Worlds most moist gluten free chocolate cake with worlds best chocolate fudgy frosting of glory.

 
I love a good challenge! After about a month of studying I managed to morph my traditional cupcake base recipe into this fabulous little treat, and oh how wrong I was to hate gluten free. These are hands down some of the most delicious cupcakes I have ever made. They where moist and light. They kept for days with out drying out, and I didn’t have to worry for a second about over beating the dough. It might be Devils Food Cake, but I swear these are sent straight from heaven. 
First and foremost, you need a good flour blend. I did not make the flour blend up. Nor could I ever even know where to start. But this girldoes.  SeriouslySouthernDevilsFoodCake3 (1), this flour blend turned out amazing. If you have your own you love, you can use that, but eventually, try this one! I bought most everything from Winco bulk bins (So I dont have a clue as to exact brands), except for the potato starch, which is Bob’s Red Mill.

Worlds Most Moist Gluten Free  Chocolate Cake: 
1 + (1/2) teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
2 oz baking chocolate (Any % you feel comfortable with. I don’t want to tell you have to live your life. I used 54%)
2 cups packed brown sugar
3 teaspoons vanilla
1/2 cup butter
1/2  cup shortening
1 cup buttermilk*
3 eggs*
1/3 cup sour cream*
*Bring to room temperature before baking.
1. In separate bowl sift flour blend, baking powder, baking soda, salt, and cocoa powder. Set aside.
2. In mixer with whisk attachment, whip butter and shortening until light and fluffy. It should have a very pale yellow look and be very smooth.
3. Add the 2 cups brown sugar to butter mix until light and fluffy.
4. One at a time, add eggs. Then vanilla followed by the sour cream. Whisk until light and fluffy.
5. In small pan, heat up the buttermilk and the baking chocolate to about 120 F. WARNING: Will not look smooth like chocolate milk and actually look quite disgusting. I promise its supposed to look a little chunky and brown. It’s normal. Promise.
6. Starting out with the flour alternate adding the flour mix and the chocolate buttermilk starting and ending with flour. (Pattern is: Flour, milk, flour, milk flour.)
7. Whisk on high for about a minute until they look light and fluffy. The awesome thing about GF is you don’t have to worry about over mixing!
8. Bake for about 15 minutes at 350. Toothpick should come out clean, and cake should spring back when touched lightly. Makes about 2 dozen.
Worlds Best Chocolate Fudgy Frosting of Glory: 
3 cups (sifted) powdered sugar
1/4 cups cocoa powder
7 tablespoons butter
3 tablespoons whole milk
3 tablespoons buttermilk
1 teaspoon vanilla
2 oz bakers chocolate
Salt to taste
1. When sifting the powdered sugar, sift in the cocoa powder and set aside.
2. In mixing bowl with whisk attachment, beat butter until smooth and fluffy.
3. In small pan, warm up buttermilk, milk, and bakers chocolate until chocolate is melted. Again, it wont be pretty.
4. Add about a cup of the powdered sugar mix to the butter, first. Alternate adding powdered sugar and milk mix until both are gone.
5. While mixing on high, add vanilla, and a pinch of salt.
6. Mix on high until stiff and fluffy. If too runny add more powdered sugar. If not smooth enough add in drops of milk (though I usually just add in imitation vanilla instead, because I am a vanilla-aholic.)
7. Spoon on, knife on, dip on, or pipe on to cooled cupcakes. Frosts about 2 dozen.

 

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