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Gluten-Free Chocolate Cupcakes

Deliciously moist and rich chocolate cupcakes that are gluten-free, incredibly satisfying, and easy to prepare.
Print Recipe
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 Essential for holding structure
  • 1 cup sugar Adds sweetness
  • 1/2 cup cocoa powder For the chocolate flavor
  • 1 tsp baking powder Leavening agent
  • 1/2 tsp baking soda Helps cupcakes rise
  • 1/4 tsp salt Enhances flavor
Wet Ingredients
  • 1/2 cup vegetable oil Keeps cupcakes moist
  • 1 cup water Adds moisture
  • 1 tsp vanilla extract For flavor
  • 1 tbsp apple cider vinegar Enhances moisture

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 gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  3. In a separate bowl, mix the vegetable oil, water, vanilla extract, and apple cider vinegar until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
  5. Fill each cupcake liner about two-thirds full with batter.
Baking
  1. Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. Once cooled, you can frost them with chocolate buttercream or serve plain.

Notes

Use room temperature ingredients for a smoother batter. Test for doneness with a toothpick. Customize frostings as desired.