These gluten free chocolate cupcakes are rich, chocolatey, and impossibly moist! A silky whipped chocolate ganache finishes them off perfectly.
Everyone needs to have a stellar chocolate cupcake recipe up their sleeve even if you’re sensitive to gluten! These little beauts are all that and more.
I’m talking super rich and chocolatey, a picture-perfect fudgy texture, and tons of silky whipped chocolate ganache piled to perfection on top. If heaven were a cupcake…
Just because these cupcakes are gluten-free doesn’t mean that they’re complicated! The ingredients are all very simple and we’ll be relying on almond flour in place of standard flour used in baking.
A few minutes is really all it’s gonna take to whip up these gems and honestly, that’s scarily easy. As in you could be making these all the time with no limits.
These Chocolate Cupcakes feature…
- A rich and fudgy texture
- Fluffy whipped chocolate ganache frosting
- Gluten-free and a quick batter that mixes up in minutes
Making the Chocolate Cupcakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Espresso powder
- Almond flour
- Cocoa powder
- Kosher salt
- Baking soda
- Semisweet chocolate
- Heavy whipping cream
Choosing Your Almond Flour
I recommend using blanched almond flour for these cupcakes. I typically use Bob’s Red Mill when I’m baking gluten-free goodies and they always turn out wonderful!
Tips for Perfect GF Cupcakes
- Gently fold batter – use a light hand when mixing the cupcake batter so as not to overmix.
- Fill cups 3/4 full – be careful not to overfill the cups as they will rise quite a bit while they bake.
- Test cupcakes with a toothpick – the cupcakes are done when a toothpick inserted in center of one comes out clean.
- Allow cupcakes to cool before frosting – make sure that the cupcakes are fully cooled before frosting otherwise it will melt off.
Recipe Variations
Try these ideas for a different twist on these cupcakes.
- Use another frosting – try a vanilla buttercream, peanut butter, or cream cheese.
- Add more chocolate – fold 1/2 cup semisweet chocolate chips into the batter.
- Add nuts – fold 1/2 cup toasted chopped pecans or almonds into the batter.
Storing Instructions
Once frosted, these cupcakes store well in an airtight container at room temperature up to 4 days. Due to the delicate cake texture, I do not recommend freezing these cupcakes.
Seriously, no one would ever be able to guess that these little babies are sans-gluten! They’re so soft, fudgy, and rich in the chocolate department and the fluffy whipped chocolate ganache crowned on top is just *chef’s kiss*
Even if you’re not gluten-free, I guarantee these are about to become your new cupcake go-to!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
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Gluten Free Chocolate Cupcakes
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Ingredients
Chocolate Cupcakes
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Whipped Chocolate Ganache
- 2 (4 oz) semisweet chocolate bars, finely chopped
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Sprinkles for topping, optional
Instructions
Chocolate Cupcakes
- Preheat oven to 350F and line a 12-cup muffin tin with paper wrappers. Set aside.
- In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth. In a separate medium bowl, combine flour, cocoa, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
- Fill muffin cups 3/4 full of batter and smooth tops. Bake cupcakes at 350F 20-25 minutes until a toothpick inserted in center of cupcake comes out clean. Cool cupcakes completely on a wire cooling rack.
Whipped Chocolate Ganache
- Place chocolate in the bowl of a stand mixer. Heat heavy cream over medium heat until steaming (do not boil). Pour heavy cream over chocolate and whisk until chocolate is melted. Whisk in vanilla and salt.
- Allow chocolate mixture to sit at room temperature 1 hour until slightly set and the consistency of melted peanut butter.
- Attach a whip attachment to bowl and whip chocolate mixture on high until it reaches stiff peaks.
- Spread or pipe frosting onto cooled cupcakes and top with sprinkles if desired. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 8/21/25.
Cindy @ Pick Fresh Foods says
Sarah, I’m loving the chocolate chocolate combination. That whipped chocolate ganache sounds delicious! I love that you made these gluten-free. It’s always nice to find more of these types of recipes 😀
Sarah says
Double the chocolate, double the deliciousness, right? 😉 Thanks Cindy!
cookingmommy says
I love chocolate cupcakes, what an absolutely delicious recipe,my kids are going to love this. We are going to add some dark chocolate powder and raw coco bits and serve it to my dieting group as a treat on Friday, chocolate is amazing!
Sarah says
Thank you! I hope you’ll let me know how these cupcakes turn out for you! 🙂
Ashley | Spoonful of Flavor says
I have a few friends that are always looking for gluten free treats and these chocolate cupcakes are perfect. Love the whipped chocolate ganache!
Sarah says
Thanks, Ashley! 🙂
Kelly = LEFT SIDE OF THE TABLE says
You’re darn right girl, no one should have to live without cupcakes! I have a guilty pleasure of all sweet things, especially cupcakes! Although I’m not gluten intolerant…I appreciate gluten free recipes and love the ingredients used in replacement. These look full of flavor and texture! Digging the use of greek yogurt and cider vinegar! Pinned for later, thanks Sarah!
Sarah says
Thanks for pinning, Kelly! Have a great rest of the week!
Baby June says
These look great! It’s impressive that you made chocolate cake with oat flour, I imagine that wasn’t easy. 🙂 Healthy enough for breakfast, almost!
Sarah says
Oh my gosh, totally healthy enough for breakfast. Love that! 😀
Natalie @ Tastes Lovely says
My father-in-law is gluten free, and I’m always looking for great recipes for him. This will be perfect!
Sarah says
Perfect, Natalie! You will have to let me know if you try these cupcakes! 🙂
Laura O | Petite Allergy Treats says
Hey Sarah!
Theses look awesome! It’s hard to find gluten free, egg free AND deliciousness together
Sarah says
Thank you so much, Laura! It was definitely a bit of a challenge baking gluten-free for the first time, but I was pleased with the end result! 😉
Kelly @ The Pretty Bee: Cooking + Creating says
These look delicious! I love chocolate cupcakes. Pinning to my gluten free board!
Sarah says
I knew you would love these cupcakes, Kelly! I thought of you while I was writing this post. *wink*. Thanks for pinning!
Marta @ Foodaciously says
Hi Sarah, thanks for sharing this post! I love your chocolate cupcake recipe, it’s tasty and healthy 😀 I use oat flour a lot and it’s great for a gluten-free treat. I really wanted to try using xylitol sugar but I couldn’t find it at my supermarket, where can you get it? Thanks!
Sarah says
Hi Marta! I buy my xylitol at health food stores. 🙂