The Best Gluten Free Chocolate Cupcakes Recipe - Boiling water is the secret to making soft, moist and fluffy gluten free cupcakes. Super simple and easy to make, these cupcakes use ingredients you already have in your pantry (and no butter or almond flour!) so you can whip them up in minutes. Recipe also includes our favourite Vanilla Buttercream Frosting Recipe which is perfect for birthday parties, wedding cupcakes, anniversary cakes and more. Butter free, gluten free and dairy free.
Valentine's Day is just around the corner, and whilst we may not celebrate Valentine's Day persay, I will use any excuse to make delicious desserts - so cupcakes had to happen.
Luckily for you, my early Valentine's Day gift is our all time FAVOURITE Chocolate Cupcakes Recipe.
This cupcake recipe is super simple - but also quite unique. It involves boiling water and a super thin cake batter, but creates the softest, fluffiest and... dare I say it... moistest gluten free chocolate cupcakes you will ever try.
So let me share the recipe with you! >>
You're probably thinking boiling water?! runny cake mix?! this sounds like a disaster.
But whilst you'll probably be questioning my sanity as your pour boiling water into your cake mix, stick with me because I promise you won't find a better gluten free cupcake recipe than this.
Yes, they're different. Yes, the batter is thinner than you'd expect. Yes, you probably won't believe me that the batter in your pans will turn into cupcakes.
But they will - and you'll soon be sending me a photo of your cupcakes that miraculously worked.
The first friend I shared this recipe with made them the very next day and has made them ever since.
It's now her go-to recipe for birthday parties - and it's our go-to recipe as well because it's stupidly simple and never fails me.
In fact, these cupcakes are so moist and delicious that they don't even need frosting - but I've shared our favourite frosting recipe with you below too!
So here's the recipe!
The Best Gluten Free Chocolate Cupcakes Recipe
Yield: 12 cupcakes
prep time: 10 Mcook time: 25 Mtotal time: 35 M
The Best Gluten Free Chocolate Cupcakes Recipe - Boiling water is the secret to making soft, moist and fluffy gluten free cupcakes. Super simple and easy to make, these cupcakes use ingredients you already have in your pantry (and no butter or almond flour!) so you can whip them up in minutes. Recipe also includes our favourite Vanilla Buttercream Frosting Recipe which is perfect for birthday parties, wedding cupcakes, anniversary cakes and more.
ingredients:
For the Cupcakes
- 1 cup (200g) sugar
- Pinch of salt
- 1/2 cup milk of your choice
- 60ml oil*
- 1 egg
- 1 cup (120g) gluten free plain flour
- 1/3 cup + 1 tbsp (40g) cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup boiling water
For the Frosting
- 125g butter
- 1 1/2 cups (180g) icing sugar/confectioner's sugar
- 1 tbsp milk
- 1 tsp vanilla extract
instructions:
How to cook The Best Gluten Free Chocolate Cupcakes Recipe
For the Cupcakes
- Preheat your oven to 180C/355F.
- Line a 12 cupcake pan with paper liners and set aside. (Note: you can also grease your cupcake pans and bake them without liners, but we find they work best with paper liners).
- In a mixing bowl, add your sugar, egg, milk, oil and a pinch of salt.
- Sift in your flour, cocoa powder, baking powder and baking soda.
- Stir your ingredients until just combined and pour in your boiling water, stirring your mixture for about 2 minutes or until smooth (I use an electric mixer to save my arms!).
- Divide your cupcake batter amongst your pans (it will be runny!) and bake for 20-25 minutes or until cooked through and a skewer inserted into the centre removes clean. See below for baking tips.
- Leave your cupcakes to cool slightly in the pan before removing and cooling on a wire rack.
- Cool completely before frosting.
To Make The Frosting
- Add your softened butter and sifted icing sugar to the bowl of an electric mixer and beat until light and fluffy.
- Add your vanilla and milk and beat until all of your ingredients are incorporated and your frosting is fluffy.
- Spread or pipe your frosting onto your cooled cupcakes and decorate as desired.
NOTES:
*We use liquid coconut oil for this recipe but you could use any neutral tasting oil or melted butter.
TIP! I bake my cupcakes on a non-fan forced setting so they bake evenly. Sometimes the fan will cause your cupcakes to bake uneven, with the cupcakes leaning to one side. Turning the fan setting off stops this!
TIP! I bake my cupcakes on a non-fan forced setting so they bake evenly. Sometimes the fan will cause your cupcakes to bake uneven, with the cupcakes leaning to one side. Turning the fan setting off stops this!
But tell me,
What would your ULTIMATE cupcake look like?
I am a chocolate lover, so I will always choose chocolate... but I think this year for my birthday I'm going to do chocolate peanut butter cupcakes 🥰
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I'm so excited to try these. They look super moist and dark chocolatey, yummm. My fav chocolate cake recipe ever, my mom's Hershey's chocolate cake, uses boiling water. But I've never found a GF one that does until now!
ReplyDeleteI'm usually a chocolate cupcake person, but at our wedding we had GF lemon blueberry cupcakes with cream cheese frosting that were amazing :)
Yes! The Hershey's chocolate cake recipe is where I originally adapted it from years ago! I always found it was too sticky, so this recipe has a few changes!
DeleteLemon blueberry cupcakes sound deeeelish! We had a blueberry cake layer for our wedding too! :P