These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.

1 1/2 cups granulated sugar

2 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend

3/4 cup unsweetened cocoa (I use Rodelle )

1 1/2 teaspoons gluten-free baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk (or dairy-free milk)

1/2 cup vegetable oil

1 1/2 teaspoons gluten-free vanilla extract (I use Rodelle )

3/4 cup boiling water (for activating the cocoa)

1/2 cup butter (or dairy-free butter)

1/2 cup unsweetened cocoa powder

4 1/2 cups powdered sugar

1/4 cup milk (or dairy-free milk)

Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
Stir in boiling water.
Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
Frost cupcakes.
Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.