Preheat oven to 350º F. Prepare 12-cup muffin pan with paper liners. Set aside.
In a large bowl add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine or, using your paddle attachment on stand mixer, mix until combined.
Add milk, oil, eggs, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.
Distribute cake batter evenly between the prepared cupcake tins, filling no more than ⅔ full. (See recipe notes.) Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
The key when portioning out cupcake batter is to not overfill the tins. Unlike muffins, which rise quickly to have domed tops, you'll want your cupcakes to be as even and uniform as possible for frosting.Therefore, I recommend filling the cups one-half to two-thirds full, and no more! If you still have batter leftover, use an additional muffin pan.Also, use a tool to distribute the same amount of batter into each cup. I use a trigger ice cream scoop because it gets the job done quickly and cleanly, but you may also use a 1/4 measuring cup.
CAN I HALVE OR DOUBLE THE RECIPE?
Yes. This recipe makes 12 chocolate cupcakes, but it may be halved for a smaller batch or doubled to make 24 cupcakes.
STORING / FREEZING CUPCAKES
For best results, serve these cupcakes at room temperature. Although some frostings have to refrigerated, I highly recommend setting the cupcakes out several hours before serving to reach room temp.Gluten free cakes especially have a tendency to dry out when refrigerated, so I wouldn't advise storing them for over 24 hours in the fridge. If you need to make the cupcakes ahead of time, freeze the frosted or unfrosted cupcakes until shortly before serving.Freezing Unfrosted Cupcakes: Wrap each completely cooled cupcake securely in plastic wrap. Transfer wrapped cupcakes to a gallon freezer bag and freeze up to 3 months.When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour before frosting and serving.Freezing Frosted Cupcakes: Place frosted cupcakes on a baking sheet and freeze until the frosting solidifies. Wrap each cupcake securely with plastic wrap and transfer to a gallon freezer bag to freeze up to 3 months.