2 cups (280 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
3/4 cup (60 g) natural cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 cups (327 g) packed light brown sugar
1 1/3 cups (10.6 fluid ounces) warm water
8 tablespoons (112 g) unsalted butter, at room temperature
1/2 cup (120 g) sour cream, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
Preheat your oven to 325°F. Line 2 standard 12-cup (or 2 miniature 24-cup) muffin tins with liners, and set them aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the water, butter, sour cream, eggs and vanilla, mixing to combine after each addition. The batter will be soft and relatively thick. Fill the wells of each muffin cup about 3/4 of the way with batter. Shake each tin from side to side and back and forth gently to smooth the top of the batter in each well. Place the tins, one at a time, in the center of the preheated oven and bake until the tops of the cupcakes spring back when pressed lightly (about 11 minutes for the minis and 22 minutes for the standard size). Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.
Taken from http://glutenfreeonashoestring.com/gluten-free-devils-food-cupcakes-chocolate-glaze/
This actually makes 24 cupcakes. A few more, actually. They’re fantastic. And none of my coworkers could tell that they were gluten free. I frosted them with this:
1 cup softened butter
1/2 cup cocoa powder, sifted
5 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk
Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.
Taken from http://www.laurenslatest.com/the-best-and-easiest-chocolate-frosting-birthday-cake/