Gluten-Free Chocolate Cupcakes
Delightful gluten-free chocolate cupcakes that are rich in flavor, moist, and incredibly easy to make, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup gluten-free flour Use a gluten-free all-purpose flour blend.
- 1 cup sugar Granulated sugar works best.
- 1/2 cup cocoa powder Unsweetened cocoa powder for rich flavor.
- 1 tsp baking powder Ensure it's gluten-free.
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup water Room temperature.
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar Helps with rising.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
Mixing
- In a separate bowl, mix together the vegetable oil, water, vanilla extract, and apple cider vinegar. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing.
Baking
- Using a scoop or measuring cup, fill each cupcake liner about 2/3 full with batter.
- Bake in the preheated oven for 18-20 minutes. They are done when a toothpick inserted in the center comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, frost with your preferred chocolate buttercream or serve plain.
Notes
Store in an airtight container at room temperature for up to 3 days. Cupcakes freeze well without frosting for up to 2 months.