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Gluten-Free Chocolate Cupcakes

Deliciously moist gluten-free chocolate cupcakes with a rich cocoa flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour
  • 1 cup sugar
  • 1/2 cup cocoa powder provides rich chocolate flavor
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup vegetable oil can substitute with another oil
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar helps the cake rise

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the dry ingredients: gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. In another bowl, mix the wet ingredients: vegetable oil, water, vanilla extract, and apple cider vinegar until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
  5. Pour the batter into each cupcake liner, filling them about 2/3 full.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. Once completely cool, frost with your favorite chocolate buttercream.

Notes

To maintain a light texture, stir the batter until just combined and avoid overmixing. Use a piping bag for perfect frosting. Store leftovers in an airtight container for up to three days.