For the GF Chocolate Cupcakes

• Preheat the oven to 350 and line two cupcake pans with 18 total liners.
• In a stand mixer with the paddle attachment, cream the butter and sugar for 3 minutes, until lightened in color and fluffy.
• Add in the vanilla and eggs, mix to combine.
• In a separate bowl, whisk together the GF flour, cocoa powder, baking soda, and salt.
• Alternate adding the dry ingredients and the buttermilk into the mixer in 5 total additions, starting and ending with dry ingredients. Then, do a final mix with a rubber spatula to make sure everything is well incorporated.
• Use a large ice cream scoop with a trigger to portion the cupcake batter into the pans. The liners should be 2/3 full.
• Bake at 350 for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let cool completely. 

For the GF Oreo SMBC

• Place the bowl of a stand mixer over a saucepan filled with 2-3 inches of water, making sure the bottom of the mixer bowl isn’t touching the water.
• Add the egg whites and sugar and heat until 165 degrees and sugar has dissolved. Test by rubbing it between your fingers. It should be completely smooth.
• Then whip in the mixer using the whisk attachment until medium stiff peaks form and it comes to room temperature. About 10 minutes.
• Switch to paddle attachment.
• Add a pinch of salt, vanilla, and the Oreo cream centers, mix to combine.
• Add butter 1 TBSP at a time, waiting until it’s incorporated before adding more. 
• Once all butter is incorporated, continue mixing until thickened and silky smooth. If it starts to look curdled, just keep mixing and it will come together.
• Stir in the crushed GF Oreo Cookies.
• Place in piping bag with your favorite tip (I used Wilton 8B) and pipe buttercream onto cooled cupcakes.
• Serve immediately, or keep on the counter for 2 days or up to a week in the fridge.