I like this recipe because it doesn't rely too heavily on the flour. Any recipe that has as much chocolate and butter as it does flour is okay by my. This method of making cake batter results in a spectacular spongy structure. If you would like to make this with regular gluten-ful flour, simply substitute it out by volume and omit the chia seed if desired.
I adapted both of these recipes from the Joy of Cooking, which I use constantly for recipe inspiration.
Chocolate Cupcakes Recipe
Makes 9 large or 12 small cupcakes
Have all ingredients at room temperature. Heat the oven to 350 F.
Whisk together in a medium mixing bowl, then set aside:
1/2 cup gluten-free cake or pastry flour with xanthan gum
1/2 cup dutch processed cocoa
1/4 tsp salt + a pinch
1 tsp baking powder
1/2 tsp chia seed
In the bowl of a stand mixer, cream with the paddle attachment for 30 seconds:
1 stick (1/2 cup) unsalted butter
With the mixer running on medium, slowly add:
1/2 cup granulated sugar
1/4 cup brown sugar
When the sugar is incorporated into the butter, set the mixer to high and whip the butter and sugar together until lightened in color and very fluffy, about 5 minutes. It's ready when the butter feels light and fluffy on the tongue and the sugar is mostly dissolved. Add one at a time and mix in on medium speed:
Slowly add the flour mixture and mix until it's just incorporated. Scrape down the sides of the bowl and re-mix as necessary.
Divide the batter between 9-12 cupcake liners. Bake at 350 for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool before frosting (see below for a delicious dark chocolate frosting recipe).
Bittersweet Chocolate Glaze or Frosting
Heat on low, stirring constantly until it's melted:
3 oz dark chocolate
3 Tablespoons water
Take the mixture off the heat and stir in:
3 Tablespoons butter
Stir the butter into the chocolate until very smooth. Stir occasionally as it cools. Use at 90 degrees for a glaze or at room temperature for a frosting.