2 1/4 cups Bob's Red Mill or King Arthur Gluten-Free all-purpose baking flour
1 1/2 tsp xanthan gum
1 tbsp baking powder
3/4 tsp salt
3/4 cup Dutch-process cocoa powder
1 cup boiling water
1 cup sugar
1/2 cup packed dark brown sugar
6 tbsp unsalted butter, softened
1/2 cup vegetable oil
1 tbsp vanilla extract
5 large egg yolks, at room temperature
Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside.
Whisk the flour, xanthan gumk baking powder, and salt in a medium bowl; set aside.
Combine the cocoa powder and boiling water, whisking until well incorporated; set aside.
Into a large mixer bowl, place the sugars, butter, oil, and vanilla. Using the paddle attachment, if available, mix on medium speed of electric mixer until the ingredients are fully incorporated and slightly fluffy, about 3 to 5 minutes; scrape down sides of bowl as needed. Add egg yolks and beat until combined.
With mixer on medium-low, add the flour mixture in three batches alternating with the cocoa mixture. Begin and end with the flour mixture. Beat only until the flour is incorporated. Scrape down bowl until all traces of flour disappear.
Fill each cupcake liner with 4 tablespoons of batter. Place in oven and bake at 350 degrees for 14 to 16 minutes.
Remove from oven and cool in pans on a wire rack for 5 to 10 minutes. Remove cupcakes to racks to cool completely.
Frost with your favorite frosting.
Note: File Photo