Chocolate Devil's Food Cupcakes

Ingredients:
1 cup boiling - hot water
1 cup cocoa powder
1 cup brown rice flower
1/2 cup sorghum flour
1/2 cup potato flour
2 teaspooon baking soda
1 teaspoon xanthan gum
1/8 teaspoon salt
2 cups granulated sugar
8 tablespoons (1 stick) salted butter, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk

Directions:

1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk the hot water and cocoa powder together.
3. In another large bowl, stir together the brown rice flour, sorghum flour, potato flour, baking soda, xanthan gum and salt.
4. Add the sugar and butter to the cocoa mixture. With an electric mixer on high speed, beat until a smooth, shiny mixture forms, about 30 seconds. Then beat in the eggs and vanilla extract on low-speed until incorporated.
5. Add half of the flour mixture and beat on low speed just until combined; there may be dry spots. Add 1/2 cup of the buttermilk, ixing on low speed until just incorporated. Repeat with the remaining flour mixture and the remaining buttermilk and fill 4 more cupcake liners; set aside. Bake for 15-20 minutes, until the centers of the cupcakes are firm to the touch.
6. Remove the cupcakes from the muffin tin and let them cool completely on a wire rack. Repeat with the remaining batter.
7. Once the cupcakes are cool, use a small spatula or butter knife to ice them with your choice of icing. Store in an airtight container in the regrigerator for up to 5 days.

The icing I chose:
Chocolate Buttercream Icing:
Ingredients:
8 tbsp (1 stick) butter, at room temperature.
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 cup icing sugar
2 tbsp milk

Directions:

1. In a large bowl, cream the butter with an electric mixer. Add the cocoa powder and vanilla. Gradually add the icing sugar, beating well on medium speed and scraping the sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add the milk and beat on medium speed until the icing is light and fluffy.
2. Keep the bowl covered with a damp cloth until ready to use. For best results, also keep the bowl of icing in the refrigerator when not in use.
3. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Bring back to room temperature and rewhip before using.