What is the secret to moist gluten-free baking?

The secret lies in balancing moisture, fat, and structure. Gluten-free flours often absorb more liquid than wheat flour, so you need to compensate with ingredients like yogurt, oil, or applesauce. Also, let the batter rest before baking—it hydrates the starches and makes your cupcakes soft, not gritty. Using a mix of almond flour or oat flour with a gluten-free all-purpose blend enhances moisture and keeps your gluten-free chocolate cupcakes from drying out.

Why do gluten-free cupcakes sink in the middle?

This is usually due to over-leavening or underbaking. Using too much baking soda or baking powder causes a rapid rise, followed by collapse. Gluten-free batters are delicate, so it’s important to bake them long enough for the center to set. Letting the batter rest before baking also improves stability.

Why are my gluten-free cupcakes chewy?

Chewy or rubbery cupcakes are often the result of too much xanthan gum or excessive mixing. Stick to the amount of gum in your flour blend and mix the batter just until combined. Also, check your flour ratios—too much starch can create a gummy texture.

Gluten-Free Chocolate Cupcakes – The Best Moist & Fluffy Recipe (2025) -

Description

These gluten-free chocolate cupcakes are rich, moist, and bakery-worthy—with a tender crumb and deep chocolate flavor. Made with a perfect blend of gluten-free flours and simple ingredients, they bake up soft, fluffy, and completely irresistible. Whether you’re gluten-intolerant or just baking for variety, this foolproof recipe delivers the ultimate chocolate treat everyone will love.

Ingredients

Scale

1 cup Gluten Free Flour Blend
1/2 teaspoon Xanthan Gum
1/2 cup Dutch Processed Cocoa Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Fine Sea Salt
1 cup Granulated Sugar
1 Large Egg, room temperature
2/3 cup Milk, room temperature
1/3 cup Vegetable Oil
1 teaspoon Pure Vanilla Extract
1/3 cup Hot Coffee

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Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. If there are any empty cups, add a little water to those to prevent uneven baking. Lightly spray liners if desired to prevent sticking.
Blend wet ingredients: In a high-speed blender or food processor, combine cooked quinoa (if using), eggs, buttermilk (or dairy-free alternative), vanilla, and melted butter or oil. Blend until the mixture becomes smooth and velvety.
Mix dry ingredients: In a stand mixer bowl (or large mixing bowl), add sugar, cocoa powder, baking powder, baking soda, and salt. Give it a quick stir or mix on low for 30 seconds to combine.
Combine wet and dry mixtures: Slowly pour the wet blend into the dry ingredients while mixing on low speed. Scrape down the sides of the bowl and mix again for another 30 seconds until everything is fully incorporated. Avoid overmixing.
Fill the liners: Use a cookie scoop or spoon to fill each cupcake liner about ⅔ full. This ensures an even rise without overflow. For layered cakes, divide batter evenly between two 8-inch pans lined with parchment paper.
Bake in the preheated oven for 12–14 minutes for cupcakes, or 20–25 minutes for cake layers. Begin checking for doneness around the 12-minute mark by inserting a toothpick in the center—it should come out with just a few moist crumbs.
Cool completely before adding your frosting of choice. Let cupcakes sit on a wire rack for at least 30 minutes to prevent melting or sliding of frosting.

Notes

I use a custom gluten-free flour blend that includes almond flour for extra moisture—it’s perfect for cupcakes and other chocolate desserts.
If your flour blend already contains xanthan gum or guar gum, there’s no need to add more.
You can replace hot water in the recipe with brewed coffee for an even deeper chocolate flavor.
These cupcakes go great with my vegan chocolate ganache frosting or any favorite dairy-free buttercream.
Nutritional values are estimates and do not include optional toppings or frosting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 14g
Sodium: 125mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg