- 1 cup granulated sugar
- 2 eggs
- 1 1/4 cups King Arthur Gluten Free Flour
- 1 1/2 teaspoons baking powder
- 4 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon xantham gum
- 1/2 cup vegetable oil
- 1/2 cup silk dark chocolate almond milk
- 1 teaspoon vanilla
Preheat the oven to 350* F and line your muffin tin with paper baking cups.
Now beat those eggs with the sugar in a large bowl. Medium speed... beat the hell out of them. I mean fluff that mess up.
In another bowl combine the flour, baking powder, salt, xantham gum and cocoa powder. Now pour it into the sugar mixture and lets whip it and whip it good. No really just use your beater and combine everything. You actually shouldn't ever beat the piss out of gluten free baked goods. They are persnickety.
Add the oil, chocolate almond milk and vanilla and beat about 1 minute until smooth. Again.. be gentle, she's a sensitive dish.
Fill the cupcake papers with the batter and bake 16-20 minutes until the center springs back when poked slightly.
Now frost them!! -- Frosting recipe can be found HERE.