Chocolate Cupcakes

subheading: Gluten-Free Chocolate Cupcakes:

Scant ⅓ cup milk, ⅓ cup minus ½ tablespoon (any kind, dairy or non-dairy works), or use ⅓ cup buttercream and skip the vinegar

½ tablespoon white vinegar

56 g ( ⅓ cup) sweet rice flour, also called "mochiko" - different from "white rice flour" or "brown rice flour"

33 g ( ¼ cup + 1 tablespoon) gluten-free oat flour

28 g ( 3 tablespoons) millet flour

43 g ( ¼ cup + 2 tablespoons) unsweetened Dutch-processed cocoa powder

168 g ( ¾ cup + 1 tablespoon) granulated sugar

¾ teaspoon baking powder

¼ teaspoons baking soda

½ teaspoon kosher salt

1 large egg, room temperature

1½ tablespoons neutral vegetable oil, sunflower, safflower, or canola oil

½ teaspoon pure vanilla extract

¼ teaspoon chocolate extract, or ¼ teaspoon more vanilla extract

⅓ cup hot water

subheading: Chocolate Buttercream:

1 cup ( 8 oz) unsalted butter, just about room temperature 60 to 70°F

3 cups ( 360 g) powdered sugar, sifted

½ cup ( 54 g) unsweetened Dutch-processed cocoa powder, sifted

¼ teaspoon kosher salt

1½ teaspoons pure vanilla extract

½ teaspoon chocolate extract, or ½ teaspoon more vanilla extract

2 to 3 tablespoons milk or heavy cream, dairy or non-dairy

Optional: Sprinkles

Directions at snixykitchen.com

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