These Gluten free Chocolate Cupcakes are topped with a swirl of smooth delicious whipped chocolate ganache frosting. These Chocolate cupcakes are so simple to make but taste and look stunning. Just because you are gluten-free doesn't mean you have to miss out.
I love a reason to make cupcakes and these gluten free chocolate cupcakes with chocolate ganache frosting often make an appearance on special occasions, birthdays, and Valentine's day. I have also used this chocolate cake recipe in my dirt pudding.
I have been improving this recipe and it has been developed over the years. I am happy to say I feel they are now complete and are the perfect moist gluten free chocolate cupcake that is so soft inside and topped with the chocolate ganache just complements it perfectly. If you love chocolate ganache you will also love my chocolate strawberry tartlets and my chocolate crunch cake.
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Ingredients
- Gluten free flour - Use your preferred brand of gluten free all purpose flour or plain gluten free flour.
- Butter - I recommend that you melt the butter in the microwave as this is much easier.
- Sugar - This makes the cake light, gives moisture, and adds sweetness to the cake. I used fine white sugar aka caster sugar but granulated sugar will also work well.
- Cocoa Powder - Dutch-processed cocoa powder is recommended but you can use your preferred cocoa powder.
- Eggs - Gives structure to the chocolate cakes. Be sure that your eggs are at room temperature.
- Baking Powder & Baking Soda - Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well.
- Xanthan Gum - Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gelling everything together.
- Whole milk - I like to take the milk out of the refrigerator 30 minutes before making the cupcakes to allow the milk to come to room temperature.
- Warm water - Don't skip this step as adding hot water will add moisture to the chocolate cupcakes and prevent them from becoming too dry.
See the recipe card for quantities.
Equipment
- 12 Cupcake cases ( I like to use large cupcake cases to the size of muffin cases)
- Icing Piping nozzle and Piping bag
- Electric whisk for the frosting (Don't worry if you do not have this you can whisk by hand. It will take a bit longer and require a bit of effort)
- 12 hole muffin baking tin
Instructions
- Preheat the oven to 170°C/225°F/Gas Mark 3. Prepare 12 hole muffin tray with muffin cases.
- In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
- In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.
- Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and resembles a smooth chocolate cake batter.
- Divide between the 12 muffin cases filling to around half way. Depending on the size of your muffin cases you might have a little leftover mixture you can use for more cupcakes.
- Place in the oven and bake for approximately 20-25 minutes. Insert a skewer into a cake. If it comes out clean its ready if not leave it in slightly longer. (Times may vary slightly dependent on oven).
- Once the cupcakes have cooled pipe on the frosting and decorate as desired.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Whipped chocolate ganache frosting
- Chocolate - Chop the chocolate as fine as you can as this will help it melt faster. I used a mix of dark and milk chocolate in this recipe as I felt that it gives the perfect balance between the sweetness of milk chocolate and the bittersweetness of the dark chocolate. You can adjust to your prefered tastes in chocolate. Check out my What chocolates are gluten free guide.
- Heavy cream - AKA Double cream or Heavy whipping cream.
How to make chocolate ganache frosting
- Chop the chocolate up as finely as you can and place in a large bowl.
- Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
- Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
- Stir the melted chocolate and cream together until fully combined and smooth.
- Leave the chocolate ganache to cool completely and then cover and place in the refrigerator for 30 minutes.
- Once the chocolate ganache has had time to chill whisk until the frosting becomes creamy and thick. It won't take long to thicken and usually only takes up to 5 minutes when using an electric whisk or mixer. (The key is to not over whisk as it will quickly become thick)
- Place the chocolate frosting into a piping bag with your preferred piping tip and then swirl it on top.
Recipe FAQs
That’s no problem this is easily adapted If you require dairy free chocolate cupcakes. You can substitute the Butter for 200ml of vegetable oil and use Almond milk. Decorate with your preferred dairy-free frosting.
I used shop bought gluten free flour. You can use your preferred brand of gluten free all purpose or gluten free plain flour.
The cupcakes can be stored in an airtight container for you to enjoy for up to 3-4 days. Store in an airtight container in the refrigerator once frosted with chocolate ganache for up to 4 days. Remove from the refrigerator and allow to come to room temperature before eating.
Yes! They will freeze really well. The cupcakes can be frozen in a freezer-safe container/bags for up to 3 months. Then you can add the icing once they have fully defrosted.
Whipped chocolate ganache can be stored in a sealed container in the refrigerator for up to 7 days. Chocolate ganache is also suitable for freezing for up to 3 months.
To make gluten free chocolate ganache be sure to check that the brand of chocolate used does not contain any gluten within its ingredients. As some brands of chocolate contain gluten. See my What chocolate is gluten free for more information.
Variations and Substitutions
I have included a few variations and substitutions below. If you have any other questions I would be happy to answer them. So feel free to get in touch.
- Coffee and chocolate cupcakes - Coffee complements the chocolate flavor nicely. You can substitute the hot water in the cupcakes for a 60ML of hot coffee or expresso.
- Themed cupcakes - Use sprinkles and colored cupcake cases and your cupcakes will fit nicely into your desired theme. As chocolate is the food of love they are perfect for gluten free valentine's cupcakes as I did in the photo above. I also have page dedicated to gluten free Valentines desserts.
- Chocolate ganache filled cupcake - Creating a hole in the centre of the cupcakes like in my Victoria sponge cupcakes and filling with the chocolate ganache adds that little extra surprise and indulgence.
- Buttercream frosting - If you prefer a chocolate cupcake with buttercream frosting. You can use the buttercream recipe from my Vanilla cupcakes.
- Butter Vs Oil - You can substitute the butter for oil. If you require dairy free chocolate cupcakes also use dairy free milk and use your preferred dairy free frosting.
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Recipe
Gluten free Chocolate Cupcakes
Equipment
- 12 Cupcake cases ( I like to use large cupcake cases to the size of muffin cases)
- Icing Piping nozzle and Piping bag
- Electric whisk (Don't worry if you do not have this you can whisk by hand. It will take a bit longer and require a bit of effort)
- 12 hole muffin baking tin
Ingredients
Ingredients for Gluten-free Chocolate Cupcakes
- 200 grams Gluten-free plain flour (Gluten free all-purpose flour)
- 200 grams Caster Sugar
- 50 grams Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking soda
- ¼ Teaspoon Xanthan Gum
- ¼ Teaspoon Salt
- 200 grams Butter Melted
- 200 ML Whole milk Room temperature
- 2 Large Eggs
- 60 ML Warm water
Ingredients for Whipped Chocolate Ganache
- 350 grams Chocolate I used 250g Milk Chocolate and 100g Dark chocolate
- 350 grams Heavy cream (Double cream or heavy whipping cream)
Instructions
How to make gluten free chocolate cupcakes
- Preheat the oven to 170°C/225°F/Gas Mark 3. Prepare 12 hole muffin tray with muffin cases.
- In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
- In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.
- Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and resembles a smooth chocolate cake batter.
- Divide between the 12 muffin cases filling to around half way. Depending on the size of your muffin cases you might have a little leftover mixture you can use for more cupcakes.
- Place in the oven and bake for approximately 20-25 minutes. Insert a skewer into a cake. If it comes out clean its ready if not leave it in slightly longer. (Times may vary slightly dependent on oven).
- Transfer to a cooling rack and leave to cool and make the frosting.
How to make Chocolate ganache
- Chop the chocolate up as finely as you can and place in a large bowl.
- Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
- Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
- Stir the melted chocolate and cream together until fully combined and smooth.
- Leave the chocolate ganache to cool completely and then cover and place in the refrigerator for 30 minutes.
- Once the chocolate ganache has had time to chill whisk until the frosting becomes creamy and thick. It won't take long to thicken and usually only takes up to 5 minutes when using an electric whisk or mixer. (The key is to not over whisk as it will quickly become thick)
- Place the chocolate frosting into a piping bag with your preferred piping tip and then swirl it on top. Top with your preferred sprinkles if desired.
Notes
I hope you enjoyed this gluten free chocolate cupcake recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Did you make this recipe? I would love to hear from you!