- 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
- 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 in 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.
Reviews forGluten-Free Chocolate Cupcakes
"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."
"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."
"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."
"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."