1 cup sugar
128 grams Due North GF All-Purpose Flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1 large eggs + 1 lg egg white
1/2 cup milk, room temp
1/3 canola oil
1 tsp vanilla extract
1/2 cup water, boiling
CHOCOLATE CREAM CHEESE FROSTING
8 oz cream cheese, cold
1/2 cup butter, room temp
1/2 cup Ghirardelli unsweetened cocoa
2 cups powdered sugar
1 tsp vanilla extract
Bring eggs to room temperature by placing in a warm water bath for 5 minutes
Bring milk to room temperature
1- Combine flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a medium bowl and sift. Sifting will make create a lighter/softer cupcake. Set aside.
2- Line muffin tin with about 16 cupcake liners. Gently spray with non-stick cooking spray. This will allow cupcakes to pull apart from liners easier.
3- Either in a large bowl using a hand mixer or stand mixer, combine eggs, milk oil, and vanilla extract. Mix until incorporated.
4- Add sifted flour combination.
5- Heat 1/2 cup of water in a large glass measuring cup in the microwave until boiling (1-2 minutes). Slowly pour water into batter and mix until fully incorporated. The batter will be thin.
6- Using an ice cream scoop, place the batter into liners until about 3/4 full (about 1/4 inch from the top). This may seem too much as gluten cupcakes are about 2/3 full. Trust me, these are gluten free and will rise just a bit over the liner.
7- Preheat oven to 350º (325º for convection oven) now…this allows you to wait to bake!
8- Bake for about 20-25 minutes until internal temperature is about 205-210º and tops of the cupcakes spring back when gently touched. Do not over bake. Remember, the toothpick test doesn’t work for gluten free.