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Bird's-eye view of three frosted chocolate cupcakes topped with chocolate sprinkles.

Gluten Free Chocolate Cupcakes

Egg and dairy based gluten free chocolate cupcakes with rich chocolate buttercream frosting, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 280 kcal

Ingredients
  

Chocolate Cupcakes

  • 2/3 cup white sugar 133g
  • 1/4 cup light brown sugar 50g
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup oil 80ml (olive oil for rich flavor, or any oil)
  • 2/3 cup boiling water or hot brewed coffee 160ml
  • 1 teaspoon apple cider vinegar
  • 3/4 cup + 2 tablespoons Bob's Red Mill GF 1:1 All Purpose Baking Flour 125g
  • 1/2 cup cocoa powder 42g, spooned and leveled
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2-1 teaspoon espresso powder optional but recommended

Chocolate Buttercream Frosting

  • 1/2 cup unsalted butter 113g, at room temperature (dairy or non-dairy)
  • 2-3 tablespoons milk 30-45ml
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder 42g (or more to taste)
  • 2-3 cups powdered sugar 240-360g
  • Sprinkles for topping

Instructions
 

Chocolate Cupcakes

  • Preheat oven and line pan:

    Heat oven to 350°F (175°C). Place paper liners in a 12-cup muffin pan.

  • Whisk dry ingredients:

    In a large mixing bowl, combine white sugar, brown sugar, flour, 1/2 cup cocoa powder, salt, baking soda, baking powder, and espresso powder by whisking.

  • Mix wet ingredients into batter:

    Incorporate eggs, vanilla, oil, boiling water/coffee, and apple cider vinegar. Beat on medium speed until smooth, scraping bowl bottom. Batter will be thin but not watery.

  • Fill cupcake liners:

    Evenly distribute batter among the 12 liners, filling each roughly 3/4 full.

  • Bake until toothpick clean:

    Bake in the middle of the oven for 18-24 minutes. Test at 18 minutes; if a toothpick emerges clean, take them out. Avoid overbaking since they continue cooking a bit in the pan. Usually done at 20 minutes.

  • Cool in pan then rack:

    Let cool in the pan for 10-15 minutes, then move to a wire rack to cool thoroughly.

Chocolate Buttercream Frosting

  • Cream butter for frosting:

    For the frosting: Cream the room-temperature butter with an electric mixer until light and fluffy.

  • Mix cocoa, sugar, milk, vanilla:

    Mix in 1/2 cup cocoa powder. Then blend in 2 cups powdered sugar, 2 tablespoons milk, and 2 teaspoons vanilla. Adjust thickness: add more milk if too thick, more powdered sugar if too thin. For deeper chocolate taste, replace some sugar with extra cocoa.

  • Frost and garnish cupcakes:

    Once cupcakes are fully cool, apply frosting using piping tips or a knife. Garnish with sprinkles.
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