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Gluten Free Chocolate Cupcakes Recipe

Last Updated: October 26, 2020 By Linnie 7 Comments

 
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PINTEREST IMAGE with words "The Best Gluten Free Cupcakes" Gluten Free Chocolate Cupcakes with vanilla icing on a cooling rack

Gluten Free Chocolate Cupcakes recipe is a decadent cake you’ll love. These moist chocolate cupcakes your heart desires, along with a rich swirl of creamy low-sugar buttercream frosting.

(Gluten-Free, Dairy-Free and Low-Sugar)

Gluten Free Chocolate Cupcakes Recipe

BREAKING NEWS: I have a very important announcement.

I think I have finally taken my fear of gluten-free baking and turned it around! The result? Well, these moist, decadent and secretly healthy gluten-free chocolate cupcakes for one.

I’m a proud cupcake momma.

For almost a year I’ve been trying my hand at real gluten-free baking. Not brownies because, let’s be honest, brownies are so easy to whip together, if they are gooey and chewy, we have a success. // Under baked? Not a problem in my book.

Cookies, again, something I tackled and taught myself how gluten-free flour works with cookies and this was rather simple to accomplish.

Now, here came the fun part. // **Sarcasm.**

CUPCAKES!!! Cake, cupcakes, I mean, anything with the word cake in it with frosting on top is a total and absolute WIN in my book. // With a scoop of ice cream, too, please and thank you.

They were tricky to get right though!

Gluten Free Chocolate Cupcakes Recipe Made Healthy Easy - Veggiebalance.com

I dove head first into all things baking and have been teaching myself everything I could possibly learn these past few years. // Thank you internet.

There have been many baking fails, especially this past year, not to mention countless classic cinnamon roll attempts (to no avail yet), but we press on and the only way to learn is to keep doing it!

So I bring to you my new, soul completing Gluten Free Chocolate Cupcakes as the product of this hard work! And it’s about time!

Gluten Free Chocolate Cupcakes Recipe Made Healthy Easy - Veggiebalance.com

How to get the perfect fluffy Gluten Free Chocolate Cupcakes

It is important to correctly measure your dry products! Lightly spoon powder and flours into measuring cup until it is overflowing. Then drag the backside of a knife across the top to level it off.

Growing up, I was always the one who plunged the measuring cups head first into a bag of flour, calling that good. Can’t say this method didn’t follow me into adulthood.

Measuring is important! Doing that ‘measuring-cup-dive’ method can accumulate up to 1.5 times MORE flour than you need. // With gluten-free baking, this is a huge no bueno.

Measuring correctly ensures you will have moist, airy chocolate cupcakes that everyone will love to devour. #CupcakeMasteringSkillz

Gluten Free Chocolate Cupcakes Recipe Made Healthy Easy

Chocolate Intensity option with these Gluten Free Chocolate Cupcakes

You can make this recipe with Special Dark Cocoa powder if you are looking for some ULTRA dark chocolate cupcake flavor. My preference, but for most it’s not. // You super 88% dark chocolate lovers out there, I know you’re listening. It actually made them even more moist too!

Top this with my healthier and low-sugar vanilla buttercream frosting and we are in business!

Gluten Free Chocolate Cupcakes Recipe Made Healthy Easy - Veggiebalance.com

easy, quick, delicious, healthy, recipe

Gluten Free Chocolate Cupcakes Recipe

Dessert

Gluten-free, low-sugar, dairy free

American

Gluten Free Chocolate Cupcakes recipe made healthy, dairy-free, and lower-sugar with all the decadent, moist chocolate cupcakes your heart desires, along with a rich swirl of creamy low-sugar buttercream frosting
Print Recipe

Yield: 12

Prep Time:10 min

Cook Time:21 min

Total Time:31 min

Ingredients:

  • 1/2 cup (50grams) cocoa powder
  • 1/2 cup (75grams) + 2 Tablespoons gluten-free baking flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs, room temperature
  • 1/4 cup (52 grams) cane sugar
  • 1/4 cup (50 grams)  brown sugar
  • 3 Tablespoons butter or DF option, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (125ml) unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • Low-Sugar Vanilla Buttercream Frosting Recipe

Directions:

  • 1. Preheat oven to 350 degrees F.
  • 2. Prepare muffin pan with baking cupcake liners.
  • 3. In a small bowl combine almond milk, vinegar.
  • 4. In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder, salt, sugar, brown sugar.
  • 5. Make a well. Add eggs, vanilla extract, butter, and milk/vinegar mixture. Whisk together until fully incorporated.
  • 6. Spoon 2 Tablespoons into each cupcake liner.
  • 7. Bake 21-24 minutes until toothpick comes out clean.
  • 8. Allow to fully cool before piping on frosting.

Author: Linnie

Nutrition Information:

Serving size: 1 cupcake with 1 TBS frosting
Calories: 163
Other nutrition information: Total Fat: 5.8g , Saturated Fat: 2.8g , Trans Fat: 0g , Cholesterol: 40mg , Sodium: 74mg , Total Carb: 29g , Dietary Fiber: 2.9g , Total Sugars: 13g , Protein: 3.4g
Recipe, images, and text © Veggie Balance

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Filed Under: Dairy-Free, Desserts, For a Crowd, Gluten-Free, Low Sugar, Quick and Easy, Under 30 Minute Meals, Vegetarian

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Reader Interactions

Comments

  1. Megan @ MegUnprocessed says

    July 27, 2016 at 10:24 am

    What a gorgeous creation!

    Reply
    • Lindsay says

      July 27, 2016 at 12:08 pm

      Aww Thanks Megan. 🙂

      Reply
  2. Toni says

    November 28, 2016 at 9:24 pm

    I typically don’t use gluten free flour blends; I like almond & coconut flour due to the addition of protein and/or fiber. Most gluten free blends are mainly rice flour & arrowroot, or something similar. But it is only 1/2 cup so I may give it a go since they are lower in sugar.
    Thanks for working so hard on it!

    Reply
    • Lindsay says

      December 1, 2016 at 6:09 pm

      You honestly could use coconut flour if you’d like, I haven’t tested it BUT i’d think even 1/4 cup of coconut flour and it should turn out nicely. Maybe even a tad less then 1/4 cup just because coconut flour is VERY absorbent. This is my go-to cupcake recipe though, I wish I had a reason to make them now. 😉

      Reply
  3. Amanda says

    December 8, 2018 at 5:46 am

    These really look beautiful!
    I am hoping you maybe able to offer an alternative to the cane and brown sugar?
    Stevia & coconut sugar for example? If so, same quantity?
    Thank you

    Reply
    • Lindsay says

      December 15, 2018 at 5:10 am

      Stevia is MUCH stronger and you don’t need much of it, therefore I would not recommend it for this recipe. I would do coconut sugar and have it equal the 1-1 ratio of what is required of the cane and brown sugar.

      Reply
  4. Meagan says

    June 7, 2019 at 10:19 am

    I made these topped with peanut butter frosting and they were so good! Thanks for the great recipe!

    Reply

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About VeggieBalance

Looking for the best gluten-free recipes? You've come to the right place! Welcome to my gluten-free kitchen!
Favorite things include traveling the world, chocolate and a huge plate of nachos.

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