There’s something about biting into a perfectly soft, chocolatey cupcake that always takes me back to childhood.
I remember baking with my mom on lazy weekends, making a mess in the kitchen, and sneaking a taste of the batter (who didn’t do that?).
But once I went gluten-free, finding that same joy in cupcakes became tricky—most gluten-free ones were either too dry or way too dense.
So, I decided to whip up my own recipe that’s both gluten-free and downright delicious!
Let me show you how I make these rich, moist chocolate cupcakes using fresh, everyday ingredients you can find right at your local store.
Tips
- For extra flavor: Toss in some mini chocolate chips before baking.
- Dairy-free option: Swap out the buttermilk for unsweetened almond milk mixed with 1 tbsp vinegar.
- Sugar alternatives: You can use coconut sugar or a sugar substitute if you’re watching your sugar intake.
Variations
- Peanut Butter Swirl: Add a teaspoon of peanut butter on top of each cupcake before baking and swirl it in with a toothpick.
- Mint Chocolate: Stir in a few drops of peppermint extract and top with crushed candy canes.
- Double Chocolate: Sprinkle extra chocolate chips on top right before baking for an extra chocolaty bite.
Serving Suggestions
Serve these cupcakes with a light dusting of powdered sugar or top them with a rich buttercream frosting. If you’re feeling fancy, drizzle some melted dark chocolate over the top for that extra wow factor. They’re perfect for birthday parties, casual gatherings, or just when you want to treat yourself to something sweet.

Gluten-Free Chocolate Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Rich, moist, and chocolatey cupcakes that are completely gluten-free! These easy-to-make treats use simple, fresh ingredients you can find at any store. Perfect for birthdays, celebrations, or a mid-week pick-me-up.
Ingredients
- 1 cup gluten-free all-purpose flour (I use one with xanthan gum included)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- ¾ cup buttermilk (or make your own by adding 1 tbsp vinegar to regular milk)
- 1 tsp pure vanilla extract
- ½ cup hot water or brewed coffee (this enhances the chocolate flavor!)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
- Beat the Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, brown sugar, and oil until well combined. Add the vanilla extract and buttermilk, mixing until smooth.
- Combine Wet & Dry: Slowly add the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix—nobody wants tough cupcakes!
- Add Hot Water: Gradually pour in the hot water or coffee while stirring. The batter will be thin, but don’t worry—that’s what makes these cupcakes super moist.
- Bake: Divide the batter evenly between the cupcake liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Use freshly brewed coffee for an intense chocolate flavor. Adjust baking time depending on your oven’s heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg