Chocolate Cupcakes with Chocolate Cream Cheese Frosting

For the cake:

Preheat your oven to 350 F. Place 18 liners in a standard-size muffin pan(s) and spray the liners lightly with a gluten-free non-stick cooking spray.

In the large mixing bowl of an electric mixer, combine the dry ingredients: flour (both amounts), sugar, cocoa powder, baking powder, baking soda, xanthan gum and sea salt. Using a wire whisk attachment for mixing up this batter is preferable.

Add the half-and-half, eggs, oil, and vanilla and beat on the lowest speed until the eggs are incorporated. Then beat at medium speed for 2 minutes. Stop and scrape the side of the mixing bowl if needed.

While the mixer is running on low speed, slowly pour in the warm coffee and mix until fully incorporated. The batter will appear very thin.

Fill each liner ¾ full with the batter. Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Do not over-bake.

Remove from the oven and place pans on a wire rack to cool for a few minutes. Remove cupcakes from pans and finish cooling on the wire rack.

When completely cool, frost them.

For the frosting:

In the large mixing bowl of an electric mixer, beat the cream cheese and butter until fluffy and free of lumps. (The cream cheese must be at room temperature/soft to avoid lumps in the frosting.) Stop mixing and scrape the sides of the bowl as needed. Add the cocoa and vanilla. Beat until incorporated. Add the powdered sugar and beat for 5 minutes on high. Once again be sure to stop and scrape the sides and bottom of the bowl to get any lumps incorporated. Frosting should be light and fluffy. Add more powdered sugar if needed to reach this consistency.

Frost the cupcakes using your preferred method and refrigerate. Note: I use a soup spoon to scoop up the frosting and then spread/swirl it around on the top of the cupcakes using the back of the spoon.