Gluten Free Chocolate Cupcakes

5 from 1 vote

These gluten free chocolate cupcakes are rich, chocolatey, and impossibly moist! A silky whipped chocolate ganache finishes them off perfectly.

Prep Time 1 15

Cook Time 25

Total Time 1 40

Servings cupcakes

Calories 487kcal

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.

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!

Storing Instructions

Store cupcakes in an airtight container at room temperature up to 4 days.