These easy gluten-free chocolate cupcakes are light and fluffy yet rich and chocolatey. They're perfect for birthday parties or bridal showers. No one will guess that they're gluten-free!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 12
  • Category: Breakfast, brunch
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 cup super fine almond flour
  • 1/3 cup potato starch
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 cup oat flour (optional)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 teaspoon vanilla extract (optional)
  • 1.5 tablespoon oil
  • 1 tablespoon non dairy milk (or non dairy yogurt)
  • 1/2 cup club soda (or similar fizzy drink.)
  • frosting or chocolate chips (to add to the batter)

Chocolate Ganache Frosting

  • 1/2 cup coconut cream
  • 2 to 3 tablespoons sugar
  • 1 cup chocolate chips

Method

Make the chocolate cupcakes

  1. In a bowl, combine all the dry ingredients until well mixed. Press and mix to break any almond flour and/or starch lumps, so that the mixture is homogenous.
  2. Add the oil, vanilla extract, milk, and club soda, or any other carbonated drink you're using, and mix in. The batter should be a little thicker than pancake batter. Mix it lightly and let it sit for half a minute and then mix lightly. If the batter is thick, fold in 2-3 tsp more club soda.
  3. Line your regular or mini muffin pan, and preheat the oven to 350 deg F. Drop the batter into the muffin pan, filling up 3/4 of each of the muffin liners.
  4. Bake 16-19 minutes for regular-sized cupcakes or 11 to 12 minutes for mini cupcakes. Check with a toothpick at the center, then remove from the oven. Let the cupcakes cool in the pan for ten minutes, then remove from the pan. Cover with a kitchen towel to cool completely before frosting. For extra moisture, mix 1 tablespoon sugar in 2 -3 tablespoons warm water. drizzle that some coffee on the cupcakes esp for larger cupcakes

Meanwhile, make the chocolate ganache frosting.

  1. Melt the coconut cream in a skillet over medium heat. Mix in the sugar, then add the chocolate chips and switch off the heat. Whisk until the chocolate melts. Then, refrigerate the mixture. Check after 30 mins if it’s stiff enough for piping, or continue to chill until desired consistency of the frosting. Then spread or pipe as needed.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.