Gluten-Free Chocolate Cupcakes
Indulge in the rich, chocolaty goodness of these Gluten-Free Chocolate Cupcakes, a decadent treat that’s irresistibly moist and fluffy. Perfectly tailored for those with gluten sensitivities, this recipe combines gluten-free all-purpose flour with unsweetened cocoa powder to create a dessert that’s deeply satisfying yet accessible to all. The secret to their ultra-tender texture lies in the addition of boiling water, which ensures the batter stays light and airy. Ready in just 35 minutes, these cupcakes are easy to whip up and customizable with your favorite gluten-free icing or a sprinkle of chocolate chips for added sweetness. Whether you're hosting a party or treating yourself, these cupcakes deliver bakery-style results from the comfort of your kitchen.
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Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil
- 0.5 cup Boiling water
- 0.5 cup Gluten-free chocolate chips (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2
In a large mixing bowl, sift together the gluten-free all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Step 3
In another bowl, whisk together the egg, milk, vanilla extract, and vegetable oil until well combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 5
Carefully stir in the boiling water until the batter is smooth. The batter will be thin, but that's normal.
Step 6
If using chocolate chips, gently fold them into the batter.
Step 7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 8
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 9
Remove from the oven and allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Frost the cupcakes with your favorite gluten-free icing once they are completely cool, if desired, and enjoy!
Nutrition Facts
| Serving size | (874.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2482.9 |
| Total Fat 112.8g | 0% |
| Saturated Fat 40.8g | 0% |
| Polyunsaturated Fat 35.6g | |
| Cholesterol 230.5mg | 0% |
| Sodium 1828.0mg | 0% |
| Total Carbohydrate 402.5g | 0% |
| Dietary Fiber 53.7g | 0% |
| Total Sugars 207.3g | |
| Protein 45.4g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 413.7mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 2399.4mg | 0% |
Source of Calories