Chocolate Cupcakes with Vanilla Frosting

Yield: 10 servings
Prep Time: 15 minutes
Total Time: 40 minutes

For the Chocolate Cupcakes
2 cups gluten-free all-purpose flour 
1½ cups granulated sugar 
¾ cup cocoa powder
½ cup brown sugar 
2 teaspoons baking powder 
1 teaspoon salt 
2 eggs 
1½ cups chocolate milk   
½ cup vegetable oil 
2 teaspoons vanilla extract 
½ cup boiling water 

For the Frosting
1 pound box powdered sugar
½ cup butter, softened
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Sprinkle or other edible decorating items, if desired
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1. Preheat oven to 350 degrees F and lightly grease a 12-cup cupcake/muffin pan with nonstick spray or cupcake liners. Set aside.
2. To make the cake batter, in a mixing bowl, whisk together gluten-free all-purpose flour, granulated sugar, cocoa powder, brown sugar, baking powder and salt. Set aside. 
3. In the bowl of a standing mixer, beat together eggs, chocolate milk, oil and vanilla extract.
4. Slowly add the dry ingredients into the wet ingredients, mixing well after each addition. Slowly add in the boiling water and mix well until a smooth batter forms. 
5. Divide the batter evenly among the prepared baking cups and bake for 15 to 18 minutes until a toothpick inserted into the center comes out clean. Let cool completely on a cooling rack.
6. While the cupcakes are cooling, make the frosting. 
7. To make the frosting, combine the powdered sugar, butter and vanilla extract in a food processor. Pulse the mixture as you add in the milk. Add milk until desired consistency is reached. The frosting should heavily coat a spoon. 
8. Once cooled, frost each cupcake and decorate with sprinkles, if desired.