Gluten Free Chocolate Cupcakes

1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with liners and set aside.
2. Whisk together all dry ingredients in a large bowl.
3. Beat in all wet ingredients on medium speed until well combined, making sure you get all of the dry ingredients from the bottom. the batter will be on the thinner side, but not too runny.
4. Use a cookie scoop or spoon and add the batter in 12 lined cupcake tins, filling about 3/4 of the way full. 
5. Add to the center of the oven for 18-22 minutes. Check at 18 minutes and if a toothpick comes out clean, remove from the oven.
6. They will continue to cook slightly as they sit, so careful not to over bake because this will dry out the cupcake. In my oven, they are generally done at the 20 minute mark. 
7. Remove from the oven and let cool in the pan for about 10-15 minutes, then transfer to a wire rack to finish cooling.
8. To make the buttercream, beat the room temperature butter with an electric mixer until fluffy.
9.  
10. Beat in the cocoa powder. Beat in 2 cups of powdered sugar, then beat in 2 tbsp of milk and vanilla.
11. If you want the frosting more chocolatey, you can sub some of the sugar for more cocoa, or vice versa for less chocolate. If the frosting is too thin, beat in a bit more sugar, too thick add more milk until it reaches your desired consistency.
12. Let the cupcakes cool completely before frosting. Frost withpiping tips or keep it simple and use a knife!

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