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Gluten Free Confetti Cupcake

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Ingredients
  

  • 4 ounces white chocolate, chopped coarsely
  • 6 tablespoons vegetable oil
  • 6 ½  ounces (3/4 cup plus 2/3 cup) Gluten-Free flour blend* (I recommend Cup 4 Cup)
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 ½ ounces (1/2 cup) sugar
  • 1/3 cup sour cream
  • 1/4 cup rainbow sprinkles

Instructions
 

FOR THE CUPCAKES:

  • Adjust your oven rack to the middle position and heat oven to 325 degrees. Line 12-cup muffin tin with paper liners. Microwave chocolate and oil together in a bowl at 50 percent power, stirring often, until chocolate is melted, about 2 minutes; whisk smooth and let cool slightly. In a separate bowl, whisk flour blend, baking powder, baking soda, and salt together.
  • In a large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and sour cream until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth. Gently whisk in rainbow chips or sprinkles until thoroughly incorporated
  • Portion batter evenly into prepared muffin tin. Bake until cupcakes are set on top and toothpick inserted into the center of cupcakes comes out clean, 19 to 22 minutes, rotating muffin tin halfway through baking.
  • Let cupcakes cool in muffin tin for 10 minutes, then transfer to wire rack and let cool completely - about 1 hour. (Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 1 day.)

FOR THE FROSTING:

  • The majority of frosting is gluten-free. Choose or make your favorite frosting. Spread or pipe frosting onto cupcakes before serving.

Notes

* If you choose to use a gluten-free flour blend without xanthan gum, add