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Chocolate Cupcakes

Decadent and rich gluten-free chocolate cupcakes. This is a delicious treat that is sure to please for your next party or special occasion!

Decadent and rich gluten-free chocolate cupcakes. This is a delicious treat that is sure to please for your next party or special occasion! 

To make, host Frances Largeman Roth first takes one and a half sticks of unsalted butter at room temperature, plus one and a half cups of granulated sugar. These ingredients are then mixed together on high. 

For the dry ingredients, you will use a whole cup of cocoa powder and three quarters of a cup of sweet rice flour, which Frances highly recommends for gluten free baking. Then, you’ll mix in a bit of xanthan gum, a little bit of sea salt, and a little bit of baking soda. You want to sift all of these dry ingredients for the cupcakes together, to make sure all of the different ingredients are completely incorporated. This will also mean the once you bite into that finished cupcake, you know the cake will be deliciously consistent. 

Next, you’ll add three eggs into your butter and sugar mixture, as well as a teaspoon of pure vanilla extract. Once this is complete, you are ready to start adding in your sifted dry ingredients, alternating this with sour cream. Place the mixer on low and alternate adding in your dry ingredients and sour cream until all ingredients are together. Make sure the mixture is totally blended. 

Once the mixture is fully blended, you’re ready to put your batter into the cupcake liners. Frances recommends using an ice cream scoop that is coated in not stick cooking spray to transfer the batter to the liners. The ice cream scoop will help ensure you get an even amount of batter into each liner, and is also much cleaner than using a spoon or a spatula – a win-win!

Then, the cupcakes are placed into the oven at 350 degrees for 10 minutes to bake. The cupcakes are then rotated and baked for another 10 minutes, for 20 minutes total baking time. Once the cupcakes are finished baking, remove them from the oven and allow them to cool completely before applying frosting. 

You can use whatever kind of frosting you like with these gluten free chocolate cupcakes, but today Frances uses a classic gluten free vanilla frosting. These cupcakes are killer, and full of delicious chocolate flavor! Enjoy! 




Difficulty: Easy


  • 1 ½ cups granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup sweet white rice flour
  • ¼ tsp xanthan gum
  • ¾ cup sour cream
  • 1 ½ sticks unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 cup cocoa powder, dark or Dutch process
  • 1 tsp baking powder
  • ¼ tsp sea salt


Preheat oven to 350 degrees. On high speed beat the butter and sugar for 15 minutes, scraping down the sides of the bowl to ensure even mixing. Place the cupcake liners into the muffin pans. In a separate bowl, sift the flour, cocoa, baking powder, xanthan gum and sea salt. Add the eggs one at a time to the butter mixture, followed by the vanilla extract. Turn the mixing machine to low and gradually add the flour mixture, alternating with the sour cream and ending with flour. Fill the cupcake liners 1/2 way. Bake for 10 minutes and then rotate pans and bake for an additional 10 mins. Allow to cool in the pan for 5 minutes before transferring to a wire rack. Makes 24 cupcakes
Frances Largeman-Roth, RDN

This video features Frances Largeman-Roth, RDN. Frances Largeman-Roth is a nutritionist and cookbook author in New York City.

Duration: 3:03. Last Updated On: Nov. 8, 2017, 6:14 p.m.

Nutrition Information

Recipe Serves 24
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
7% Complete
12% Complete
15% Complete
2% Complete
20% Complete
4% Complete
26% Complete
3% Complete
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Cholesterol
Lower Cholesterol
Gluten Free
Gluten Free
Lower Sodium
Lower Sodium
Lower Carbohydrate
Lower Carbohydrate
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