I recently took a gluten-free baking class and made the BEST dark chocolate cupcakes I’ve ever had. The recipe was simple, quick, and over-the-top delicious. This has become my go-to chocolate cake recipe, and as soon as you try it, it’ll be yours.
Dark Chocolate Cupcake Tips and Tricks
- Don’t be intimidated by the double boiler. Make sure that your ingredients are in a heat safe bowl (no plastic!). Place the bowl over a saucepan on the stove that is filled with simmering water. Use a whisk or a spatula to stir the chocolate while it melts.
- Use the right gluten-free flour. If you’re using gluten-free flour, make sure you use a cup-for-cup variety. These two are my favorites: Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten-Free Flour.
- Don’t overmix. It’s super duper important to not overmix the batter once you add the flour. The mixture should look barely combined. If you overmix gluten-free flour, your batter will get gluey.
- Always use top-quality dairy. I prefer Kalona Supernatural butter and sour cream because they are organic and made with milk from grass fed cows.
Toppings, Add Ins & Serving Suggestions
- Top with whipped cream, coconut whipped cream or your favorite frosting. Simple Mills makes an excellent organic pre-made frosting.
- Add chopped nuts, additional chocolate chips, coconut, and/or M&M’s to the batter before portioning it into the cupcake pan.
- Serve with strawberries, blueberries and blackberries.
Try these Dark Chocolate Cupcakes and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
The BEST dark chocolate cupcake recipe! It’s over-the-top delicious and can be made with gluten-free or all purpose flour. Top with whipped cream or your favorite frosting.
- 4 ounces room temperature butter
- 2 ounces chopped chocolate (see notes)
- 1/2 cup cocoa powder
- 3/4 cup all purpose or cup for cup gluten-free flour (see notes)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- Preheat oven to 325 degrees F.
- Spray a standard cupcake pan with cooking spray, or use cupcake liners.
- Combine butter, chocolate and cocoa in a heatproof bowl (stainless steel or glass). Place over a double boiler (aka saucepan filled with simmering water) and whisk until the chocolate is melted and the mixture is creamy and fully combined.
- In a small bowl, whisk together flour, baking soda, baking powder and salt.
- In a mixing bowl, combine eggs, sugar and vanilla. Mix until fluffy.
- Slowly add in the melted chocolate mixture until fully incorporated.
- Add sour cream and mix until smooth.
- Add the flour mixture and gently combine. Do not overmix!
- Portion into a cupcake pan. (A cookie scoop comes in handy for this task.)
- Bake 15-18 minutes until a skewer comes out clean.
- If you’re not gluten-free, you can use all purpose flour and they will still turn out perfectly.
- I used a 68% dark chocolate, but you could easily use a darker or a semi-sweet chocolate depending on your taste preferences.
Keywords: cupcake, gluten-free, baking, cake, chocolate, chocolate cupcake, dark chocolate, chocolate cake