Best Gluten Free Chocolate Cupcakes Recipes

GLUTEN-FREE CHOCOLATE CUPCAKES

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 CHOCOLATE CUPCAKES

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.

GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
• Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
• Ladle batter into the lined muffin tin, filling cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

GLUTEN-FREE DARK CHOCOLATE CUPCAKES

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.

GLUTEN-FREE PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
• In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
• Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
• To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.

RICE FLOUR MEXICAN CHOCOLATE CUPCAKES (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
• Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

GLUTEN-FREE CHOCOLATE CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

GLUTEN-FREE, LOW-CARB CHOCOLATE AMARETTO CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350° F (320° F when fan assisted).
• Cream cheese filling:.
• chop butterscotch chocolate (if you don't use chips).
• dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
• stir in cream cheese until creamy.
• stir in maple syrup.
• stir in chopped chocolate.
• chocolate batter:.
• combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
• beat egg whites until stiff peaks form, set aside.
• in a double boiler, melt chocolate and butter.
• in a seperate bowl, cream egg yolks and agave nectar.
• stir amaretto into melted butter-chocolate mix.
• cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
• stir dry ingredients into that cream.
• fold in egg whites.
• line six cupcake cups with paper liners.
• divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
• fill one dollop of cream cheese filling on top of each portion.
• cover with the second half of the chocolate batter.
• bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
• Immediately remove the cakes from the cups and let cool on a rack.
• You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.

GLUTEN-FREE CHOCOLATE RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
• Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
• Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
• Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
• Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

GLUTEN-FREE CHOCOLATE CUPCAKES

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.

GLUTEN-FREE, SUGAR-FREE VEGAN VANILLA CUPCAKES WITH CHOCOLATE

Steps:

• Cupcakes.
• Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
• Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
• Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
• Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
• Let cool in pan for 1 hour to allow agave to set.
• Frosting.
• Mix together margarine, agave, and vanilla until smooth.
• Add cocoa powder (sift if necessary).
• Add powdered soy milk.
• If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
• Frost cupcakes and enjoy!

GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES

Steps:

• In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
• Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
• Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
• To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.

GLUTEN FREE CHOCOLATE CUPCAKES

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.

GLUTEN-FREE, LOW-CARB CHOCOLATE AMARETTO CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350° F (320° F when fan assisted).
• Cream cheese filling:.
• chop butterscotch chocolate (if you don't use chips).
• dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
• stir in cream cheese until creamy.
• stir in maple syrup.
• stir in chopped chocolate.
• chocolate batter:.
• combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
• beat egg whites until stiff peaks form, set aside.
• in a double boiler, melt chocolate and butter.
• in a seperate bowl, cream egg yolks and agave nectar.
• stir amaretto into melted butter-chocolate mix.
• cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
• stir dry ingredients into that cream.
• fold in egg whites.
• line six cupcake cups with paper liners.
• divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
• fill one dollop of cream cheese filling on top of each portion.
• cover with the second half of the chocolate batter.
• bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
• Immediately remove the cakes from the cups and let cool on a rack.
• You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.

GLUTEN-FREE CHOCOLATE-WHISKEY-BACON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix flour, white sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt together in a bowl. Beat coffee, buttermilk, eggs, canola oil, and 1 fluid ounce whiskey together in a separate large bowl. Slowly mix dry ingredients into wet until combined into a batter.
• Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat cream cheese, confectioners' sugar, and 1 fluid ounce whiskey together in a small bowl; spread over the top of the cooled cupcakes. Crumble remaining bacon and sprinkle over the frosted cupcakes.

GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES

Steps:

• In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
• Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
• Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
• To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.

GLUTEN-FREE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
• Meanwhile, whisk the sugar, rice flour, amaranth flour, tapioca flour, baking powder, baking soda and salt in a large bowl. Beat the sour cream, vanilla and eggs in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine (don't overmix).
• Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes (18 to 20 minutes for minis).
• Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

GLUTEN-FREE CHOCOLATE CHICKPEA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Melt chocolate chips and coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Blend chickpeas, eggs, sugar, baking powder, and vanilla extract together in a blender or food processor until smooth. Add chocolate mixture and blend until smooth. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• Pre-heat your oven to 200.c and line a muffin tin with 12 paper cases.
• Add the cacao power and water to a large mixing bowl and stir to a thick paste.
• Add the butter, sugar, flour, baking power and eggs to the bowl and whisk together using an electric whisk until light and fluffy.
• Divide the mixture between your 12 paper cases and bake in the oven for 18-20 minutes until well risen and springy to the touch. A skewer inserted into one of the cakes should also come out clean once they are fully cooked.
• Remove from the tins, and cool in their cases on a wire rack.
• Meanwhile, make your chocolate icing by mixing together the melted chocolate, butter, icing sugar and mascarpone in a food processor (this stops the icing sugar covering you and your kitchen but you could also whisk or beat with a wooden spoon) until well combined.
• Once the cakes are cool, spread the chocolate butter icing mixture over the 12 cupcakes and top with your chosen sprinkles. Enjoy!