Gluten-Free Chocolate Cupcakes (Dairy-Free)
These gluten-free chocolate cupcakes are light, fluffy and bursting with dark chocolate flavor. They are dairy-free and so simple to make.
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unsweetened cocoa powder
gluten-free flour blend*
unsweetened dairy-free milk
sunflower, avocado, canola
vanilla extract or powder
Pre-heat the oven to 325°F and line muffin tin(s) with paper liners
If the eggs are cold, place in a bowl of warm water while preparing the other ingredients.
Sift the flour, cocoa powder, baking powder, baking soda, salt and espresso powder (If using) into a mixing bowl. Stir with a whisk to combine well.
If the milk is cold, heat in the microwave for 10 seconds to take the chill off. In a small bowl, very lightly beat the the eggs, milk, oil, vanilla and sugar.
Add the liquid ingredients to the dry and stir until mostly smooth. Over-mixing will create too many air bubbles which will cause uneven rising and dry cake.
Divide the batter evenly among the liners, filling each well just past half way. These cupcakes will rise quite a bit.
Bake 18-20 minutes or until the top is set and bounces back from a gentle tap.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
Top with your favorite frosting. Here is my full list of
cupcake frosting recipes
I tested this recipe with
King Arthur Measure for Measure Flour
. If you use a gluten-free flour blend without binders like xanthan gum, guar gum or inulin, add 1/2 tsp xanthan gum.
If baking at high altitude,
King Arthur Baking
is an excellent resource for baking tips.
Did you make this recipe?
Let me know
how it was! Tag @chefjanetk on Instagram.