These cupcakes are a revelation in gluten-free baking. They’re utterly perfect and taste just as good as my favorite chocolate cupcake that has gluten. Now if only everything gluten-free tasted this good…

GF Chocolate Cupcakes

These cupcakes are so moist and fluffy and not at all grainy – you won’t believe they’re gluten-free!

Gluten-Free Chocolate Cupcakes
Adapted from Gluten-Free Goddess
Makes 34 mini cupcakes

  • 3/4 rounded cup sorghum flour
  • 3/4 rounded cup potato starch
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1 cup warm coffee
  • 2 eggs
  • 3 tbsp olive oil
  • 2 tsp vanilla
  • 1/2 tsp white wine vinegar
  1. Preheat oven to 350F.
  2. Whisk together the flours and dry ingredients. Do not sift.
  3. Add in the coffee, eggs, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth. Batter should be smooth and drip off your whisk in ribbons.
  4. Drop the batter into the cups.
  5. Bake in the center of a preheated oven till done- about 20 minutes or so.
  6. Cool the cupcakes on a wire rack.
GF Chocolate Cupcakes

You can really see an aesthetic difference between the cupcakes that were sifted and the ones that weren’t – on the top, the unsifted cupcakes came up smooth, and on the bottom, the ones that were sifted, came up lumpier. The taste is the same, but the unsifted ones are definitely prettier.

Vegan Chocolate Ganache

  • 1/4 cup non-dairy milk (I used rice milk)
  • 1 cup chocolate chips
  • 2 tbsp maple syrup
  1. In a small saucepan, bring milk to a boil over medium heat. Turn heat down to lowest setting and add chocolate chips and maple syrup. Combine until chocolate has melted.
  2. Ganache can be used immediately in its liquid state for coating. To use as filling, let cool until solid but still soft.
Vegan chocolate ganache

Vegan chocolate ganache

Fluffy Cooked Frosting

  • 5 tbsp flour (use a flour substitute to make it gluten-free)
  • 1/2 cup milk (use non-dairy milk to make it dairy-free)
  • 1/2 cup butter (or butter substitute)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  1. Whisk together the flour and the milk over medium heat. Continue to whisk as the mixture starts to thicken into a paste. Keep cooking until mixture resembles a thick pudding, then remove from heat and let cool completely.
  2. Whisk butter and sugar together until light and fluffy. Add vanilla and cooled milk/flour mixture and continue beating until fluffy. Mixture will look watery at first, but will eventually whip up into soft peaks.

To assemble cupcakes:

  1. Cut out the top of each cupcake with a paring knife. Fill with chocolate ganache, then put the cap back on to seal it.
  2. Pipe frosting onto each cupcake.
  3. Top with homemade sprinkles.
Ganache-Filled GF Chocolate Cupcakes

A plop of ganache…

Gluten-Free Chocolate Cupcakes

…and finish it off with fluffy frosting and homemade sprinkles!