Gluten-Free Chocolate Cupcakes

These gluten-free cupcakes get even more rich from a homemade chocolate ganache. Not feeling chocolate? See our variation for gluten-free vanilla cupcakes.

Gluten-Free Chocolate Cupcakes with spoon
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
15 mins
Cool Time:
5 mins
Total Time:
20 mins


  • 1 ½ cup Gluten-Free Flour Mix (see recipe below)

  • 1 cup sugar

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup water

  • cup coconut oil or canola oil

  • 1 tablespoon white vinegar

  • 1 ½ teaspoon gluten-free vanilla

  • 1 recipe Ganache (optional)


  • ½ cup heavy cream

  • 6 ounce gluten-free chocolate, chopped, or chocolate pieces

Gluten Free Flour Mix

  • 3 cup white rice flour

  • 3 cup potato starch

  • 2 cup sorghum flour

  • 4 teaspoon xanthan gum


  1. Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a large bowl stir together first five ingredients (through salt). Add remaining ingredients and whisk until combined.

  2. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake 15 to 18 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups; cool on wire rack. If desired, spoon Ganache over top.


  1. In a small saucepan heat 1/2 cup heavy cream just to boiling over medium-high heat. Remove from heat. Add 6 oz. gluten-free semisweet chocolate, chopped, or semisweet chocolate pieces (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

Gluten Free Flour Mix

  1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Vanilla Cupcakes

Prepare as directed, except use 2 cups Gluten-Free Flour Mix and omit cocoa powder. Stir 1 Tbsp. flaxseed meal into flour mixture. Omit water and measure 1 cup unsweetened almond milk. Add vinegar to the almond milk and let stand 5 minutes. Increase vanilla to 2 tsp. and add 1/4 tsp. almond extract with the vanilla. Nutrition analysis per serving: same as above except 221 calories, 39 g carbohydrate, 5 g sat., 1 g fiber, 1% Vitamin A, 224 mg sodium, 3% calcium, 2% iron


Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

Nutrition Facts (per serving)

199 Calories
7g Fat
35g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 199
% Daily Value *
Total Fat 7g 9%
Saturated Fat 6g 30%
Sodium 209mg 9%
Total Carbohydrate 35g 13%
Total Sugars 17g
Protein 1g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 0.7mg 4%
Potassium 74mg 2%
Folate, total 2.4mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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