Dark and Rich Gluten-Free Chocolate Cupcakes

Among the things that one must absolutely have in life: a go-to chocolate cake/cupcake recipe.  And not just any chocolate cake, but a rich, moist chocolate cake that can work for children’s cupcakes as easily as the base for a death-by-chocolate cake.

I’d heard great things about Elizabeth Barbone’s gluten-free recipes over at Serious Eats (she posts on Tuesday, so go check her column today!), and decided to give one of her chocolate cakes a whirl.  Never one to leave well enough alone, or actually try a recipe as stated without making adaptions, I changed things up to use one of my preferred gluten-free flour and starch combinations.

Wow.  It’s rich, moist and virtually indistinguishable from the Hershey “Perfectly Chocolate” cake that served as the inspiration.  And she gets major bonus points for making this a one-bowl affair.  I’m looking forward to reading through her Gluten-Free Tuesday archives to see what other goodies she has posted.  I’ll be sure to report back with any special finds.

Print

Dark and Rich Gluten-Free Chocolate Cupcakes

Yield: 12-14 cupcakes

Ingredients:

* 1 cup sugar
* 1/2 cup rice flour
* 1/4 cup potato starch
* 2 Tablespoons tapioca flour
* 1/2 cup cocoa
* 3/4 teaspoon baking powder
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon xanthan gum
* 1 egg
* 1/2 cup milk
* 1/2 cup vegetable or canola oil
* 1 teaspoon vanilla extract
* 1/2 cup warm water or coffee

Directions:

Preheat oven to 350 degrees and line a 12-well muffin tin with paper liners.

In a large bowl combine the sugar, rice flour, potato starch, tapioca starch, cocoa, baking powder, baking soda, salt and xanthan gum. Mix well.

Add the egg, milk, oil, vanilla extract and water (or coffee). Mix until smooth. Divide evenly among the prepared muffin wells.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and top with your favorite frosting.

Note: recipe can be doubled. Click to see the original recipe (which uses rice flour, cornstarch and sweet rice flour) and baking times for two 8-inch round cakes or one large 9x13 pan.

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76 Responses to “Dark and Rich Gluten-Free Chocolate Cupcakes”

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    sweet road — March 6, 2012 at 12:13 pm

    I have always wanted to experiment with new types of flours but I haven't gotten around to it yet. This recipe is very enticing, I'll set it aside for when I make my first flour explorations!

    Reply

    • CATE — March 8th, 2012 @ 6:44 am

      That's the bittersweet part of having celiac… it forced me to experiment with different types of grains and flours, which is actually kind of fun!

      Reply

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    Emilia — March 7, 2012 at 9:08 am

    These are gorgeous cupcakes! I always have iffy feelings about chocolate cupcakes. They're either too dry and with no distinguishable chocolate flavor or too dense and almost brownie like. Guess I'll have to give this recipe a go after your glowing recommendation! :)

    Reply

    • CATE — March 8th, 2012 @ 6:47 am

      Thanks Emilia! These are definitely NOT dry or dense. They're nice and moist with plenty of chocolate flavor. And the texture is actually pretty similar to the boxed mixes I used to use prior to going gluten-free :)

      Reply

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    Barbara — March 8, 2012 at 12:08 am

    Your deserts always look Scrumptious!

    Reply

    • CATE — March 8th, 2012 @ 6:44 am

      Thanks Barbara :)

      Reply

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    NishaA — March 16, 2012 at 2:13 am

    These turned out delicious and moist, cakey like a regular cupcake! I doubled the batch & they vanished in a flash at a school event and i'll be making them again for a birthday party. Its my new go-to choc cupcake recipe :-)

    Reply

    • CATE — March 16th, 2012 @ 3:17 am

      I'm so glad you liked them! And they're definitely my new go-to as well :)

      Reply

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    Anonymous — March 23, 2012 at 8:10 pm

    Is this brown or white rice flour?

    Reply

    • CATE — March 24th, 2012 @ 3:26 am

      You can use either… just make sure it's superfine! There's nothing worse than gritty gluten-free baked goods. I find my superfine flour either at Asian markets (white) or health food stores (brown). The bulk bins at my local health food stores have great, superfine brown rice flour, although I guess there's always the risk of contamination. I also hear that Authentic Foods makes good rice flours.

      Reply

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    Sharlene — March 24, 2012 at 3:01 pm

    Awesome – passed the 2 year old test – using them for his baptism tomorrow with a great buttercream icing – yum!

    Reply

    • CATE — March 24th, 2012 @ 6:54 pm

      Hooray! So glad you guys liked them. Hope the baptism goes well :)

      Reply

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    Anonymous — May 16, 2012 at 6:42 pm

    These are amazing!! They are my go-to gluten free cupcake now. I have taken them to events where non GF people can't stop eating them. I do sub half the oil with applesauce and it still works great. If I have it, I also use half dark cocoa for a little richer cupcake. I have also subed almond milk for a non dairy friend and worked great! LOVE LOVE LOVE these! Lasaundra

    Reply

    • CATE — May 17th, 2012 @ 4:44 am

      Lasaundra- yay! SO glad you liked them. And thanks for writing in to let people know that those substitutions worked… I'm sure lots of non-dairy folks appreciate it :)

      Reply

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    Anonymous — June 1, 2012 at 8:31 pm

    Hello, I am 13 and was diagnosed with Celliac a few months ago. For the Queens Diamond Jubilee party I wanted to make Chocolate cupcakes, that won't make me sickly. Will this recipe work as cupcakes,too? Or is it strictly only a cake batter? As I am in England visting my father for 3 weeks, We just brought 'Free From [gluten free] Plain Flour' will that work as regular flour with this recipe?

    Thank you,
    Julia-Gwineth.

    Reply

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    CATE — June 2, 2012 at 3:24 am

    Hi.. These should definitely work as cupcakes. I'm actually not familiar with that gluten-free flour mix, but it's worth a shot! I'd suggest replacing the rice flour, potato starch and tapioca flour/starch with your mix and leaving the rest of the ingredients the same. And of course you'll probably want to do a test run before the big event, just to make sure they work. Good luck and have fun… And don't worry- eating and baking gluten free gets much easier with time :)

    Reply

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    Lex — August 1, 2012 at 2:41 pm

    My cupcakes caved in in the middle. Any suggestions?

    ~Lex

    Reply

    • CATE — August 1st, 2012 @ 5:36 pm

      Hi Lex. Fallen cupcakes can be caused by a number of factors, including: under-baking, peeking/opening the oven door during baking and both under and over beating the batter. It's worth Googling if you don't think it's one of the reasons above. Anyways, hope they finally work out for you :)

      Reply

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    Anonymous — August 10, 2012 at 6:40 pm

    The same thing happened to me. I think I may have overbeaten my batter to get it smooth. Should I have used an electric mixer instead? When you say smooth–how smooth do you mean? I know sometimes recipes say to leave it lumpy. They were so yummy, I will definitely try them again. I just wanted your suggestion as to the beating, because I never know how much is too much.

    Reply

    • CATE — August 11th, 2012 @ 3:33 am

      I didn't use an electric mixer, I just mixed until there were no more pockets of dry ingredients. If you'd like a visual, the recipe I adapted these from includes process shots. Just click on “Elizabeth Barbone” on the top of the recipe section of this post and it should bring you to her recipe and instructions.

      Anyways, hope you finally find the sweet spot for mixing these :)

      Reply

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    Lindsay — August 18, 2012 at 7:08 pm

    Hi, I was looking at the link for the original recipe… from what I can see, it looks like your recipe is half the original, but I noticed you still used a 1/2 c. oil – should it be a 1/4 c.? Thanks for your help. :)

    Reply

    • CATE — August 18th, 2012 @ 11:11 pm

      Eek! I can't find this one in my recipe journal so I can't double check! I usually use 1/2 cup of oil for a dozen cupcakes so it might have been intentional to leave it at 1/2 cup, but I'll try my best to make batches both ways in the next couple of days and make any corrections to the recipe, if necessary.

      Thanks Lindsay :)

      Reply

    • CATE — August 19th, 2012 @ 7:49 am

      Just did a round of recipe testing with three batches:

      1. The recipe as written above.
      2. The recipe with the oil cut in half.
      3. the recipe with the milk and water/coffee cut in half.

      The recipe as written won the taste test. Phew! Of course I should mention that surprisingly they all came out just fine… it's just the recipe as written above was the most moist, just like glutinous cake from a box. The batter will probably be a little thinner than you're used to.

      I should note that these aren't really big risers. If you're looking for a cupcake with a lot of lift, you'll probably want to experiment with increasing the baking powder.

      And for those having problems with fallen centers, on one of my batches of variations I forgot when I'd put them in the oven and opened the oven door to test them before they were done… they definitely drooped a tiny bit in the centers. So I'd err on the side of overbaking these… they're so moist that I can't imagine a couple extra minutes would dry them out one bit.

      Thanks again Lindsay for asking…. I'll have to be better about not throwing away my cooking/baking notes. Happy baking everybody!

      Reply

    • Lindsay — August 22nd, 2012 @ 5:11 pm

      Wow, thanks for going to all that effort!! :) I decided to try 'your' version, as written, and make two 8-inch round cakes for my birthday today. :) Thanks again!!

      Reply

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    Anonymous — August 20, 2012 at 4:00 pm

    Can I substitute unsweetened applesauce for the oil and it still be gluten free and turn out well?
    -Jess

    jhoprock@Live.com

    Reply

    • CATE — August 21st, 2012 @ 3:51 am

      I'm actually not sure… I rarely, if ever, substitute applesauce for oil. Not sure whether it would be possible to do a full substitution but another commenter mentioned that she subbed applesauce for half of the oil and they turned out well so you might want to try that. Good luck!

      Reply

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    mn — September 8, 2012 at 9:30 pm

    Hi, I just found your blog when searching for gluten-free cupcakes and made these. They were delicious! I had to substitute corn starch for potato starch, and they were still great. I will be making them again and again, as the texture was the best I've tried in g/f cake type desserts. Thanks so much for the recipe!

    Reply

    • CATE — September 9th, 2012 @ 6:46 am

      So glad you liked them! Thanks for taking the time to comment and for letting me/everybody else know that corn starch works well as a substitute for the potato starch :)

      Reply

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    Anonymous — September 24, 2012 at 3:05 am

    Wow, made these today. Followed recipe to the letter and it turned out amazing! Cant tell it's gluten free! They were moist and spongy and turned out like the pictures. The batter will be thin so don't worry, it'll turn out perfect. I made a second time and doubled the recipe. I fill my paper cups all the way to the top to get a nice dome on my cupcakes.

    Reply

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    Katy` — October 26, 2012 at 8:40 am

    Made these last night as written and turned out just great! Texture was awesome Big hit with my gf daughter

    Reply

    • Cate — October 26th, 2012 @ 5:51 pm

      Awesome! So glad that you and your daughter liked them! I actually just made another batch of these last weekend as well :)

      Reply

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    Stacey — November 14, 2012 at 5:02 pm

    I was watching Dr. Oz today, and it was suggested to replace the egg, oil & milk in a boxed cake recipe (regular box mix, not gluten-free) with 1 and a half cups of flavored seltzer water. Do you think doing something similar might work with this recipe? I was hoping I might be able to at least replace the milk as I have dairy sensitivity as well as gluten intolerance. I also wondered if this substitution would give the cupcakes more loft. Thanks.

    Reply

    • Cate — November 14th, 2012 @ 5:47 pm

      Interesting… I’ve never heard that tip before. In all honestly I have no idea whether it would work in a gluten-free cupcakes as well, but I’d love to hear your results if you decide to try it!

      Another option would be to just replace the milk with a non-dairy milk like almond milk or soy milk. One person who wrote in (see above) said that she subbed almond milk in for a non-dairy friend and they worked out well.

      Anyways, good luck Stacey! And thanks for taking the time to comment :)

      Reply

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    Carleen — January 26, 2013 at 6:53 am

    These cupcakes are sooooo good! I added 1/2 t of cinnamon just for kicks. And no frosting and they are delish!

    Reply

    • Cate — January 26th, 2013 @ 2:34 pm

      So glad you liked them Carleen! The addition of cinnamon sounds great too :)

      Reply

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    Angel — January 30, 2013 at 5:50 pm

    Thank you for this recipe! I made cupcakes for my daughter’s 10th birthday sleepover, and they were divine. The texture was great, they were satisfyingly chocolatey, and you *truly* can not tell that they are gluten free! I doubled the recipe so that I would have some for the freezer too (but I haven’t tried one yet).

    Normally, gluten-free baked goods have a very short shelf life, but the cupcakes that were stored on my covered, glass, cake plate were still fresh and delicious on the 3rd day (no powdery aftertaste, and not crumbly!)! I frosted them with a basic buttercream, and my husband said they were, “bakery quality.” My eldest daughter keeps commenting on how delicious they are, comparing them to our favorite non-gluten free recipe “Hershey’s Disappearing Cake.” We’ve been gluten-free for about six months and have been disappointed by quite a few recipes. We’re just all so surprised by how delicious these cupcakes are!

    A couple of recipe notes, I used Grapeseed Oil. I also used coffee rather than water, but when I was doubling, I didn’t double the coffee, rather I added half-coffee and half-milk making the water part about 3 parts coffee & 1 part milk, in the end. (I’ve actually made the original Hershey’s “Perfectly Chocolate” recipe and didn’t like the texture from the water). My only mishap was filling some of the cups too high (a little more than 3/4 full). They rose higher than I expected. I think this recipe would be wonderful with Seven Minute Frosting.

    Reply

    • Cate — January 30th, 2013 @ 6:52 pm

      Angel- I’m so so glad you and your daughter liked these! Comments like these always make my day :)

      And thanks for the tip on adding some milk in lieu of some of the coffee- that sounds great!

      Reply

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    Amber — February 9, 2013 at 10:53 am

    Fantastic recipe Cate! I’ve made the recipe twice now, once with sweet sogoruhm flour a sub for the tapioca flour (because I couldn’t find it in the pantry). They were so good I got up early the next day to a double batch exactly as written. Both were amazing, but one of my taste testers called after the second batch to say they were the winner! Four days old they still got rave reviews. Thanks for the new go to recipe…love it!

    Reply

    • Cate — February 9th, 2013 @ 12:24 pm

      So glad you liked them Amber! As always, it totally makes my day when people write in with comments like these :)

      Reply

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    Andrea — February 13, 2013 at 11:22 am

    Just curious if I could replace the flours listed with all purpose gluten free flour in the same amount? That’s all I have and would love to try these!

    Reply

    • Cate — February 13th, 2013 @ 5:46 pm

      Hi Andrea, I’m guessing that it would still work. Quite a few folks commented that the made some,substitutions and they still turned out well. Good luck!

      Reply

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    Brie — February 15, 2013 at 1:12 pm

    Holy Cow! My new go to cupcake recipe. Seriously the best gluten free cupcake I have ever eaten. Did not try the frosting (made a salted caramel butter cream) but the cake was out of this world ;)

    Reply

    • Cate — February 15th, 2013 @ 5:14 pm

      Awesome! So glad they worked so well for you. And salted caramel butter cream sounds divine :)

      Reply

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    Rachel — February 23, 2013 at 12:17 pm

    These are the best chocolate cupcakes I’ve made!! SO MOIST & Perfect every time!! Do you have a vanilla recipe that is equally as good??? THANKS! ;)

    Reply

    • Cate — February 23rd, 2013 @ 3:01 pm

      So glad you liked them Rachel! I do have a vanilla cupcake recipe posted, which I like very much, but they’re a little bit denser… they’re no quite as light and fluffy as these. But I’ll keep working at it :)

      Reply

      • Rachel — August 11th, 2013 @ 2:22 pm

        Thanks again!! I’ve made these cupcakes more times than I can count and everyone loves them every time! Can’t even tell they are gluten free :D My son and family THANKS you again and again for sharing this recipe. I tried the vanilla one as well, and you were right. Delicious but different consistency.

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    Jose — March 5, 2013 at 10:33 am

    This is a wonderful recipe! Thanks so much. Made no changes at all, they are awesome. They were great without frosting, but I’m wondering what kind of frosting you use.

    Reply

    • Cate — March 5th, 2013 @ 12:40 pm

      I’m somewhat embarrassed to admit that I like the frosting from the supermarket (Betty Crocker, Pillsbury, etc.)! Plain white frosting is what I almost always pair with chocolate cupcakes. On rare occasions I’ll make a peanut butter frosting if I’m in the mood for the pb and chcolate combo :)

      But so glad you liked the recipe!

      Reply

      • Jose — March 5th, 2013 @ 2:49 pm

        :-). My wife and I had three a piece in one sitting. Yeah, we loved them.

        I think we’ll go with a cinnamon cream cheese frosting. It’ll be our son’s first year birthday and this will be his first cake! Thanks again.

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    Lisa — March 23, 2013 at 5:07 am

    Cate – I found your blog searching for GF chocolate cake – so glad I found you! Your blog is gorgeous and I can’t wait to try these cupcakes. I’m the only GF member of my family, but my 6-year-old’s birthday is coming up and she wants a cake that everyone can eat. I’m going to give yours a try, we’re all chocolate fiends over here.

    Reply

    • Cate — March 23rd, 2013 @ 7:30 am

      Thanks Lisa- so glad you found your way here! Hope you like he cupcakes… And that’s so sweet of your daughter to want you to be able to have the cake as well :)

      Reply

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    Megan — April 5, 2013 at 8:40 am

    The man that I recently started dating had a birthday last week, and he is GF. I baked these cupcakes for him and they were stellar; easy to make and absolutely delicious. It looks like we have another date planned, so thank you! Keep cooking, your blog is wonderful.

    Reply

    • Cate — April 5th, 2013 @ 7:11 pm

      That story totally makes my day Megan! So glad you guys liked them and I hope your next date goes well :)

      Reply

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    Kelly — April 8, 2013 at 9:20 am

    Wow, these taste better than gluten cupcakes. I’m new to this game and sent a batch to friends who all want your recipe! So happy that my girl can eat them too! A great birthday cupcake awaits my 11 month old! Thanks :)

    Reply

    • Cate — April 8th, 2013 @ 9:41 pm

      Pysched that you guys liked it! And I hope your soon-to-be birthday girl likes it too :)

      Reply

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    Gem — April 28, 2013 at 2:41 am

    Hello there. I feel awkward writing a comment here about this recipe because I changed it a little bit. I almost always do because it’s not always i have the right ingredients and improvisation is usually inevitable). Without a good base such as this it wasn’t possible to accomplish what I did with my cupcakes. I am a trained chef and I must say I am thoroughly impressed. Here is what I did: I used 3/4 cups + 2 Tbsp rice/starch flour base mixture that I made myself using Carol Kicinski’s recipe, Penzey’s natural high-fat cocoa, unsweetened vanilla almond milk + 2Tbsp apple cider vinegar (total 1 cup liquid), 1/2 cup organic cultured butter plus 1.5 Tbsp oil (not sure why I did the oil but I think I did that because 1/2 cup butter has less fat and more moisture than 1/2 cup oil), 1 Tbsp Mexican vanllla, and 1 tsp cinnamon.

    Anyway, I hope you don’t mind me changing the recipe and commenting on your recipe. It’s too fantastic that I had to do it. Thank you very much. Keep up the good work.

    Reply

    • Cate — April 28th, 2013 @ 7:32 am

      No worries Gem- I’m a notorious recipe tweaked as well! I’m so glad you liked them and were able to make them your own/put your own twist on the recipe :)

      Reply

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    Courteney — May 6, 2013 at 7:07 am

    Hi! I’ve been on a gluten- and corn-free diet for going on 3 years now. I love to bake, and find that it’s not always easy to find good gluten-free recipes. I must say that these cupcakes are delicious! I found this recipe last Fall, and it has turned into my go to chocolate cupcake recipe. They’re easy to make, and are always moist. Everyone who tastes them asks me where I found the recipe, and I direct them to your blog. The only thing I’ve changed is the tapioca flour. I’m not really a big fan of tapioca flour, so I use arrowroot flour. The arrowroot flour has a wonderful taste, and works well, in this recipe, as a replacement for the tapioca flour.

    Reply

    • Cate — May 6th, 2013 @ 7:27 am

      So glad you like them Courteney! And thanks for the tip abut arrowroot starch. It’s always nice to have other options, especially when I’m always running out of various flours :)

      Reply

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    Michelle — May 18, 2013 at 12:27 pm

    Thank you so much for this recipe!! I made it a few months ago and just looked in my history to find it again (thank goodness I did!). It is so delicious and NO ONE can tell its gluten free. I am making it again for my roommates birthday this weekend and she is gluten- free and LOVED it. Thanks soo much! :) It’s awesome with peanut butter frosting- which is what we are doing for her party!

    Reply

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    Ashley — May 25, 2013 at 10:03 am

    Hey, I can’t find tapioca flour at any stores near me is there anyway I can leave it out or something I can substitute it for. I saw someone said arrowroot flour but I can’t find that either! :(

    Reply

    • Cate — May 26th, 2013 @ 4:21 pm

      Hi Ashley. You could always try another one of my favorite flours- sorghum. Also I think Elizabeth Barbone (the gf baker I adapted this from) uses cornstarch in her mixture.

      Good luck!

      Reply

      • Ashley — May 26th, 2013 @ 4:36 pm

        I made them yesterday altering the recipe so instead of the 2 Tbs of Tapioca flour I added an extra Tbs of potato starch and 1 Tbs of corn starch and they came out perfectly!!!! My family of 4 has already eaten them all! My dad is gf and he’s been asking me to make him a chcocoate cupcake (his favorite) and he said its the best cupcake he’s EVER had. I topped it with a chocolate cream cheese frosting which went perfectly. Thanks so much for this recipe I can’t wait to try your other recipes :)

        • Cate — May 27th, 2013 @ 11:55 pm

          So glad you guys liked them Ashley! Thanks for letting everybody know what substitutions worked for you as well :)

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    Kara — May 26, 2013 at 9:56 am

    Thank you so much for creating this recipe. I made them exactly as you state in the recipe. I made a double recipe for my annual Halloween party last year because I had a few guests who were gluten intolerant. Everyone loved them! Most people didn’t know they were gluten free and ate them up! They are really rich and yummy and you don’t miss the gluten. Everyone was asking for the recipe after the party.

    I am also going to make them tomorrow for Memorial Day because we have another gluten free friend coming and want to see what she thinks. Thanks again!

    Reply

    • Cate — May 26th, 2013 @ 4:19 pm

      So glad everybody liked them Kara! Hope they go over well at your Memorial Day party as well :)

      Reply

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    Sarah — July 14, 2013 at 3:46 am

    Oh, my, goodness!!!! I made these last week for my little 5 yr old neighbour who is gf and they were a HUGE hit. I can’t believe how delicious they were….moist and so very chocolately. I made them as your recipe with the 1/2 cup of oil…and they turned out perfectly. I made 6 cupcakes and then a 6″ round cake to freeze for later. I topped them with strawberry/raspberry mousse and seriously, they were the best cupcake I have ever eaten. I have moved away from regular frosting in the last year as I find the sweetnes too cloying ad moved to topping cakes and cupcakes with mousse instead. The balance of flavours was lovely. Thank you for all your hard work…now, a lemon cupcake recipe??!!

    Reply

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    Stephanie — October 21, 2013 at 8:36 am

    I absolutely love this recipe. It’s now a staple in out house. Do you have other flavored cupcakes equally delightful? I miss white cake but every recipe I try has the texture of dry cornbread.

    Reply

    • Cate — October 21st, 2013 @ 8:56 pm

      So glad you like them Stephanie! I do really like the vanilla cupcakes I have posted, but it’s not quite as fluffy as the chocolate cupcakes. While these remind me of the regular box mixes, the vanilla cupcakes are a bit denser… like the cakes my mom used to make when I was growing up. I’ve been meaning to work on some more cake/cupcake recipes… hopefully I’ll post something soon!

      Reply

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    Rebecca Moreland — January 29, 2014 at 5:17 pm

    I have just gone gluten free about a month ago, I own a bakery so I wasn’t sure how I was going to never eat cupcakes again. I tried at least 10 recipes and none of them even came close to what I would call a cupcake. These were so incredible!!!! my husband and kids could not tell the difference between the gluten free and my regular cupcakes! They are the perfect texture!!!!!!

    Reply

    • Cate — January 29th, 2014 @ 8:25 pm

      Yay! Your comment just made my day Rebecca :) So glad that you liked them!

      Reply

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    Lasaundra — February 12, 2014 at 6:31 am

    These are my only chocolate cupcake! I make them all the time! I even mix up all the dry ingredients ahead of time and store them in a glass mason jar. When I need cupcakes, all I have to do is dump it into the mixing bowl, add the wet ingredients and I’m done. I mix up 3 or 4 at a time this way. The convenience of a boxed mix for the best GF chocolate cupcake ever!

    Reply

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    Andrea Lauridsen — February 26, 2014 at 7:12 pm

    just made these today for my son! and let me just say wow!. I did make a few substitutions i had made my own blen condisting of oat flour, almond flour , tapioca starch and potato starch , also used 2 tablespoons of hersheys special dark to give it a very black color ( i did this in top of the 1/2 cup of cocoa powder) used cane sugar and buttermilk . And i did make my own frosting wich made them even more loscious! great recipe :)

    Reply

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    Jen Falso — March 25, 2014 at 3:04 pm

    Best Chocolate cupcake I ever ate!

    Reply

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    Mati — June 16, 2014 at 7:30 am

    I baked these cupcakes for a Sweet 16 party and they were a hit! They are the best chocolate cupcakes I have ever had gluten-free or wheat! I frosted them with a recipe I found for rich chocolate frosting and they were perfect for the chocoholics in my life. I wish I had one right now…. :-)

    Reply

    • Cate — October 4th, 2014 @ 6:19 pm

      Thanks for such a sweet comment Mati! So glad they were a hit :)

      Reply

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