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Gluten-Free Chocolate Cupcakes

Rich, moist gluten-free chocolate cupcakes with a deep cocoa flavor, perfect for satisfying your sweet tooth without compromising dietary needs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour Ensure it's a reliable gluten-free blend.
  • 1 cup sugar
  • 1/2 cup cocoa powder Unsweetened.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup vegetable oil Can substitute with canola oil.
  • 1 cup water For a dairy-free option, use coconut or almond milk.
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

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 well combined.
  3. In a separate bowl, mix together the vegetable oil, water, vanilla extract, and apple cider vinegar; whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined; a few lumps are okay.
  5. Fill each cupcake liner about 2/3 full with batter.
Baking
  1. 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 a few minutes before transferring them to a wire rack to cool completely.
Serving
  1. Once cooled, frost with your preferred chocolate buttercream, or enjoy them plain.

Notes

Measure ingredients accurately for best results, and avoid overmixing for a lighter texture. Enhance flavor with a pinch of espresso powder if desired.