too thick, add 1 tablespoon heavy cream at a time until smooth.
- This recipe also works well for mini cupcakes (makes about 32).
Storage
To store cupcakes, keep them in an airtight container for up to 4-5 days. You can also cover them with plastic wrap and refrigerate them.
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.
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Our Favorite
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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
Ingredient Notes
-
Gluten-Free Flour: I use King Arthur Measure for Measure Gluten-Free Flour for consistent, reliable results.
-
Cocoa Powder: Dutch-processed cocoa gives these cupcakes a deep, rich chocolate flavor, but regular unsweetened cocoa also works.
-
Espresso Powder: Enhances the chocolate flavor without making the cupcakes taste like coffee.
