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5 from 2 votes

Gluten Free Chocolate Cupcakes

Prep Time10 minutes
Cook Time20 minutes
cool in pan10 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate cupcakes, cupcakes, gluten free, king arthur gluten free cake mix
Servings: 18 cupcakes
Author: GFchow @ gfchow.com

Equipment

  • 2 cupcake pans, each pan makes 12 cupcakes

Ingredients

  • 2/3 cup vegetable oil
  • 1 1/2 cups water (or freshly brewed coffee, decaf or regular)*
  • 4 large eggs room temperature
  • 1 box King Arthur Gluten Free Chocolate Cake Mix

Instructions

  • Preheat oven to 350 degrees (325 degrees if using glass or dark metal pans). Lightly grease pans if not using cupcake papers.
  • Whisk together oil, water (or coffee) and eggs.
  • Add chocolate cake mix and stir until smooth. (No electric mixer is needed.)
  • Bake on center rack approximately 18-22 minutes, until a toothpick comes out clean.
  • Let cupcakes cool before icing.

Notes

*Coffee intensifies the chocolatey flavor.  Thank you Bonnie for this amazing yet simple suggestion.
The box mix states 24 cupcakes can be made but I make mine on the bigger side so I am only able to make approximately 18 cupcakes.
Sheet, layer or bundt cake can also be made from the same box mix.
These cupcakes freeze well. Once cupcakes have cooled, I wrap them in foil (usually three to a package) and freeze without icing.
When I’m ready to eat a cupcake I defrost it for 30 seconds (in 10 second increments if your microwave doesn’t have a rotation plate in it).
Once defrosted, I frost the cupcake using a store bought icing…either Pillsbury, Betty Crocker or Duncan Hines. It’s about simplicity for me.
If you prefer homemade icing (which is completely understandable), feel free to make a batch and store in the refrigerator until needed.