Gluten-Free Chocolate Cupcakes

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. 2

   In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, unsweetened cocoa powder, gluten-free baking powder, baking soda, and salt until well combined.

3. 3

   In a separate bowl, beat the eggs, then add the unsweetened almond milk, vegetable oil, and vanilla extract. Mix until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined.

5. 5

   Carefully add the boiling water to the batter and mix until smooth. The batter will be thin; this is normal.

6. 6

   Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

7. 7

   Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. 8

   Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. 9

   Once the cupcakes are completely cool, frost each with chocolate buttercream frosting.

10. 10

    Serve and enjoy your delicious gluten-free chocolate cupcakes!