These Gluten Free Chocolate Cupcakes are moist and filled with a rich chocolate flavor in each bite. No butter is required to make the cupcake batter and a secret ingredient is used to keep these cupcakes moist for days. With the chocolate frosting on top, each bite is absolute perfection!

Gluten Free Chocolate Cupcake topped with Chocolate Cream Cheese frosting and cut in half.

These are the best cupcakes I have ever made.

And quite honestly, probably one of the best I’ve ever eaten in my life!

However, these Gluten Free Chocolate Cupcakes are made without butter but you wouldn’t know it.

They’re simple, easy to make, and indulgent to satisfy your chocolate cravings.

Main Ingredients

Scroll down to the recipe card for the full list of ingredients as well as the measurements of each.

GF Chocolate Cupcake batter ingredients measured out in bowls.

Why add sweet potato to the cupcake batter?

There are multiple reasons why adding sweet potato to the batter is beneficial.

The Texture

The most important is the texture it creates once the cupcakes are baked. The sweet potato keeps the cupcake texture light and moist.

The Flavor

In addition, the sweet potato flavor complements the chocolate nicely. After baking, you don’t really taste the sweet potato, leaving you with a rich and indulgent chocolate cupcake.

Nutritional Benefits

Last, but definitely not least, the sweet potato provides more nutritional value.

They are a great source of vitamin a and vitamin C. Therefore, you can enjoy your cupcakes and benefit from them nutritionally too!

Step by Step Process Making the Gluten Free Chocolate Cupcakes

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the directions.

Making Gluten Free Chocolate Cupcakes
Mix together the wet ingredients in a large mixing bowl
Making the Gluten Free Chocolate Cupcake Batter
Fold in the dry ingredients
Making the Gluten Free chocolate cupcakes batter.
Mix until just combined
Add the cupcake batter into muffin wrappers.
Add the batter into muffin liners
Baked Gluten Free chocolate cupcakes in a muffin tin.
Bake the cupcakes
Frost the Gluten Free Chocolate Cupcakes with a Chocolate Cream Cheese frosting
Once cooled, frost the cupcakes and enjoy!

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! You can also use regular all purpose flour at a 1:1 ratio for this recipe.

What can I substitute for the sweet potato if I don’t have any?


The only other substitute I would use is mashed pumpkin. However, I would use fresh instead of canned because that would make the batter have too much water… it is best to stick with the mashed sweet potato/yams.

How do I know the cupcakes are done baking?

You know the cupcakes are done baking when they’ve risen to have a dome top.

Another way to tell is if you stick a toothpick in the middle of the cupcake and it comes out clean.

What’s the best frosting to use?

My favorite to use is a Whipped Chocolate Frosting made with cream cheese. If you’re looking for a more nutritious option, use my Chocolate Mousse Recipe for a healthy chocolate frosting.

How do I store these cupcakes?

Store in an airtight container in the refrigerator for up to 5 days.

  • A Mini Chocolate Cake with Cream Cheese Frosting is the perfect dessert to make when you don’t want a whole sheet cake tempting you in the kitchen.
  • If you’re looking for an easy, no-bake dessert recipe, try my No Bake Chocolate Oat Bars. They are made with simple and nutritious ingredients for a healthy treat.
  • My Salted Chocolate Chip Cookies are forever one of my favorite recipes. Perfectly crisp edges with a soft, slightly underbaked center…incredible!
  • One of the most popular recipes among my family and friends are these Espresso Brownies with Salt. They are the perfect combination of salty and sweet in a rich, fudge brownie.
  • Soft and Chewy Oat Fudge Bars are the perfect bite. The oatmeal cookie base is soft but provides substance to contrast the smooth chocolate ganache on top.
Gluten Free Chocolate Cupcake with chocolate frosting on top.
Gluten Free Chocolate Cupcake cut in half with chocolate frosting.
5 stars (11 ratings)

Gluten Free Chocolate Cupcakes without Butter

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 cupcakes
These Gluten Free Chocolate Cupcakes are moist and filled with a rich chocolate flavor in each bite. No butter is required to make the cupcake batter and a secret ingredient is used to keep these cupcakes moist for days. With the chocolate frosting on top, each bite is absolute perfection
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 cup mashed sweet potato, ~1 medium
  • 2 eggs
  • 1/3 cup olive oil, (or coconut oil that is melted and cooled)
  • 1/4 cup maple syrup
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup cacao powder
  • 3/4 cup gluten free flour, or regular all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Instructions
 

  • Preheat the oven to 350 degrees F
  • Mix the mashed sweet potato, eggs, oil, maple syrup, granulated sugar and vanilla extract together in a large mixing bowl
  • Add in the cocoa powder and mix until combined
  • Fold in the gluten free flour, baking powder and baking soda until just combined
  • Line a cupcake pan with cupcake wrappers in every other to leave space for the cupcakes to rise
  • Scoop about 1/3 cup of batter into every other cupcake liner
  • Bake for 16-18 minutes until the cupcakes have risen and a toothpick comes out clean
  • Let cool completely before frosting the cupcakes. I use this Protein Chocolate Mousse or Whipped Chocolate Frosting on top of the cupcakes.

Nutrition

Calories: 180kcal
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Chocolate, Chocolate Cupcake, Dessert, Gluten Free Cupcake, gluten free dessert, Sweet Potatoes, vegetarian recipes

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.