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Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes Recipe photo by Taste of Home

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Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. —Desiree Glanzer, Carpenter, South Dakota

This recipe is:

Healthy

Diabetic Friendly

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Gluten-Free Chocolate Cupcakes Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

2 cups gluten-free oat flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup canola oil
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
2 teaspoons confectioners' sugar

Directions

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 1 dozen.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts 1 cupcake equals 187 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 203 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Gluten-Free Chocolate Cupcakes in Healthy Cooking February/March 2012, p62

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Reviews for Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

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Reviewed on Mar. 05, 2013 by Mrs_T

These are delicious! I especially like the fact that these don't take really expensive gluten-free flours or xanthan gum. I frosted them with chocolate frosting. This is a recipe I will make again and again.

Reviewed on Oct. 06, 2012 by rosemarion

Just started gluten free. Found these cupcakes to have great taste, but a little crumbly. Next time I will add an egg and cut down on the water a little. Maybe add a little xanthan gum also.

Reviewed on Feb. 02, 2012 by spooner1

I followed this recipe, except I didn't have paper muffin cups, so I sprayed the muffin tin with cooking spray instead. I needed to use a knife to go around the cupcakes to get them out of the pan, and then about 1/3 of the cupcake was left in the tin. Cupcakes were also very crumbly.