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Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes Recipe

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 YIELD: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

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.

Nutritional Facts

1 cupcake: 187 calories, 8g fat (1g saturated fat), 0mg cholesterol, 203mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 2g protein Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Gluten-Free Chocolate Cupcakes

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MY REVIEW
Tigger2woohoohoo 223051
Reviewed Mar. 18, 2015

"No no no no no no. Not a cupcake.

Batter turns out more like a brownie batter. Not smooth/pourable. I spooned it into the cupcake liners and smoothed out the best I could. I doubt there will be a next time that I make this recipe, but if there is then I would shape the dough ala cookie dough before putting it in the cup. It's that thick.
Cupcakes are dry and crumbly as others have described. Outside is actually crispy.
They did not smooth out so they look like jagged stones in a cup. Mine do not look like the picture and I'm a pretty decent baker.
If frosting, you cannot frost with a frosting knife. I needed to use a tip and cone. The cupcakes fall apart and crumb under the lightest pressure.
Flavor is decent, but texture is not a cupcake."

MY REVIEW
ktg1014 123938
Reviewed Sep. 11, 2013 Edited May. 17, 2015

"I love this recipe so much that I even serve it to friends who don't care about gluten-free food. I've even served it at two weddings through my tiny cottage food business. Even though I'm not gluten-free, 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 think reviewer Tigger forgot some liquid; mine turn out wedding-perfect every time.
I cut the sugar down to 3/4 cup."

MY REVIEW
Mrs_T 212597
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
rosemarion 179502
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
spooner1 178353
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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