Gluten Free Chocolate Cupcakes Recipes

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EASY GLUTEN-FREE CHOCOLATE CUPCAKES



Easy Gluten-Free Chocolate Cupcakes image

These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.

Provided by Chrystal

Time 52m

Number Of Ingredients 16

1 1/2 cups granulated sugar
2 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend
3/4 cup unsweetened cocoa
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (or dairy-free milk)
1/2 cup vegetable oil
1 1/2 teaspoons gluten-free vanilla extract
3/4 cup boiling water (for activating the cocoa)
1/2 cup butter (or dairy-free butter)
1 1/2 teaspoons gluten-free vanilla extract
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1/4 cup milk (or dairy-free milk)

Steps:

  • Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
  • Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
  • Stir in boiling water.
  • Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
  • For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
  • Frost cupcakes.
  • Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Nutrition Facts : Calories 291 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cupcake, Sodium 241 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GLUTEN FREE CHOCOLATE CUPCAKES



Gluten Free Chocolate Cupcakes image

Moist delicious gluten free chocolate cupcakes recipe with a chocolate buttercream frosting.

Provided by Sandi Gaertner

Categories     Gluten Free Dessert Recipes

Time 35m

Number Of Ingredients 14

1 1/4 cup gluten free flour blend (* see note)
3/4 cup sugar
3/4 cup unsweetened cocoa powder (* see note)
1 teaspoon baking powder (aluminum free)
1/8 teaspoon salt
1/2 cup milk (* see note)
1 teaspoon pure vanilla extract
1/2 cup yogurt
3 tablespoons coconut oil
3 large eggs
1/2 cup butter (* see note)
3 cups powdered sugar
1/2 cup cocoa powder
4 tablespoons milk ((*I added more to get the thickness I wanted 1 TB at a time.)

Steps:

  • Preheat the oven to 350º F.
  • Add your gluten free flour, cocoa powder, sugar, and the rest of the dry ingredients to a large mixing bowl. Whisk to blend them together.
  • In a separate smaller bowl, add the eggs, vanilla extract, yogurt, butter, and oil and whisk to mix them. Pour the wet ingredients into the dry ingredients and mix them together gently until barely mixed. Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
  • Note: Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
  • Line your muffin pan with parchment paper-lined cupcake liners. Scoop your cupcake batter into the cupcake liners. Fill each about 3/4 full of cupcake batter.
  • Bake the cupcakes for 20-22 minutes at 350º F.
  • Remove the cupcakes from the oven. Carefully lift the cupcakes out of the pan onto a wire rack to cool.

Nutrition Facts : ServingSize 1 g, Calories 358 kcal, Carbohydrate 58 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 64 mg, Sodium 122 mg, Fiber 4 g, Sugar 44 g

PERFECT GLUTEN FREE CHOCOLATE CUPCAKES | WHIPPED GANACHE FROSTING



Perfect Gluten Free Chocolate Cupcakes | Whipped Ganache Frosting image

The perfect gluten free cupcakes are moist and tender, rich in chocolate flavor, and even naturally dairy free. They even bake with a perfectly flat top, just right for frosting with easy whipped chocolate ganache frosting!

Provided by Nicole Hunn

Categories     Cupcakes     Dessert

Number Of Ingredients 13

3/4 cup heavy whipping cream (plus more as necessary)
10 ounces dark chocolate (chopped)
3/4 cup all purpose gluten free flour blend ((I used Better Batter; please click through for details))
1/2 teaspoon xanthan gum (omit if your blend already contains it)
9 tablespoons unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
4 tablespoons vegetable or other neutral oil
2 eggs (at room temperature, beaten)
1 teaspoon pure vanilla extract
1/2 cup lukewarm water or milk (at room temperature)

Steps:

  • In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer.
  • Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
  • Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.
  • Allow the ganache to cool at room temperature until firm enough to scoop with a spoon.
  • Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
  • In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well.
  • Create a well in the center, and add the oil, eggs, and water (or milk), and whisk to combine well. The batter should be smooth and relatively thin.
  • Fill the prepared wells of the cupcake tin about 2/3 of the way full and shake back and forth to distribute the batter evenly in each well.
  • Place the tin in the center of the preheated oven, and bake for about 19 minutes, or until the cupcakes spring back when pressed lightly in the center.
  • Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
  • Right before you're ready to frost the cupcakes, transfer the cooled chocolate ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy.
  • The ganache will also lighten in color. If it seems to be at all crumbly or not smooth, add more heavy whipping cream by the teaspoonful and beat to combine.
  • Frost only those cupcakes you plan to serve immediately.
  • Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.

GLUTEN-FREE CHOCOLATE CUPCAKES



Gluten-Free Chocolate Cupcakes image

These wonderful cupcakes just melt in your mouth.

Provided by adammccabe123

Time 30m

Yield Serves 12

Number Of Ingredients 8

250g Butter, At room temperature
250g Caster Sugar
250g Gluten-Free Self-Rasing Flour
4 Eggs
1 tbsp Vanilla Extract
3 tbsp Cocoa Powder
200g Icing sugar
200g Butter, At room temperature

Steps:

  • Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
  • Place the butter and sugar into a bowl, Whisk until pale and fluffy.
  • Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
  • Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
  • When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
  • Place the icing into a piping bag and decorate the cupcakes.

GLUTEN-FREE DARK CHOCOLATE CUPCAKES



Gluten-Free Dark Chocolate Cupcakes image

Deep, dark, satisfying, and seriously addictive. They are best when cooled down to firm up the chocolate chips inside to give a burst of flavor. Our co-op grocer sells stevia-sweetened dark chocolate chips which are very good. Freeze some cupcakes for a fast snack on the go.

Provided by gem bee

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 40m

Yield 18

Number Of Ingredients 13

1 ½ cups gluten-free all-purpose flour
1 ½ cups coconut sugar
1 cup dark chocolate chips
1 cup cocoa powder
¼ cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 ¾ cups buttermilk
4 eggs
¾ cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
  • Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
  • Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
  • Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 37 g, Cholesterol 42.3 mg, Fat 13.9 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 244.4 mg, Sugar 19.5 g

GLUTEN FREE CHOCOLATE CUPCAKES



Gluten Free Chocolate Cupcakes image

A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.

Provided by ChristinaBunny

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 35m

Yield 24

Number Of Ingredients 12

1 ½ cups white rice flour
¾ cup millet flour
½ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
1 ¼ cups white sugar
⅔ cup sour cream
1 cup milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
  • In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Nutrition Facts : Calories 129.8 calories, Carbohydrate 23.8 g, Cholesterol 34.6 mg, Fat 2.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 234.8 mg, Sugar 11 g

GLUTEN FREE CHOCOLATE CUPCAKES



Gluten Free Chocolate Cupcakes image

The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously lacking from this site. Well, I am happy to say that is no longer the case. In my quest for the perfect gluten free chocolate cupcake, I made these 5 times. Today. Luckily, my boys and their glutenoid friends happily scarfed the "failures." Here, I share with you my success. http://www.elanaspantry.com/chocolate-cupcakes/

Provided by Elanas Pantry

Categories     Dessert

Time 30m

Yield 10 cupcakes, 8-10 serving(s)

Number Of Ingredients 7

1/4 cup coconut flour
1/4 cup dagoba cocoa powder
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup grapeseed oil
1/2 cup agave nectar

Steps:

  • In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
  • In a large bowl, blend together eggs, oil and agave.
  • Blend dry ingredients into wet thoroughly.
  • Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
  • Bake at 375° for 20-22 minutes.
  • Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
  • Serve.

Nutrition Facts : Calories 93.2, Fat 9, SaturatedFat 1.5, Cholesterol 69.8, Sodium 178.5, Carbohydrate 1.7, Fiber 0.9, Sugar 0.1, Protein 2.9

GLUTEN-FREE CHOCOLATE CUPCAKES



Gluten-Free Chocolate Cupcakes image

In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 22

Number Of Ingredients 5

6 tablespoons (3/4 stick) unsalted butter
8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
6 large eggs, separated, room temperature
1/2 cup sugar
Ice cream, for serving (optional)

Steps:

  • Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
  • With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

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