Fudgy Gluten-Free Chocolate Cupcakes

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!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 15 cupcakes

Calories: 223 kcal per serving

Ingredients

120 grams - flour
42 grams - Dutch-processed cocoa powder
21 grams - black cocoa powder
¾ tsp - baking powder
1 tsp - salt
198 grams - unsalted butter
250 grams - granulated sugar
2 - eggs
1 tsp - vanilla bean paste
113 grams - sour cream
100 grams - neutral oil

Instructions

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

Nutrition