Best Chocolate Cupcakes — Gluten Free and Dairy Free

Chcocolate CupcakesChocolate cupcakes are one of my very favorite desserts! These are some easy cupcakes to make, too, which makes them all that much better. Satisfying the craving for chocolate cupcakes is super easy and super delicious with this easy cupcake recipe.

I adapted this cupcake recipe from a recipe book I used to have to make it gluten free and dairy free. If you have access to a butter substitute (check out this “butter” recipe!), go ahead and use it! However, I highly recommend using coconut oil because it lends a lighter consistency and helps the cupcakes set up better (put them in the fridge for a short period after baking if you want). Besides, in my experience it’s much easier to find coconut oil around the world than it is to find non-dairy butter!

Making this recipe as a cake works just fine too! Bake the cake a bit longer than you’d bake cupcakes, and take it out of the oven after the center is just firm to the touch.

These cupcakes are excellent with this chocolate cupcake frosting recipe!

Best Chocolate Cupcakes -- Gluten Free and Dairy Free

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 2 Dozen


  • 2 1/4 cup Rice Flour
  • 1 2/3 cup Coconut Sugar
  • 1 cup Unsweetened Powdered Chocolate
  • 3 tsp Tapioca Starch/Flour
  • 1 tsp Salt
  • 1 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1 1/4 cup Water
  • 3/4 cup Butter (non-dairy) OR Coconut Oil
  • 1 tsp (2 capfuls) Vanilla Extract
  • 2 Eggs


  1. Mix all dry ingredients in electric mixer. (It's possible to mix the ingredients by hand, too, but I recommend an electric mixer, if you have one)
  2. Add water slowly.
  3. Add softened (or melted) butter and vanilla extract.
  4. Add 2 eggs, and whip each for about one minute.
  5. Grease cupcake pans, or use cupcake liners.
  6. Fill each cupcake liner about halfway; if you want taller cupcakes, fill about 3/4 of the way.
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