• VE

These are the best gluten free chocolate cupcakes! They're soft, fudgy, and moist - definitely everything you hope and dream a homemade cupcake tastes like. Don't let the lack of gluten fool you! These cupcakes are so decadent, you won't even miss the gluten. Trust me, this will be your new go-to cake recipe for birthday parties and every other special occasion!

Fudgy Gluten-Free Chocolate Cupcakes
Fudgy Gluten-Free Chocolate Cupcakes
Fudgy Gluten-Free Chocolate Cupcakes
Fudgy Gluten-Free Chocolate Cupcakes cover
From the Cook
From the Cook
From the Cook
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Fudgy Gluten-Free Chocolate Cupcakes

Ingredients

0 allergens identified

Fudgy Gluten-Free Chocolate Cupcakes

Instructions

1
Preheat the oven to 325 degrees F and line a cupcake pan with liners.
2
In a medium bowl, whisk together the GF 1:1 flour, cocoa powders, baking powder, and salt. Set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
4
Mixing on low speed, add the eggs one a time.
5
Scrape down the bowl and mix in the vanilla.
6
Add half of the dry ingredients and mix until just combined.
7
Mix in the sour cream and oil.
8
Add the rest of the dry ingredients and mix until just combined.
9
Scrape down the bowl to ensure everything is evenly incorporated.
10
Fill the cupcake pan by adding 5 tablespoons of batter to each cup.
11
Smooth out the batter with a spoon and tap the pan on the counter a few times to release any air bubbles.
12
Bake the cupcakes for about 22-25 minutes or until a toothpick inserted comes out clean.
13
Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
14
Decorate and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Room Temperature Ingredients 🌡️
    Bring eggs, sour cream, and butter to room temperature before mixing to ensure proper emulsification and a tender, moist crumb in your gluten-free cupcakes.
  • Double Cocoa Power Blend 🍫
    Combine both black cocoa and Dutch-processed cocoa powders for maximum depth and richness—black cocoa adds intensity while Dutch-processed provides smoothness that masks any gluten-free grittiness.
  • Don't Overmix the Batter 🥄
    Fold ingredients gently and stop mixing as soon as streaks of flour disappear; overmixing gluten-free batter activates starches and creates a dense, tough texture instead of the fudgy crumb you want.
  • Sour Cream Acid Balance ✨
    The sour cream reacts with baking powder to create lift and tenderness, so ensure your baking powder is fresh and don't substitute the sour cream with yogurt, as the acidity level differs significantly.
  • Test for Fudgy Doneness 🔍
    Insert a toothpick into the center—it should come out with a few moist crumbs, not clean; gluten-free cupcakes continue cooking slightly as they cool, so slightly underbaking prevents dryness.

About the Cook

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Sloane’s Table

@sloanes-table

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