Gluten-Free Chocolate Cupcakes Recipe
Gluten-Free Chocolate Cupcakes Recipe photo by Taste of Home

Gluten-Free Chocolate Cupcakes Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Gluten-Free Chocolate Cupcakes in Healthy Cooking February/March 2012, p62

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.

Reviews for Gluten-Free Chocolate Cupcakes

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 11, 2013

"I love this recipe so much that I even serve it to friends who don't care about gluten-free food. For that matter, *I* don't care about my food being gluten-free, but this is my go-to recipe. I have no problems with it being too crumbly, except when I added a filling to the middle of a regular-sized cupcake. When I did that, it tended to break in half when eaten; I will just use fillings on jumbo-size cupcakes from now on.I cut the sugar down to 3/4 cup."

MY REVIEW
Reviewed Mar. 5, 2013

"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."

MY REVIEW
Reviewed Oct. 6, 2012

"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."

MY REVIEW
Reviewed Feb. 2, 2012

"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."

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