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I’ve made these twice and they are absolutely delicious! They can be frozen and are just as yummy thawed out. Better than any chocolate cupcake recipe I’ve made with flour.
Can I use something in place of the coffee?
Hi, Taylor — The coffee deepens the flavor of the chocolate. If you’re worried about caffeine feel free to use decaffeinated coffee. You could also use room temperature water, but the flavor of the cupcakes won’t be as dynamic. Let us know if you try it, and how it turns out!
This will be made for kids so decaf is not an option either since there’s still some caffeine in decaf. Has anyone tried brewed cacao or just cacao powder with water to substitute?
Very tender, moist and chocolatey cupcake! I’m so pleased to have a tasty (and not dry) gluten free cupcake.
Do you know if these cupcakes will work with all purpose flour?
Hi, Liz! I haven’t tested them with regular AP flour so I can’t say for sure, but my guess is they’d work just fine. Good luck, and let us know how they turn out!
Amazing results! Thanks, I will make them again.
I made these cup cakes for my wife and pregnant daughter in law. I used ancient grains gluten free flour, (added binder), organic raw cane sugar, and they came out primo.
Thank you for this recipe! I cook for sixty members of a college sorority with a handful of vegans and a dozen women with various food allergies. Finding recipes for their meals and treats is challenging. This recipe, with the frosting was easy and came out great. They loved the cupcakes. I will be making these again for sure!
in the comment it mentions potato flour…..can it be used instead of Bob’s Gluten Free Flour mix???
Hi, Josie! Emma here, managing editor of Simply Recipes. No, we don’t recommend using potato flour in place of the gluten-free flour mix. You need a mix of flours, plus xanthan gum, in order for this recipe to work.