Mixing bowl with mixer and paddle attachments
Medium mixing bowl with whisk
Disposable cupcake pans enough to make 24
Cupcake liners
Wire cooling racks
Piping bag and nozzle for decoration or frosting
Large container with lid or cupcake carrier with lid
Medium saucepan
2 cups granulated sugar
2 cups pillsbury gluten free flour
1 tsp baking soda
1/4 tsp of salt
1 cup equal to to sticks of salted butter
1/3 cup cocoa powder mixture of Dutch processed cocoa and Hershey’s special dark cocoa
1 cup of water
1/2 cup buttermilk
2 eggs
1 tsp vanilla extract

2 cup s granulated sugar 2 cup s pillsbury gluten free flour 1 tsp baking soda 1/4 tsp of salt 1 cup equal to to sticks of salted butter 1/3 cup cocoa powder mixture of Dutch processed cocoa and Hershey’s special dark cocoa 1 cup of water 1/2 cup buttermilk 2 eggs 1 tsp vanilla extract

Preheat oven to 350 f or 180 c.
Line cupcake pans set aside.
In medium mixing bowl combine flour, sugar, baking soda and salt whisk to incorporate set aside.
In a medium sauce pan, combine cocoa, butter, and 1 cup of boiling water. Bring to a boil whisking constantly remove from heat add to dry ingredients beat until combined.
Add buttermilk, eggs, and vanilla beat for two minutes.
Fill cupcake liners 2/3 full use wet fingers to smooth out the tops.
Bake for 17 minutes or until a toothpick comes out clean. Cool in pan 4 minutes then transfer to wire rack. Cool completely before frosting store in container for two weeks in refrigerator.