Gluten Free Black Velvet Cupcakes | Moist Dark Chocolate Recipe
There is something incredibly sophisticated about a “Black Velvet” cupcake. Unlike standard chocolate, these are deep, dark, and intensely rich. I remember making these for a friend’s birthday who didn’t believe they were gluten-free—she actually double-checked the trash for the flour bag! The secret is in the Dutch-processed cocoa and the moisture balance that keeps them from becoming that “dry GF brick” we all fear.
Table of Contents
❤️ Summary
These cupcakes are the crown jewel of gluten-free baking. They are moist, decadent, and have a tight crumb that mimics traditional wheat flour perfectly. Whether you call them Dark Chocolate or Black Velvet, they are designed for the true chocolate lover who needs a safe, gluten-free treat without compromising on texture.
Ingredient Notes:
- Extra Dark (Dutch Process) Cocoa Powder: This is what gives it the “Black Velvet” look and a smoother, less acidic chocolate flavor.
- Gluten-Free Flour Blend: Use a blend that contains Xanthan Gum. If yours doesn’t, add 1/2 tsp of Xanthan Gum separately.
- Buttermilk: The acidity in buttermilk reacts with the baking soda to create a lift, making the cupcakes fluffy instead of dense.
- Hot Coffee: Adding hot liquid “blooms” the cocoa powder, releasing a deeper chocolate aroma. Don’t worry, they won’t taste like coffee!
A Note From My Kitchen
When baking gluten-free, the biggest mistake is over-mixing. Once you add the dry ingredients to the wet, mix just until combined. Also, let the batter sit for about 10 minutes before scooping into the liners; this allows the rice flour in the blend to hydrate, preventing a “gritty” texture.
How to Make Gluten Free Dark Chocolate Cupcakes (Step-By-Step)
- Whisk Dry Ingredients: Sift together your GF flour, dark cocoa, baking powder, and salt.
- Cream Butter and Sugar: Beat until light and fluffy to incorporate air.
- Add Eggs & Vanilla: Incorporate one egg at a time for better structure.
- Alternate Liquid & Dry: Add half the flour mix, then the buttermilk/coffee, then the remaining flour.
- Bake: Fill liners 2/3 full and bake at 350°F for 18-22 minutes.
How to Make Frosting Rose Petals:
To elevate these “Black Velvet” cupcakes, use a Wilton 124 or 125 petal tip. Starting from the center of the cupcake, pipe a small “bud” and slowly spiral outward in short, curved strokes to create the look of a dark, moody chocolate rose.
Frequently Asked Questions:
Why did my gluten free cupcakes turn out dense or crumbly?
Ye aksar tab hota hai jab flour ki quantity zyada ho jaye ya ingredients room temperature par na hon. Hamesha flour ko naap kar dalein aur room-temperature eggs istemal karein.
Why did my gluten free cupcakes sink in the middle?
Agar oven ka darwaza baking ke doran baar-baar khola jaye ya baking powder ki miqdar zyada ho, to cupcakes center se beth jate hain.
Can I substitute the buttermilk?
Ji haan! 1 cup doodh mein 1 tablespoon lemon juice mila kar 5 minute rakhein. Ye homemade buttermilk wahi kaam karega.
Is hot coffee necessary?
Zaroori nahi, lekin behtar hai. Coffee chocolate ke zaiqe ko gehra (bloom) karti hai. Aap iski jagah ubalta hua pani bhi dal sakte hain.
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Gluten Free Black Velvet Cupcakes (Dark Chocolate!)
Equipment
- 12-cup standard muffin tin.
- Paper cupcake liners.
- Large mixing bowl and a whisk.
- Electric hand mixer or stand mixer.
- Sifter (crucial for cocoa powder lumps).
- Piping bag and rose petal tip (for frosting).
Ingredients
- 1 ½ cups Gluten-Free All-Purpose Flour (with Xanthan Gum).
- ¾ cup Extra Dark Cocoa Powder.
- 1 ½ cups Granulated Sugar.
- 1 ½ tsp Baking Soda.
- ¾ tsp Baking Powder.
- 1 tsp Salt.
- 2 Large Eggs (room temperature).
- 1 cup Buttermilk (room temperature).
- ½ cup Vegetable Oil.
- 2 tsp Pure Vanilla Extract.
- ½ cup Hot Coffee (or boiling water).
For Black Frosting:
- 1 cup Unsalted Butter (softened).
- 3 ½ cups Powdered Sugar.
- ½ cup Dark Cocoa Powder.
- 2-3 tbsp Heavy Cream.
- A drop of black food coloring gel (optional).
Instructions
Cupcakes
- Preheat oven to 350°F and line your muffin tin.
- In a large bowl, sift flour, cocoa, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in the hot coffee by hand (batter will be thin).
- Pour into liners and bake for 18-22 minutes until a toothpick comes out clean.
- Cool completely before frosting.
Frosting
- Beat softened butter until creamy.
- Add powdered sugar and cocoa powder slowly.
- Add heavy cream and vanilla, beating until fluffy.
- Pipe onto cooled cupcakes using the rose petal technique mentioned above.
Notes
- Cooling is Key: Never frost a warm gluten-free cupcake. Because they lack gluten, they are very fragile while warm and will crumble under the weight of the frosting.
- Cocoa Choice: If you use regular cocoa instead of Dutch-processed, the cupcakes will be lighter in color and more acidic.
SPECIAL NOTE
For the most intense “Black Velvet” experience, let the frosted cupcakes sit for a few hours. The cocoa in the frosting will darken over time as it oxidizes, resulting in a much deeper black color without needing excessive food dye.
Nutrition
Serving Size: 1 Cupcake
| Nutrient | Amount |
| Calories | 280 kcal |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Sodium | 210mg |
| Total Carbs | 38g |
| Fiber | 3g |
| Sugars | 24g |
| Protein | 4g |
Nutrition Disclaimer
Nutritional estimates are provided for convenience. Accuracy is not guaranteed as brands of gluten-free flour and cocoa vary significantly in caloric and fiber content.
