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A tray of twelve moist gluten-free chocolate cupcakes with a deep cocoa color and tender crumb.
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Gluten-Free Chocolate Cupcakes

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 185kcal

Ingredients

  • 1 1/2 cups gluten -free all-purpose flour blend (with xanthan gum)
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 large egg , room temperature
  • 1/2 cup whole milk, room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water

Instructions

  • Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  • In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  • Add the egg, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes to develop structure.
  • Reduce mixer speed to low and carefully pour in the boiling water. Stir until the batter is smooth (the batter will be very thin).
  • Divide the batter evenly among the 12 cupcake liners, filling each approximately two-thirds full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.