Gluten Free Chocolate Fudge Cupcakes
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Gluten Free Chocolate Fudge Cupcakes
This recipe makes a dozen gluten free chocolate fudge cupcakes, a double layer tiny cake, or one layer chocolate fudge cake.
I take my gluten free baking seriously. This is my first gluten free cake, and I would not be bringing it to you if I hadn’t tested it and tested it and tested it again, four times to be exact.
My goal was to get a gluten free copycat version of this most amazing chocolate fudge cupcake recipe that has been visited hundreds of thousands of times with positive response and is my go to chocolate cake recipe.
I honestly don’t think you could pick out the gluten free in a blind taste test, but it was not an easy process getting there.
The recipe didn’t work with an even swap. Most gluten free recipes require some redoing or tweaking.
I use this gluten free flour. I love it because it never leaves an after taste and I don’t have to add in any xantham gum. However gluten free flour doesn’t absorb fat the way all purpose flour does.
This recipe for Gluten Free Chocolate Fudge Cupcakes also works for a Single Layer Cake
I’ve worked hard on this cake. I made the cake four times in a row, testing various combinations.
Oil Works Better than Butter in Gluten Free Cake
The first cake was decent in texture but not enough chocolate flavor and I didn’t use enough leavening. The second cake had enough chocolate flavor, but I used too much butter and realized butter probably wasn’t as good for making a lighter cake that would rise. A cake made with butter is more dense and that’s already a problem with gluten free flours.
Use the Right Oil for Gluten Free Chocolate Fudge Cupcakes
I added melted dark chocolate to add moisture and flavor and changed the butter to oil, but used the wrong oil. Do not use olive oil in this recipe. The olive oil left an unpleasant lingering taste, but avocado oil was perfect.
Whipping Egg Whites Separately Helps Cake Rise
I also decided to separate the eggs and beat the whites to a medium stiff and fold them in the end, just to bring more air to the cake.
The end result was a cake texture and taste that would be hard to discern from my original.
This recipe is for a single layer cake, 12 cupcakes or a double layer tiny cake. Just double the recipe for a triple tiny cake or double layer cake.
Tips for Making a Good, Moist, Airy Gluten Free Chocolate Fudge Cupcakes or Cake
- Use quality dark chocolate like this one.
- Add in coffee for stronger flavor.
- Use a a combination of melted dark chocolate and unsweetened cocoa.
- Use oil that has no real taste instead of butter. I used this avocado oil.
- Beat the egg whites separately to medium peaks to add more air into the batter.
- Use a good tasting gluten free flour like the one I use. Bob’s Red Mill one to one.
I have a fabulous chocolate fudge frosting here, or you can make the chocolate buttercream frosting below. Both are excellent and give you that deep fudge flavor.
Use this recipe to make these fun chocolate sundae cupcakes.
More Gluten Free Baking
Gluten Free Chocolate cake
- Chocolate Fudge Cake Ingredients
- 1 1/2 cups 222 g gluten free flour Order Here
- 1/3 cup unsweetened cocoa powder see notes
- 3/4 cup sugar
- 1/2 cup avocado oil or vegetable oil Order Avocado Oil here
- 2 eggs separated
- 3 ounces melted dark chocolate Order Here
- 1 teaspoon gluten free baking powder Order Here
- 1/2 teaspoon baking soda
- 1/3 cup strong coffee or espresso
- 1/2 cup buttermilk or milk
- 2 teaspoons pure vanilla extract Order Here
- 1 teaspoon salt
- Chocolate Buttercream Frosting Ingredients
- 1/2 cup unsweetened cocoa see note
- 16 tablespoons butter softened at room temperature
- 3 1/2 cups confectioner's sugar you may need more
- 2 tablespoons milk or cream
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- !Cake Instructions
- Separate eggs. Whip egg whites until medium peaks, not completely stiff. Set aside.
- Sift together flour, baking powder, baking soda, salt. Set aside.
- Melt chocolate in microwave, turning every 30 seconds and stirring,
- Sift unsweetened cocoa. Add cocoa to hot coffee or espresso, stir.
- Stir into melted chocolate. Add oil. Stir well.
- Beat egg yolks with sugar for a few minutes to well incorporate.
- Add chocolate mixture.
- Add in flour mixture.
- Add in milk. Mix for at least one minute.
- Add in vanilla. Mix.
- Fold egg white mixture in by hand.
- Fill cupcake liners 3/4 of the way. This will make 12-14 cupcakes.
- Bake for 12-15 minutes at 350 degrees F.
- Cool completely before frosting.
- !Chocolate Buttercream Frosting Instructions
- Using a stand mixer or electric beater, whip butter until soft and fluffy.
- Sift together 3 cups confectioner's sugar with unsweetened cocoa
- Reserve remaining two cups confectioner's sugar if you need it.
- Add confectioner's sugar/cocoa mixture a cup at a time. Add salt. Add vanilla.
- Add milk as needed to get texture you want.
- Use remaining confectioner's sugar if you need it.
SInce I use a shot of espresso, I use a regular unsweetened cocoa, not extra dark.
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The cake part turned out delicious! But the buttercream frosting seemed too salty. Could the 1 tsp be a typo? Maybe it should be 1/4 tsp?
You might be right. I will go in and reduce it.
Wow, it looks amazing! You’re the best gluten-free baker around! I can’t wait to try these the next time a gluten-free friend comes over.