Moist Gluten Free Chocolate Cupcakes (Dairy-Free Option!)

Recipe Summary

These are the best gluten-free chocolate cupcakes you will ever make! They are rich, deeply chocolatey, and incredibly moist—guaranteed not to be dry or crumbly. The secret is the use of hot liquid, which blooms the cocoa powder and creates a tender crumb. Best of all, they are easy to adapt for a dairy-free diet, making them perfect for any celebration.

Ingredient Notes and Easy Swaps:

• Gluten-Free Flour Blend: Use a high-quality all-purpose gluten-free blend that contains xanthan gum. If your blend does not contain it, add 1/2 teaspoon per cup of flour.
• Cocoa Powder: Use unsweetened natural cocoa powder (like Hershey’s) or Dutch-process cocoa. Dutch-process yields a darker, less acidic flavor.
• Hot Liquid: Using hot coffee or hot water is crucial! The heat dissolves the cocoa and creates a deeper chocolate flavor, contributing significantly to the moist texture.
• Buttermilk: Buttermilk adds moisture and reacts with baking soda for a great rise. If using the dairy-free option, use non-dairy milk mixed with vinegar (see Substitutions).
• Eggs: Use eggs at room temperature.
• Baking powder: Use baking powder.
• Powdered sugar: Use gluten free powdered sugar.

Substitutions:

Substitution Goal	Ingredient Swap	Ratio/Instructions
Dairy-Free Milk	Almond, Soy, or Oat Milk	Use the same amount as buttermilk/milk.
Dairy-Free Buttermilk	Non-Dairy Milk + Vinegar	1 cup non-dairy milk + 1 Tbsp white vinegar. Let sit 5 mins.
Dairy-Free Frosting	Dairy-Free Butter Sticks	Swap butter with equal amounts of stick butter alternative.

My Best Gluten-Free Cupcake Tips:

1. Don’t Overmix: Mix the batter only until the wet and dry ingredients are just combined. Overmixing develops the starches, leading to tough cupcakes.
2. Room Temperature: Ensure your eggs and dairy (or dairy-free alternatives) are at room temperature. This helps them emulsify properly, creating a smoother, lighter batter.
3. Cool Completely: Never frost warm cupcakes! Wait until they are fully cool to prevent the frosting from melting off and ruining the texture.

A Note From My Kitchen

Cupcakes are one of my favorite gluten-free challenges. For years, I struggled to find a recipe that didn’t turn into a dry, flavorless hockey puck. The secret I discovered isn’t just the flour blend, but the chemistry! The combination of oil (for moisture) and hot liquid (for blooming the cocoa) is what elevates these from simply “gluten-free” to “absolutely delicious.” I promise, even your non-GF friends and family will ask for this recipe!

How to Make Gluten Free Chocolate Cupcakes (Step-By-Step)

1. Preheat & Prep: Preheat oven to 350F. Line a muffin tin with cupcake liners.

• Mix Dry: Whisk together the gluten-free flour, cocoa, sugar, baking soda, baking powder and salt.

• Combine Wet: Mix oil, eggs, vanilla, and buttermilk/dairy-free substitute.

• Combine: Slowly mix the wet ingredients into the dry ingredients.

• Add Hot Liquid: Pour the hot coffee or water into the batter and mix briefly until just smooth.

• Bake: Fill liners two-thirds full and bake at $350^{\circ}\text{F}$ until a toothpick comes out clean.

Topping Ideas:

• Classic Chocolate Buttercream: (Included in the recipe below).
• Salted Caramel: Drizzle homemade salted caramel sauce over the frosting.
• Whipped Ganache: A lighter, intensely chocolatey frosting option.
• Sprinkles: Use gluten-free sprinkles for a festive finish.

Frequently Asked Questions:

• Can I bake this as a cake? Yes, bake in two 8-inch rounds for about 25-30 minutes, or a 9×13 inch pan for 30-35 minutes.
• Can I use water instead of coffee? Yes, but the coffee significantly enhances the chocolate flavor without making the cupcakes taste like coffee.

Storage Tips:

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once frosted, store them in the refrigerator, but let them come back to room temperature for 30 minutes before serving for the best texture.

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Gluten-Free Chocolate Cupcakes

Equipment

• Standard 12-cup muffin tin
• Cupcake liners
• Electric mixer (handheld or stand mixer)

Ingredients

Component	Quantity (1x)
GF Flour Blend (with xanthan gum)	$1 \frac{3}{4}$ cups
Granulated Sugar	$1 \frac{3}{4}$ cups
Unsweetened Cocoa Powder	3/4 cup
Baking Soda	1 tsp
Baking Powder	1 tsp
Salt	1 tsp
Buttermilk (or dairy-free sub)	1 cup
Vegetable Oil	1/2 cup
Eggs (room temp)	2 large
Vanilla Extract	1 tsp
Hot Coffee/Water	1 cup

Frosting

Component	Quantity (1x)
Butter (softened)	1 cup (2 sticks)
Powdered Sugar	3 cups
Cocoa Powder	1/2 cup
Milk (or dairy-free sub)	3 Tbsp
Vanilla	1 tsp

Instructions

1. Preheat & Prep: Preheat oven to 350. Line a muffin tin with 18-20 cupcake liners.
2. Combine Dry: In a large bowl, whisk together the GF flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet: In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla.
4. Mix Batters: Pour the wet ingredients into the dry ingredients and beat with a mixer on medium speed for 1-2 minutes, scraping down the sides.
5. Add Hot Liquid: Reduce speed to low and slowly pour in the hot coffee (or water). Mix until just combined and the batter is smooth. It will be thin!
6. Bake: Fill liners about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frosting:

1. Beat butter until light and fluffy.
2. Add powdered sugar and cocoa powder alternately with the milk/vanilla until smooth and creamy.
3. Frost cooled cupcakes as desired.

Notes

If your GF flour blend does not contain xanthan gum, add $1 \frac{1}{2}$ teaspoons to the dry ingredients. Be sure to use room temperature ingredients for the best emulsion. Let the cupcakes cool completely before frosting to ensure the frosting stays firm.

SPECIAL NOTE

To prevent sunken or gummy centers, measure your gluten-free flour precisely using the spoon-and-level method (spoon the flour into the measuring cup, then level the top with a knife). Never scoop directly from the bag, as this compacts the flour and results in too much dry ingredient, leading to a heavy, dense cupcake.

Nutrition

Component	Estimated Value (Per 1 Cupcake, unfrosted)
Calories	250 kcal
Protein	3 g
Fat	13 g
Carbohydrates	32 g

(Note: These values are for the unfrosted cupcake only and are highly variable based on the GF flour and oil used.)

Nutrition Disclaimer

The provided nutritional information is an estimate only, calculated using third-party software based on the ingredients and proportions listed in this recipe. Actual values may vary significantly based on specific product brands, substitutions (especially in the dairy-free option), and exact serving sizes. This information should not be considered professional dietary advice. Please consult a registered dietitian or healthcare provider for specific health or nutrition guidance.