Gluten Free Double Chocolate Cupcakes

These gluten free cupcakes are so good, you won't even be able to tell there's no flour in them! 

• 2 ½ cups gluten free all-purpose flour, I use Bob's Red Mill
• 2 cups sugar
• 1 cup cocoa powder
• 1 heaping teaspoon Xanthan gum
• 1 teaspoon salt
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 eggs
• 1 Tablespoon vanilla extract
• ¾ cup boiling water

Chocolate Buttercream

• 1 cup butter, softened
• ½ cup cocoa powder
• 1 lb bag of powdered sugar
• 1 Tablespoon vanilla
• 2 Tablespoons heavy cream (or more as needed)

In the bowl of your stand up mixer whisk together your dry ingredients until well blended. Slowly add the buttermilk, oil, eggs and vanilla. Add hot water. Mix on low speed, just until incorporated. Careful not to over mix. Pour into prepared cupcake liners and bake at 350 degrees F for 18-20 minutes. Or until tops bounce back when touched. Let cool and then frost.

To make buttercream: beat butter on high until creamy. Slowly add powdered sugar and cocoa powder. Add vanilla and heavy cream and mix until creamy. Adding more heavy cream until you get the desired consistency. Pipe onto cooled cupcakes.

Makes 30 cupcakes.