Ingredients

   1 Cup Sugar

   1 1/2 Cup Gerti's Gluten Free Flour

   1/2 Cup Unsweetened Cocoa Powder

   1 1/2 tsp. Baking Powder

   1/2 tsp. Salt

   2 Large Eggs

   1/2 Cup Milk

   1/4 Cup Veggie Oil

   1 tsp. Vanilla Extract

   1/2 Cup Boiling Water

Directions:

Preheat oven 350 degrees. Line muffin tin with paper liners.

  Start a small pan of water heating to boiling.

  Sift or whisk together the dry ingredients in a large mixing bowl or the bowl of a stand mixer. 

Add eggs, milk, oil, and vanilla extract to dry ingredients mix well, add boiling water mixing well. (If using a stand mixer make sure you scrape the bottom a few times when mixing). 

Distribute batter between the prepared muffin cups. 

Bake for 20 - 25 minutes until a toothpick comes out clean. 

Remove from muffin tin to a cooling rack, cool thoroughly.

Whipped Chocolate Frosting

Ingredients:

    1 Cup Heavy Whipping Cream

   3 Tbl. Unsweetened Cocoa Powder

   1/2 Cup Powdered Sugar

Directions:

Beat heavy whipping cream on medium to high until it thickens and soft peaks form. (I used my old hand mixer for this recipe). 

Sift powdered sugar and Cocoa powder into the bowl. 

Stir together just a bit so mixer won't send the powders flying. 

Beat on high until fluffy or until stiff peaks form. (see note below).

            I love a good chocolate cupcake! The cupcakes in the pictures were for my household, so I went for fluffy. 

If I was doing them for a birthday party or gathering, I would have gone with stiff peaks for pipping.