Saturday, September 10, 2011

Gluten Free Chocolate Cupcakes

These turned out to be the best textured and flavored gluten-free chocolate cupcake that I've made so far.  They are just a bit moister and lighter than those regular cupcakes you can buy in your local grocery stores bakery.    That's right, I said moister and lighter.
Here you can see the inside texture and the outside texture are a moist crumb that isn't very crumbly at all.  The small light brown flecks that you can see in the cupcake is due to the fact that I grind my own oat flour.  Yes, it tends to leave a few "chunks" of oat in the batter, but I kind of like that added texture sometimes.  If you use certified gluten-free oat flour from Bob's Red Mill that is already ground for you, their will be a much more refined texture and appearance.
These were absolutely delicious!  I know you are going to enjoy this simple to prepare recipe.  Try adding things if you desire, like chocolate chips, etc.  I think with or without additions, this simple and delicious chocolate cupcake recipe will find it's way into each and every one of your "go-to" recipe files.


1/2 cup of certified gluten-free oat flour
1/2 cup of brown rice flour
1/3 cup arrowroot flour (or cornstarch)
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup cocoa
1 and 1/2 cups sugar
2 eggs
3 tablespoons unsalted sweet cream butter
1 teaspoon pure vanilla extract
1 cup buttermilk (or 1 cup 2% milk + 1 tablespoon apple cider vinegar)

Step 1:
Begin by creaming together the sugar, butter, vanilla, and the eggs.

Step 2:
Next, whisk together the rest of the dry ingredients until thoroughly combined.

Step 3:
Mix the flour and the milk into the creamed sugar/butter/egg mixture.  Do this in thirds using 1/3 of the flour, then 1/3 of the milk, mixing thoroughly between each addition until all the ingredients are thoroughly mixed together to form a batter.

Step 4:
Preheat oven to 350 degrees Fahrenheit and line your muffin tins with paper cupcake liners.  Fill the cupcake liners about half full with the batter give or take a little.  This will make 24 cupcakes.

Step 5:
Bake for 15 minutes at 350 degrees.  Remove from oven to test with a toothpick in the center of a cupcake to determine if they are done. (the toothpick should come out relatively clean, if batter is stuck to the toothpick, cook them a bit longer) These were perfectly done in 15 minutes.

Step 6:
Remove the cupcakes from the cupcake pan and cool completely on a wire rack before frosting them.  If you choose not to frost them, enjoy one as soon as they are cool enough to handle. =]



  1. I am also cow's milk intolerant ... have you ever substituted rice milk or almond milk?

  2. I haven't made a substitute in this recipe yet, but... I often use unsweetened almond milk in recipes with really good results. I have also used soy milk. I have yet to try rice milk, but plan on it soon.

  3. How about using lactose-free 2% milk? I am lactose intolerant and have had pretty good luck. Good luck!

  4. It's worth mentioning I've made these a few times using sweet white sorghum flour in place of the gluten-free oat flour with excellent results.

  5. I just made these with a coconut flour blend, and coconut milk, and coconut oil. they turned out fantastic! There is a VERY SLIGHT hint of coconut.. nothing off-putting though. Everyone loved them, and no one realised they were gluten-free and casein-free!! :)

  6. I just came across this recipe, and would love to make these for an upcoming child's birthday. Do you have a recipe for the delicious looking frosting you used? Or was that store-bought? Thanks for this recipe!

  7. The frosting in the pic I believe was just butter, cocoa, and powdered sugar with a dash of vanilla. (I don't remember the amounts as I generally mix frosting as an afterthought. My guess is it was 1 stick of butter softened to room temperature, mixed into probably a cup or so of powdered sugar and a cup of cocoa. Shawn usually likes his with a gluten free double chocolate frosting from the store, so I do buy it on occasion.

    Thanks for reading! =]