Gluten Free Chocolate Cupcakes

The BEST easy recipe for Gluten Free Chocolate Cupcakes! So moist, fluffy and oh so chocolatey! These are incredibly decadent while also being healthy and the perfect dessert for any occasion.

Originally published on February 11, 2020. Last updated on January 5, 2026.

Gluten Free Chocolate Cupcakes

Who doesn’t love a good gluten free chocolate recipe?! This light and decadent gluten free chocolate cupcake recipe makes a small batch of 12 cupcakes or 8 larger sized cupcakes. They are fluffy, moist, cakey, super chocolaty, perfectly sweet and no one will guess they are gluten free, dairy free and paleo! This little gluten free cake recipe is perfect topped with my Homemade Chocolate Frosting (pictured on the cupcakes below). The frosting is rich like ganache and completes the cupcakes for any festivity!

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How To Make Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes are simple to make with only a few steps.

First preheat the oven, then line a standard sized 12 cup muffin pan with paper cupcake liners. Mix together all of the ingredients and divide the batter evenly among the muffin liners. Bake, cool and then frost! So easy. My Chocolate Frosting makes a lovely frosting for these cupcakes. Serve and enjoy!

*You’ll find the full recipe and ingredient list below in the recipe card.

Helpful Tools for making Gluten Free Chocolate Cupcakes:

• muffin pan
• parchment paper muffin liners
• cookie scoop for the batter
• metal cooling rack
• frosting spatula
• cupcake storage carrier

Tips For The Best Gluten Free Chocolate Cupcakes

These easy gluten free chocolate cupcakes are quick and decedent, here are a few tips that help make them truly the BEST recipe!

• Choosing the right almond flour – This recipe requires a blanched super fine almond flour which is not the same as almond meal.
• Flat Cupcake Tops – Flatten the cupcake batter using the back of a spoon before baking for cupcakes with perfectly flat tops. Some cupcakes dome while cooking but these do not, however the batter lays when they go into the oven is how they will come out of the oven.
• Storing Gluten Free Chocolate Cupcakes – After the cupcakes have completely cooled, store them in an airtight container on a counter for up to a week.
• Frosting Options – You can choose to use any frosting you like! My favorite store bought frosting is this Organic Chocolate Frosting and this my favorite Homemade Chocolate Frosting (as pictured on the cupcakes).
• Frosting Spatula – You may use a piping bag if you wish but I found it easiest to frost these cupcakes using a frosting spatula and personally like the look of it.

Gluten and Dairy Free Chocolate Cupcakes Recipe Questions

What kind of non-dairy milk can I use in this recipe? – You can use anything you’d like, unsweetened almond milk or unsweetened coconut milk work nicely.

Why is there vinegar in this dessert recipe? – The vinegar is an essential part of this recipe. It reacts with the baking soda to give rise to the cupcakes similar to what an egg would provide. I promise you can’t taste the vinegar!

Is there an egg replacer in this recipe? – Nope, because this recipe was created without an egg there is no egg replacement needed.

More Gluten Free Dessert Recipes:

• Double Chocolate Peppermint Cookies
• Chocolate Peppermint Cups
• Cassava Flour Sugar Cookies
• Banana Chocolate Chip Muffins
• Gluten Free Molasses Cookies

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Gluten Free Chocolate Cupcakes

★★★★★ 5 from 6 reviews

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 23 minutes
• Total Time: 28 minutes
• Yield: 12 cupcakes 1x
• Category: Sweet Treats
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

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Description

The BEST easy recipe for Gluten Free Chocolate Cupcakes! So moist, fluffy and oh so chocolatey! These are incredibly decadent while also being healthy and the perfect dessert for any occasion.

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Ingredients

Scale 1x2x3x

• 1/2 cup pure maple syrup
• 1/4 cup + 1 Tablespoon coconut oil or melted butter if not dairy free
• 1/2 cup unsweetened plain non-dairy milk or whole dairy milk if not dairy free
• 1 Tablespoon apple cider vinegar
• 2 teaspoons pure vanilla extract
• 2 cups blanched super fine almond flour
• 3/4 cup unsweetened cocoa powder
• 1/2 cup arrowroot flour
• 1 teaspoon baking soda
• 1/4 teaspoon unrefined sea salt

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Instructions

1. Preheat the oven to 350 degrees F. Line a standard sized 12 cup muffin pan with paper cupcake liners.
2. In a small saucepan warm the maple syrup and coconut oil until the oil has melted then pour into your mixing bowl. (You can use a mixing bowl and whisk or stand mixer.)
3. To the mixing bowl add the non-dairy milk, apple cider vinegar and vanilla extract. Stir until evenly mixed.
4. To the wet ingredients in the mixing bowl add the remaining dry ingredients and mix until just combined.
5. Evenly divide the batter into the 12 cupcake liners, if using a cookie scoop then it’s about one heaping scoop full into each liner. Flatten the cupcake batter using the back of a spoon before baking for cupcakes with perfectly flat tops.
6. Bake for 21-23 minutes until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the baking pan from the oven and allow the cupcakes to cool in the pan for 3-5 minutes before transferring them to a cooling rack to finish cooling.
8. Once completely cool you may frost the cupcakes if desired. My Chocolate Frosting makes a lovely topping for these.
9. Eat and enjoy!

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Notes

* These cupcakes store well in an air-tight container for up to a week. I think they are even better on the second day so they are perfect for making ahead.

Keywords: gluten free, chocolate, cupcakes, dairy free, moist, best, easy, vegan,

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