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Chocolate cupcakes

Gluten-free Chocolate Cupcakes (with Chocolate Buttercream Frosting)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 cupcakes
Calories 281 kcal

Ingredients

Gluten-free Chocolate Cupcakes

  • 1 cup gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3 tbsp coconut oil, melted
  • 1 cup sugar
  • 2 eggs
  • 1 cup almond milk (or milk of choice)
  • 1/2 tsp vanilla

Chocolate Buttercream Frosting

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 2 tbsp water
  • 1 tsp vanilla

*High altitude adjustment: Use only 1/2 tsp of baking powder.

Instructions

Gluten-free Chocolate Cupcakes

  1. To prepare, preheat your oven to 350 and line two muffin tins with 15 cupcake liners.

  2. In a small mixing bowl, add your dry ingredients and whisk them together (flour, cocoa powder, baking powder, salt, baking soda) till there are no clumps of cocoa powder. Alternatively, pour your cocoa powder into the bowl through a fine mesh-strainer, to ensure there are no cocoa powder clumps.

  3. In a large mixing bowl, add your coconut oil and sugar and whisk them together. Add your eggs, milk and vanilla and whisk them together.

  4. Pour your dry ingredients into your wet ingredients, and stir together till everything is well incorporated.

  5. Pour your cupcake batter into your cupcake liners, filling each cavity about 2/3 way full, till each cavity is full. Bake in the oven for 14-16 minutes, or till the cupcakes are springy to touch and a toothpick inserted comes out clean.

  6. Let cool entirely before frosting.

Chocolate Buttercream Frosting

  1. In a large mixing bowl, add your butter and beat with a hand mixer till creamed.

  2. Add your powdered sugar, cocoa powder, water and vanilla, and beat till smooth. If necessary, add a little more water to make the frosting smooth.

  3. Pipe on top of your cooled cupcakes, and add sprinkles if desired before the frosting dries.

Recipe Notes

Store these cupcakes on the counter for 1-2 days, or in the fridge for one week.