Gluten-Free Decadent Chocolate Cupcakes

Gluten-Free Decadent Chocolate Cupcakes

Ready for a dark and stormy All Hallows’ Evening, or a Saturday morning birthday party, these Gluten-Free Decadent Chocolate Cupcakes will dress up any way you like to suit all your chocolate-loving needs.

If you’re looking for a VEGAN recipe, check out my Gluten Free Vegan Decadent Chocolate Cupcakes for the dairy- & egg-free option.

Gluten-Free Decadent Chocolate Cupcakes

5.0 from 1 reviews
Gluten-Free Decadent Chocolate Cupcakes
Recipe type: Dessert, Cake, Cupcakes
Prep time: 
Cook time: 
Total time: 
This recipe is free from: gluten, soy, peanuts, tree nuts. Please see the Vegan version for dairy- and egg-free chocolate cupcakes.
  • ½ cup white rice flour
  • ¼ cup sorghum flour
  • ¼ cup potato starch
  • ⅓ cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ½ cup packed brown sugar
  • 1 Tablespoon oil
  • ¼ cup plain low fat yogurt (dairy- or plant-based; OR substitute unsweetened applesauce for dairy-free)
  • 2 eggs, lightly beaten (substitute an equivalent amount of prepared egg replacer for egg-free - see Egg Alternatives)
  • 1 teaspoon pure vanilla extract
  • ½ cup low fat buttermilk (substitute ½ T. white vinegar and enough dairy-free plant milk to equal ½ cup total liquid for dairy-free)
  1. Preheat oven to 350F.
  2. Line a 12-section cupcake pan with paper liners.
  3. Combine flours and starch, cocoa, soda, salt and sugar; whisk to blend.
  4. In a separate small mixing bowl, combine remaining ingredients; stir to blend.
  5. Add liquid mixture to dry ingredients, stirring just until completely moistened.
  6. Spoon batter evenly into prepared pan; bake for 15-17 minutes.
  7. Allow cupcakes to cool completely before frosting.
  8. Frost with the frosting of your choice or try my No Butter Creamy Frosting or Chocolate Super Food Frosting.


Gluten-Free Decadent Chocolate Cupcakes


Thought you’d like to know…

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5 thoughts on “Gluten-Free Decadent Chocolate Cupcakes

  1. Michelle

    Yum! Thanks for the vegan options! Dairy Free/Vegans can also sub a vegan yogurt (I’ll use SO DELICIOUS coconut milk greek or regular-style plain yogurt).

  2. Hollen Meyer

    do you have a substitute for the sorghum flour? I have many patients that are really looking for an ‘outlet’ and this is the perfect recipe, with the exception that many of them have a sensitivity to the sorghum flour as well.

    Thank you!!
    Dr. Meyer

    • Gluten Free Gigi Post author

      Brown rice flour (finely milled; sometimes referred to as “double milled”) or certified gluten free oat flour make nice substituted in most recipes. Of course, testing is the best way to know, but I would feel confident making these recommendations.

      For this recipe in particular, I know brown rice flour works well for the sorghum.
      I have actually eliminated sorghum from my flour rotation because I switch around to test other novel flours and flour combinations.
      I have made these with a millet flour/brown rice flour mixture for added nutrition as well.

      I agree…a great little recipe to satisfy the sweet tooth.

      Great question, thanks!

  3. Pingback: Gluten Free Chocolates & Candies for Valentine’s Day — Gluten Free Gigi

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