Gluten Free Chocolate Buttermilk Cupcakes
GF 1-to-1 Baking Flour
Preheat oven to 350°F. Line mufﬁn tin with paper liners.
In a large bowl, combine ﬂour, sugar, baking powder, baking soda and salt, set aside.
Combine cocoa powder and hot water in
the bowl of a mixer and whisk until a thick paste forms.
Add egg and egg white and mix to combine.
Add melted butter and buttermilk and whisk until smooth.
Add ﬂour mixture and mix to combine.
Portion batter into prepared mufﬁn tin.
Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17–20 minutes.
Let cool completely (about 30 minutes) before frosting.