
Okay, Let's Get Baking!
Today, I'm sharing a recipe that's not just gluten-free, but also a guaranteed crowd-pleaser – my go-to recipe for Celebration Gluten-Free Chocolate Cupcakes. Now, I know what you might be thinking: "Gluten-free baking? Will it even taste good?" And trust me, I've been there. The first few times I tried to bake gluten-free, well, let's just say they were more science experiments than edible treats. But over time, I really figured this one out. These aren't those crumbly, dry cupcakes that make you question your life choices; these are moist, decadent and so chocolatey that even your gluten-loving friends won't know the difference. I have personally even had friends ask me for the recipe and have been shocked when i mentioned that it was gluten free! I actually came up with these beauties because my nephew, who is gluten free, is obsessed with them. Every birthday and celebration requires a batch. It's become a staple in our family, and I'm beyond excited to share it with you. They're perfect for birthdays, holidays, or those "just because" moments when you need a little chocolate. So, grab your aprons, let's bake some magic together!
Ingredients You'll Need
- 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xantham gum or add 1/2 tsp of xanthan gum if not) – for a truly light cake, try to avoid a blend that includes a lot of bean flours
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (good quality makes a big difference!)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 mins)
- 1/2 cup vegetable oil (canola oil also works)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup hot water
- For the Chocolate Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 tsp salt - helps balance the sweetness
- Optional: For an extra kick
- 1/4 cup mini chocolate chips (dairy or dairy free)
Step-by-Step Instructions: Let's Bake!
- Get Started: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Getting this done beforehand can really speed up the process later!
- Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is evenly distributed—you don't want any pockets of baking soda in one cupcake! It's also a good idea to sift the dry ingredients if they are dense or lumpy.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk (or your substitute), oil, eggs, and vanilla extract. Whisk until well combined.
- Combine Wet and Dry: Gently pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand) until just combined. Don't overmix! Overmixing can lead to tough cupcakes.
- Add the Hot Water Slowly pour in the hot water while mixing on low speed or by hand. The batter will become quite thin, which is exactly what you want. Don't be alarmed! Mix for 30-60 seconds until batter is smooth and completely combined.
- Fill the Cupcake Liners: Carefully pour the batter into the prepared cupcake liners, filling each about 2/3 full. This lets them rise properly without overflowing.
- Bake Time! Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Every oven is a little different, so always check a few minutes before the minimum cook time to avoid overbaking.
- Cool Down: Remove the cupcakes from the muffin tin and let them cool on a wire rack completely before frosting. This is a crucial step! Frosting warm cupcakes can melt the frosting and cause them to slide all over!
- Make the Frosting: While the cupcakes are cooling, let's make the frosting! In the bowl of a stand mixer, beat the softened butter until smooth and creamy. I can't recommend using a stand mixer enough. This one Stand Mixer is a pretty good option if you are starting out. Alternatively, a hand mixer works great too!.
- Add the Powdered Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder, mixing on low speed to avoid a sugar cloud. Add the salt.
- Add the Wet Ingredients: Add the heavy cream and vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is smooth and fluffy, about 2-3 minutes.
- Frost & Enjoy: Once the cupcakes are completely cool, frost them generously with the chocolate buttercream frosting. You can use a knife or a piping bag for a prettier finish. Add those optional chocolate chips if you would like as well! Try adding some sprinkles on top for extra festive fun!
Tips & Tricks for Cupcake Perfection
- Buttermilk Substitute: If you don't have buttermilk on hand, you can quickly make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes – it will curdle slightly, which is perfect for the moisture and lift this recipe needs.
- Cocoa Power Matters: Using a good quality cocoa powder really enhances the cupcakes! I have found that dutch processed cocoa will give you the most intense chocolate flavour.
- Hot Water Is Key: The hot water is essential for activating the cocoa and giving the cupcakes that extra moisture and depth. Make sure it's actually hot, not just warm.
- Don't Overbake: Overbaking leads to dry cakes! Use a toothpick to check for doneness, and don't hesitate to take them out even if they are just done. They will continue to cook a bit as they cool.
- Frosting Consistency: If your frosting is too thick, add a tiny bit more heavy cream, and if it's too thin, add a bit more powdered sugar. It's all about finding that perfect balance.
- Add a Surprise: For an extra touch of deliciousness, you can scoop a small hole in the center of the cooled cupcakes with a spoon (or cupcake corer) and add a dollop of chocolate ganache or your favorite jam for a delightful filling.
- Presentation Matters: After frosting, consider drizzling with melted chocolate for extra texture and flair, or adding colorful sprinkles. These rainbow sprinkles make for a nice finish.

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Celebration Gluten-Free Chocolate Cupcakes
- Yields: 12 cupcakes
- Prep time: 20 minutes
- Cook time: 18-20 minutes
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour blend (with xantham gum)
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or substitute)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- For the frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 tsp salt
- optional: 1/4 cup mini chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk dry ingredients together.
- Whisk wet ingredients together separately.
- Pour wet ingredients into dry. Mix until just combined.
- Slowly add hot water, mix until smooth.
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes. Let cool completely on a wire rack.
- Make the frosting: beat softened butter until creamy. Add powdered sugar, salt and cocoa powder and mix until combined. Gradually add cream and vanilla, beating until fluffy
- Frost the cooled cupcakes generously. Enjoy!
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I hope you love these cupcakes as much as my family does! Happy baking, and don't hesitate to reach out if you have any questions! Let me know how these turn out in the comments!
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