Cupcakes
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose gluten free flour mix
1/2 tsp xanthan gum
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla extract
Methods:
Preheat oven to 350°F. Line a muffin tin with paper liners.
In a large bowl, combine cocoa powder, flour, xanthan gum, sugar,
baking soda, baking powder, and salt. Add eggs, warm water, buttermilk,
oil, and vanilla to dry ingredients. Mix until batter is smooth and fill
prepared baking cups 2/3 full. Bake around 20 minutes, until tops
spring back when touched.
Nutella Cloud Frosting
Makes enough to frost 12-15 cupcakes
1 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, melted and cooled slightly
1/3 cup Nutella
1 tablespoon milk
Methods:
In a large bowl, beat butter and powdered sugar for a minute until
well combined. Add vanilla and mix until combined. Add the melted (and
cooled) chocolate and beat on medium speed until frosting smooth.
Finally, add Nutella and beat until well combined. Pipe onto cooled
cupcakes.
Makes 20-24 cupcakes 
