May is National Celiac Awareness Month, a time many of us raise awareness about living gluten free. I was invited to contribute a gluten-free cupcake recipe for the “Cupcakes for a Cause” event sponsored by the American Celiac Disease Alliance. I made a small batch to represent the number of years I celebrate being gluten free. Below you’ll find the recipe, photos of the cupcakes, and helpful tips for getting the best results when baking gluten-free chocolate cupcakes.
Prep Time: 16 minutes
Cook Time: 28 minutes
Total Time: 54 minutes
Yield: 1 dozen cupcakes
A moist, not-too-sweet gluten-free chocolate cupcake made with dark chocolate and Dutch-processed cocoa, finished with a cream cheese frosting. This version is adapted to be gluten free while retaining the texture and deep chocolate flavor of the original recipe.
Ingredients:
- 1 stick (1/2 cup) unsalted butter, cut into 8 pieces
- 1/3 cup natural dark chocolate morsels
- 1/2 cup gluten-free Dutch-processed cocoa powder*
- 3/4 cup + 1 Tablespoon + 1 teaspoon (3.75 oz.) gluten-free cake flour blend
- 2 large eggs, at room temperature
- 3/4 cup evaporated cane juice (or your preferred granulated sugar)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt (or regular salt)
- 1/2 cup gluten-free non-fat Greek yogurt**
- 3/8 cup (6 Tbsp) almost boiling water
- Gluten-free cream cheese frosting (or your preferred gluten-free frosting)
Instructions:
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, sift the gluten-free cake flour blend and salt. Add the sugar and sift or whisk together to combine. Set aside.
- In a medium heatproof bowl, combine the butter, dark chocolate morsels, and Dutch-processed cocoa. Melt together over a simmering pan of water or use a double boiler. Stir continuously until smooth, then remove from heat and let cool until it is warm but not hot to the touch, about 5 minutes.
- In a mixing bowl, beat the eggs on medium speed just until combined. Slowly add the beaten eggs to the warm chocolate mixture in a thin stream while whisking constantly, tempering the eggs so they blend smoothly.
- Return the combined chocolate and egg mixture to your mixer bowl and blend on medium speed until creamy. Add the Greek yogurt and vanilla, and continue mixing on medium-low until well incorporated.
- With the mixer running on low, add the dry flour mixture gradually so it incorporates without overmixing. Once the flour is incorporated, add the hot water and mix on medium-low briefly until the batter is smooth and uniform. Take care not to overmix; gluten-free batters can become tough if worked too long.
- Distribute the batter evenly among the lined muffin cups and bake for approximately 18–19 minutes, or until a toothpick inserted into the center comes out clean. Remove immediately if tops begin to crack.
- Allow cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before frosting.
- When fully cooled, frost each cupcake with a gluten-free cream cheese frosting or another favorite frosting. Decorate as desired.
Tips and Notes
*Dutch-processed cocoa has a milder acidity and higher cocoa butter content than natural cocoa. If you only have natural cocoa powder on hand, add one additional tablespoon of butter to the melted chocolate mixture to help balance texture and fat.
**I recommend using a thick, reputable brand of gluten-free non-fat Greek yogurt for body and moisture. The yogurt replaces the original recipe’s sour cream. Because yogurt has less fat than full-fat sour cream, mix only until ingredients are combined to avoid developing a tough crumb from overworking the batter.
For best results, measure gluten-free flours by weight when possible. Gentle mixing and not overfilling muffin cups will help prevent doming and cracking. If you prefer a richer cupcake, you can substitute full-fat Greek yogurt or add a tablespoon of extra butter.
Storage: Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3–4 days. Bring to room temperature before serving for the best texture and flavor. Unfrosted cupcakes keep well at room temperature in an airtight container for 1–2 days or can be frozen for up to 2 months; thaw completely before frosting.
Variations and serving ideas: Add a teaspoon of instant coffee to the hot water to deepen the chocolate flavor, or fold in a few chopped toasted nuts for texture. Serve with fresh berries or a dusting of cocoa powder for a simple presentation.
Adapted from a dark chocolate cupcake recipe and adjusted to be gluten free while keeping flavor and texture as close to the original as possible. Enjoy these moist, chocolate-forward cupcakes topped with your favorite gluten-free frosting.