1/2 c. unsalted butter (1 stick)
1/2 c. (120 g) brown sugar
2/3 c. (140g) white sugar
2 eggs
1 egg yolk
2 tsp vanilla extract
1 c. (96 g)cocoa powder
120g (1 1/8 c.) gluten free flour mixture
1 tsp xanthan gum
1 2/3 tsp baking powder
2/3 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup brewed coffee
1. Cream butter, add sugars and mix until fluffy.
2. Add eggs and egg yolk, one at a time, mixing between additions.
3. Add vanilla and mix well.
4. Sift together dry ingredients (cocoa, flour, xg, bp, bs, salt), add 1/3 to bowl and mix until incorporated.
5. Mix wet ingredients, add 1/2 to bowl. Stir.
6. Add 1/3 dry ingredients, stir. Add rest of wet ingredients, stir. Add rest of dry ingredients, stir.
7. Bake at 350 degrees for 16-18 min (mini cupcakes), 20-22 min (regular cupcakes, or 30-35 min (9x13 pan). Longer for 8 or 9 inch rounds.
1/2 c. (120 g) brown sugar
2/3 c. (140g) white sugar
2 eggs
1 egg yolk
2 tsp vanilla extract
1 c. (96 g)cocoa powder
120g (1 1/8 c.) gluten free flour mixture
1 tsp xanthan gum
1 2/3 tsp baking powder
2/3 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup brewed coffee
1. Cream butter, add sugars and mix until fluffy.
2. Add eggs and egg yolk, one at a time, mixing between additions.
3. Add vanilla and mix well.
4. Sift together dry ingredients (cocoa, flour, xg, bp, bs, salt), add 1/3 to bowl and mix until incorporated.
5. Mix wet ingredients, add 1/2 to bowl. Stir.
6. Add 1/3 dry ingredients, stir. Add rest of wet ingredients, stir. Add rest of dry ingredients, stir.
7. Bake at 350 degrees for 16-18 min (mini cupcakes), 20-22 min (regular cupcakes, or 30-35 min (9x13 pan). Longer for 8 or 9 inch rounds.
