Gluten-Free Chocolate Cupcakes are made with simple, healthy ingredients. They have a rich, chocolatey flavor and are topped with a dairy-free chocolate ganache!
Start by adding all dry ingredients into a mixing bowl. Stir together until fully combined.
Next, add all wet ingredients into a mixing bowl. Whisk together until fully combined.
Pour the dry mixture into the wet mixture and stir together until a thick batter forms.
Line 6 cupcake tins with parchment paper liners or coat with a non-stick spray.
Add about ¼ cup of batter into each cupcake tin. Bake at 350 degrees for about 20 minutes. (Check with a toothpick - if it comes out clean they're done!)
Remove the cupcakes from the baking tin and place on a metal cooling rack.
Notes
Expert Tips
If you want to use pre-made chocolate frosting, I recommend Simple Mills or Miss Jones for dairy-free options. (They also make vanilla frosting!)
Do not pack the cacao powder into the measuring cup. Spoon it in and use a knife to scrape off the excess.
Use a large cookie scoop or small measuring cup to fill each cupcake tin evenly.
Let the cupcakes cool completely before adding any frosting or chocolate ganache.
Top the cupcakes with sprinkles or fresh fruit! (Raspberries or strawberries are my favorite.)
Make a double batch if you're serving a crowd!
How to store leftovers
Leftover cupcakes can be stored at room temperature in an airtight container for 3-4 days. You can keep them in the refrigerator for up to a week!**See full post for more information and step by step photos.