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These Chocolate Cupcakes are the perfect sweet treat for birthday parties, celebrations, school events, baby showers, or any special occasion. Soft, fluffy, and packed with a bold chocolate flavor, they’re always a crowd-pleaser and can be easily customized with your favorite frosting, sprinkles, or decorations to match any theme.

One of the things I love most about this recipe is how simple and reliable it is. The cupcakes bake up light and moist with a tender crumb, making them a delicious base for everything from classic vanilla buttercream to rich chocolate frosting. Whether you’re baking for a small family gathering or a larger celebration, these cupcakes are sure to disappear quickly.

For the best texture and flavor, I recommend baking them the day of your event or the evening before serving. Freshly baked cupcakes stay wonderfully soft and moist, ensuring every bite tastes as good as possible. If you’re preparing ahead, allow them to cool completely before storing them in an airtight container, then frost them just before serving for the freshest presentation.

For more delicious gluten-free recipes, you can check out my complete cookbook library here, and my Recipe Club, where I publish my latest family-favorite recipes, here.

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Ingredients

Cupcakes:

• 1/2 cup avocado oil or cooking oil of choice
• 3/4 cup sugar
• 2 eggs
• 3/4 cup 1:1 gluten-free flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1 + 3/4 tsp baking powder
• 1/2 cup milk
• 2 tsp vanilla extract

Frosting:

• 1/2 butter, softened
• 1 tsp vanilla extract
• 2 + 3/4 cups powdered sugar
• 1/4 cup cocoa powder
• 4-6 Tbsps milk

I source all my staples for this recipe through Azure Standard. They offer high-quality groceries and offer the option to purchase in bulk and save. You can save 15% off our first order of $100 or more using the code “SOURDOUGH15” at checkout. If you’d like to find a drop location near you or see what they have to offer, click here.

Directions

For the cupcakes, cream together the oil & sugar. Add eggs and beat for 1 minute at medium speed. Add flour, cocoa salt, baking powder, milk, and vanilla and beat for 1 minute at medium speed. Place cupcake liners in a muffin tin & evenly fill with batter. Bake at 350°F for 18-20 minutes. Let cool before frosting.

For the frosting, cream together the butter and vanilla. Gradually add the powdered sugar and cocoa, mixing well while adding. Add 1 Tbsp of milk at a time until desired consistency.

Frost & enjoy!

Notes

I like using half Bob’s Red Mill 1:1 Gluten-Free Baking Flour mixed with half Pamela’s 1:1 Gluten-Free All-Purpose Flour Mix for the perfect fluff:sponge texture. I have made them with both flour mixes independently, and they still yield wonderful cupcakes – Bob’s is a lighter/fluffier texture while Pamela’s gives a spongier texture.

Looking to source high-quality ingredients? Azure Standard has become my favorite place to purchase the majority of our gluten-free pantry staples because they offer high-quality groceries and offer the option to purchase in bulk and save. You can save 15% off our first order of $100 or more using the code “SOURDOUGH15” at checkout. If you’d like to find a drop location near you or see what they have to offer, click here.

This 15% off promotion is exclusively available to new customers. To qualify, customers must create a new Azure account and place a minimum order of $100 or more in products, which will be shipped to a drop location of their choice. The promo code must be entered at checkout. This offer expires on December 31, 2026, unless extended.

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