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Gluten Free Chocolate Cupcake Recipe

Updated on April 19, 2015

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Cook Time

  • Prep time: 20 min
  • Cook time: 20 min
  • Ready in: 40 min
  • Yields: 12 Cupcakes

About this Gluten Free Cupcake Recipe

I don't pretend to know anything about Gluten Intolerance or the health benefits of cutting Gluten from your diet sadly, I was simply asked to test out this recipe by Marks and Spencer recently as part of a review for my blog. And I must say I was very pleasantly surprised by just how great these gluten free chocolate cupcakes turned out. I had this idea in my head (call it naïve) that gluten free would taste different, or have a different texture at least to regular gluten cupcakes, but there was honestly no difference at all.

This recipe is super simple to make, it would be great if your looking for a recipe for the kids to help with too. And the end result is brilliant, the chocolate taste was so rich and moorish, and the frosting was amazing (obviously that could be used on any type of cake!).

They were possibly a tiny bit denser than regular cupcakes but that may also just be me not beating the butter enough, hand creaming is hard going so I would advise an electric whisk if you have one.

If you happen to have some general info on the benefit of cutting gluten from your diet please do leave it in the comments so I can learn a little more myself.

Gluten Free Chocolate Cupcake Recipe
Gluten Free Chocolate Cupcake Recipe | Source

What you'll need to make your Gluten Free Cupcake Recipe

  • 250g Unsalted Butter
  • 250g Caster Sugar
  • 4 medium Eggs
  • 150g Gluten Free Flour
  • 70g Cocoa Powder
  • 180g Unsalted Butter, (for Frosting)
  • 30g Cocoa Powder, (for Frosting)
  • 150g Icing Sugar, (for Frosting)
  • Chocolate chips or sprinkles, for decorating

How to make your Gluten Free Cupcakes

  1. Firstly set your oven to 180. Then cream together the 250g of butter with the 250g of caster sugar, until white and fluffy
  2. Beat in the eggs one at a time until the mixture is smooth and fully combined
  3. In a separate bowl sieve together the flour and cocoa powder, then gradually add the dry ingredients to the wet, folding the mixture together until combined
  4. Pop 12 cupcake paper cases into a cupcake baking tin and divide the mixture between the 12 cases. Then place in the centre of the pre-heated oven for 15-20 minutes or until a skewer comes out clean, then place them on a cooling rack
  5. When the cupcakes are completely cool you can make up your frosting by sieving the icing sugar and cocoa powder into the remaining butter and beating together until combined
  6. Frost your cupcakes and decorate with your chocolate chips or sprinkles
  7. Then sit back and enjoy, or share with friends


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