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If you’re after an easy gluten free bake it doesn’t get much better than these gluten free chocolate cupcakes.
A rich and moist chocolate cupcake with a super chocolatey buttercream frosting – and it’s all completely gluten free!
This gluten free chocolate cupcake recipe has fast become one of my favourites and it’s just so easy to throw together.
It’s a great recipe to make with kids or you could make them in place of a big birthday cake – I much prefer cupcakes as you don’t have the mess of slicing them up!
If you’ve made my gluten free vanilla cupcakes before then you’ll be familiar with the method – it’s the same recipe but with a few tweaks for that chocolate hit.
I made mine with white chocolate chips but I will also tell you some adaptations below which you can use to customise these chocolate cupcakes.
What ingredients do I need?
There’s a full printable recipe card below with the method and ingredients.
But for the shopping list you’ll need the following ingredients:
- 125g caster sugar
- 125g unsalted butter, (softened)
- 2 large eggs
- 100g self-raising gluten free flour
- 30g cocoa powder
- ¼ tsp xanthan gum
- 2 tbsp milk
- 75g white chocolate chips
The ingredients are all store-cupboard essentials, do you don’t have to worry about buying anything fancy.
You should be able to find them all in UK supermarkets.
I usually use the gluten free self-raising flour from either FREEE or Sainsbury’s but any supermarket blend should work perfectly with these cupcakes.
These are both available readily in the supermarket and means you don’t have to buy any complicated or expensive ingredients.
However, if you’re using a flour which doesn’t have xanthan gum already, I’d recommend adding ½ teaspoon instead of ¼ to give it a good texture.
If you don’t have self-raising gluten free flour then you can use plain (or all purpose) gluten free flour with 2 teaspoons of baking powder added.
Always double check ingredients don’t have ‘may contain traces of gluten’ warnings – especially on items like the chocolate and chocolate chips.
How do I make chocolate buttercream?
When it comes to the frosting, I like to add melted chocolate to my basic buttercream for these gluten free chocolate cupcakes.
It makes the frosting go almost like a chocolate mousse, it’s delicious.
For the chocolate buttercream frosting you will need the following ingredients:
- 150g unsalted butter, (at room temperature)
- 300g icing sugar
- 30g cocoa powder
- 75g milk chocolate
- 75g dark chocolate
- 2 tbsp milk
- 25g white chocolate chips
It’s very important the butter is kept at room temperature – I always find it best to get it out of the fridge a couple of hours before making this.
If you’re really pressed for time or forget, you can always zap it for a few seconds in the microwave until it is soft.
Don’t melt it though – you want the buttercream to hold together enough to pipe!
All you need to do is melt the chocolate, let it cool a little (so it’s not hot) then whip everything together!
It’s really that simple. Then fit your piping nozzle to the bag, fill the bag with the buttercream and pipe it onto you cooled cupcakes.
WHAT EQUIPMENT WILL YOU NEED?
Don’t worry – you only require the very basics! To make these gluten free chocolate cupcakes you’ll need:
- A 12-hole cupcake tin like this one
- A large mixing bowl – I have the pink version of this Mason Cash bowl and I’m in love with it!
- An electric mixer. You could use a wooden spoon but this makes life a lot easier! This is the one I use! It’s basic, affordable and does the trick!
- I used a 2D piping tip to get the lovely effect on these cupcakes, and I use these Wilton disposable piping bags.
- Some cupcake cases. I LOVE these rainbow ones for a party special occasion!
All of these are really simple kitchen staples which you can re-use for loads of my recipes.
Once you have the cupcake tin and piping bowls it’s really simple to make cupcakes in any flavour you like!
I’ve made fancy versions, such as my gluten free prosecco cupcakes, tasty gluten free chocolate orange cupcakes, or even my gluten free apple crumble cupcakes.
I’ve even made spooky gluten free monster cupcakes for Halloween!
But these are a basic gluten free chocolate cupcake recipe ANYONE can make.
My gluten free chocolate cupcakes recipe
Let’s get cracking with my gluten free chocolate cupcakes recipe!
This recipe makes 12 cupcakes, and it’s SO EASY – you’ll want to make them again and again.
They are perfect for making with children and are also a great option for a gluten free birthday cake too.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Chocolate Cupcakes
These gluten free chocolate cupcakes are a super easy moist chocolate cupcake recipe, with white chocolate chips and a chocolate buttercream. This recipe makes 12 chocolate cupcakes.
Ingredients
For the cupcakes:
- 125g caster sugar
- 125g unsalted butter, (softened)
- 2 large eggs
- 100g self raising gluten free flour
- 30g cocoa powder
- 1/4 tsp xanthan gum
- 2 tbsp milk
- 75g white chocolate chips
For the buttercream frosting:
- 150g unsalted butter, (at room temperature)
- 300g icing sugar
- 30g cocoa powder
- 75g milk chocolate
- 75g dark chocolate
- 2 tbsp milk
- 25g white chocolate chips
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Fill a 12-hole baking tin with cupcake cases and set aside while you make the cake batter.
- Add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. (TIP: If the butter is hard, zap it in the microwave for 10-15 seconds before adding it to the mixing bowl to make it easier!)
- Crack the eggs into the mixing bowl and beat again for 30 seconds to combine. Scrape down the sides of the bowl using a spatula.
- Sift in the self-raising gluten free flour, cocoa powder and xantham gum, then add the milk and beat together with the electric whisk until everything is fully combined. Pour in the white chocolate chips and fold them into the mixture so they're evenly distributed. You want a fairly thick batter which looks light and fluffy.
- Spoon the mixture evenly between the cupcake cases and then place in the centre of an oven and bake for 20-22 minutes. The cupcakes are done when they are well-risen and a skewer inserted in the middle comes out clean.
- Once cooked, remove from the oven and place on a cooling rack. Cool in the tray for 10 minutes before removing the cakes from the tray to cool completely.
To make the frosting:
- Break the dark and milk chocolate into chunks and melt either in a bowl over a pan of hot water, or by microwaving for 20-second intervals. Stir to mix together and set to one side to cool slightly.
- Add the butter, icing sugar, melted chocolate (cooled) and milk to a large mixing bowl and beat with an electric whisk on a low speed until it becomes a smooth, fluffy buttercream, almost like a chocolate mousse. (TIP: To avoid an icing-sugar dust cloud I tend to 'mash' the mixture with a fork until it starts to come together, then use the electric whisk).
- Spoon the mixture into a piping bag (see notes) and, once the cupcakes are completely cool, decorate them with a swirl of buttercream. I used a 2D piping tip. Finish with a sprinkle of white chocolate chips.
Notes
- For the frosting, it's important to use room temperature butter to get the right consistency. If it becomes very soft once beaten (especially likely on a hot day) then place the buttercream in the piping bag and refrigerate for 15-20 minutes until it's an easy consistency to pipe.
- These cupcakes will keep for around 3 days in an air-tight container. You can also freeze the cakes BEFORE frosting and defrost and decorate as desired.
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Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 389Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 85mgSodium: 18mgCarbohydrates: 48gFiber: 0gSugar: 39gProtein: 3g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free cakes and bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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How much vanilla do you use for chocolate cupcakes as can’t see anywhere ?
Hello could I use homemade sieved oat flour with baking powder Instead of gluten free self raising wheat flour? Would I need any additional moisture, egg or binders? Thanks