• Line a cupcake pan with cupcake liners (you might need a couple more, sometimes this recipe makes a dozen cupcakes, sometimes 14). Preheat the oven to 350 degrees F (177 C). Preheat more than enough water on the stove (or however you want), so that it will be boiling when it's time to mix into the batter.
• In a medium-sized bowl, whisk the GF flour, cocoa powder, baking powder, baking soda, and salt together until there are no cocoa lumps. In a large bowl using an electric hand-mixer (you could also use a stand mixer), whip the sugar, oil, and eggs together until light and fluffy.
• Add half of the dry mixture and mix until combined. Pour in the vanilla and milk of choice and mix until incorporated. Add the remaining dry mixture and mix until completely smooth. Scrape the sides and bottom of the bowl with a spatula to ensure nothing goes unmixed. While the mixer is running on low-speed, carefully pour in the boiling water. Once it is added, turn the mixer to high and mix very well.
• Distribute the batter between the cupcake liners, filling each one ⅔ full. Bake for 15-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely at room temperature.

Frosting:

• In a large glass bowl, heat the chocolate in the microwave 20 seconds at a time, mixing well in between each interval, until melted and smooth. Add the salt and if the bowl feels quite warm, let it cool down slightly for about 5-10 minutes (it's okay if it's a little warm).
• Add the butter and vanilla to the chocolate and salt mixture and mix (using an electric hand mixer) for a couple minutes, until well combined and silky smooth. Add the cocoa powder and mix until combined. Add ½ cup of powdered sugar and mix on low speed until combined. Repeat 2 more times (total three ½ cup additions). Scrape the sides and bottom of the bowl with a spatula and continue mixing until fluffy and you are absolutely certain everything is well combined.

Assembly:

• If you are not piping, add a good sized glob of frosting to the top of each cooled cupcake and spread with a frosting spatula. Have fun and add creative swoops, swirls, or patterns using a spoon, the tip of a frosting spatula, or a knife. Enjoy!
• If you are piping, add your desired piping tip to a piping bag (I recommend a large-sized tip). Transfer the frosting to the bag and pipe to decorate the cooled cupcakes however you wish! Enjoy!