1.5 Cup Gluten Free Flour Blend
½ Cup Cocoa Powder
1 Cup Sugar
½ tsp Salt
2 tsp Baking Soda
2.5 fl. oz. Vegetable Oil
1 Tbsp. White Vinegar
1 tsp Gluten Free Vanilla Extract
1 Cup Hot Coffee
Whisk all wet ingredients together (NOT THE COFFEE)
Whisk all dry ingredients together and add into wet mixture.
Whisk until combined and most of the lumps are gone.
Whisk in hot coffee until combined.
Mixture should appear very thick and gummy.
Bake at 350F until top of cupcake springs back to the touch, about 18 minutes.