These gluten free chocolate cupcakes are not only moist and delicious but have double the chocolate with double the flavor!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see full Disclaimer.
Gluten Free Chocolate Cupcakes
Are you ready for one of my absolute favorite cupcake recipes? I’ve baked for many years, long before I was gluten free. And I will proudly say that these gluten free chocolate cupcakes are among my favorites, even from my non gluten free baking days.
They are light, fluffy, moist, and bursting with chocolate flavor. Chocolate cupcakes with chocolate frosting – could there possibly be a better combination? I don’t think so, but the good part is that if you DO think so these chocolate cupcakes go with a variety of frosting flavors.
What is Hazelnut Butter?
These chocolate cupcakes come packed with a yummy hazelnut filling. You might be asking yourself just what is hazelnut butter anyway!
Hazelnut butter is simply made from crushed hazelnuts and is rather tasty. You can certainly use any nut butter you want. You can even splurge and use Nutella. My preference with this recipe with hazelnut butter, but you can totally splurge and go crazy.
How to Make Gluten Free Chocolate Cupcakes
For full ingredients list, scroll down to the recipe card!
For the cupcakes
- Preheat oven to 350º F. Line a 12-serving cupcake pan with paper or foil liners; set aside.
- In a large mixing bowl, cream melted butter and sugar together until well combined, and sand-like.
- Add eggs, one at a time, mixing until well incorporated.
- Add vanilla and milk and beat just until combined.
- Add flour, cocoa, baking powder, baking soda, and salt. Mix on low until well combined.
- Pour in the hot water and mix until combined and batter is smooth.
- Fill cupcake liners about ¾ full (approximately ¼ cup of batter).
- Bake 20 – 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean.
- Allow cupcakes to cool completely before filling and frosting.
For the filling
- Scoop about the center of the cupcake, about 1 tablespoon worth of cupcake. Fill the center with chocolate hazelnut butter, or your favorite filling.
For frosting
- Cream butter and vanilla. Add cocoa and beat until combined. Add in powdered sugar one cup at a time, alternating with milk. Continue to beat with an electric mixer until smooth.
- Frost the tops of the cupcakes.
- Store in an airtight container for up to 4 days
Will Gluten Free Cupcakes Rise?
Contrary to popular belief, yes gluten free cupcakes will rise. Sometimes they need a bit more love and a bit more air in the batter, however. This is easily achieved by using hand beaters and beating them for just a bit longer. This will help get some more air in there and will allow for a higher rise when cooked.
How to Store Gluten Free Chocolate Cupcakes
If you are lucky enough to have one of these cupcake tins that have a snap on top (check it out here) then you are good to go. But if you are not as lucky, which I am not, then you simply can put them in your favorite air-tight container.
They will stay fresh as long as they are kept cold in the refrigerator for at least 3-4 days. Not that they will last that long because they are simply delightful!
Can I Use Vanilla Frosting?
Of course you can! You can use whatever flavor frosting or icing that you desire! I happen to have a delicious low carb vanilla frosting over on my low carb blog. This Keto Vanilla Buttercream Icing is AMAZING!
Other Gluten Free Desserts You Might Like
Gluten Free Peanut Butter Bars
Gluten Free Chocolate Chip Cookies
Gluten Free Chocolate Cupcakes
Ingredients
For the cupcakes
- ½ cup butter, melted and cooled (you can use dairy-free butter)
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon gluten-free vanilla extract
- 1/3 cup milk (or dairy-free milk)
- 1 ½ cups all-purpose gluten free flour blend
- 1/3 cup unsweetened cocoa
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup hot water
For the filling
- 1/2 cup chocolate hazelnut butter (or chocolatey filling of choice)
For the frosting
- ½ cup butter, softened (you can use dairy-free butter)
- 1 teaspoon gluten-free vanilla extract
- 2 tablespoon unsweetened cocoa
- 3 cups powdered sugar
- 2 tablespoons milk (or dairy-free milk)
Instructions
- Preheat oven to 350º F. Line a 12-serving cupcake pan with paper or foil liners; set aside.
- In a large mixing bowl, cream melted butter and sugar together until well combined, and sand-like.
- Add eggs, one at a time, mixing until well incorporated.
- Add vanilla and milk and beat just until combined.
- Add flour, cocoa, baking powder, baking soda, and salt. Mix on low until well combined.
- Pour in the hot water and mix until combined and batter is smooth.
- Fill cupcake liners about ¾ full (approximately ¼ cup of batter).
- Bake 20 – 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean.
- Allow cupcakes to cool completely before filling and frosting.
For the filling
- Scoop about the center of the cupcake, about 1 tablespoon worth of cupcake. Fill the center with chocolate hazelnut butter, or your favorite filling.
For frosting
- Cream butter and vanilla. Add cocoa and beat until combined. Add in powdered sugar one cup at a time, alternating with milk. Continue to beat with an electric mixer until smooth.
- Frost the tops of the cupcakes.
- Store in an airtight container for up to 4 days