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gluten free chocolate cupcake with liner pulled away from sides

Fudgy Gluten Free Chocolate Cupcakes

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 15 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


These fudgy gluten free chocolate cupcakes decorated with a swirled buttercream are so decadent you won't even miss the gluten! 



For the gluten free chocolate cupcakes:

  • 120g (1 cup) GF 1:1 flour
  • 42g (1/2 cup) dutch process cocoa powder
  • 21g (1/4 cup) black cocoa powder*
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 198g (14 tbsp) unsalted butter (room temp)
  • 250g (1 1/4 cup) granulated sugar
  • 2 eggs (room temp)
  • 1 tsp vanilla bean paste or extract
  • 113g (1/2 cup) sour cream (room temp)
  • 100g (1/2 cup) neutral oil*

For the swirled swiss meringue buttercream:

  • Get the ingredients here.


For the gluten free chocolate cupcakes:

  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!

For the swirled swiss meringue buttercream:

  1. Get the instructions here.


  • If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or 3/4 cup.
  • Use a neutral oil, such as vegetable or canola oil. I recommend using light-tasting extra virgin olive oil.
  • It can be difficult to tell exactly how much to fill a cupcake pan, so to make it easier I recommend adding 5 tablespoons of batter to each. I used a 2 tbsp & 1 tbsp cookie scoops.

Keywords: gluten free chocolate cupcakes, fudgy chocolate cupcakes, swiss meringue buttercream, easy cupcake recipe