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N/A Servings
Makes about 15 mini muffins Difficulty
Easy
Ingredients
1/3 cup water 1/3 cup prunes, chopped 1/4 cup gf cocoa powder 1/4 cup gf bittersweet chocolate, chopped 3 Tablespoons brown sugar, packed 1 large egg 1/4 teaspoon gf vanilla 1/4 teaspoon baking soda 1/8 teaspoon salt 2 Tablespoons gf flour Powdered sugar for dusting
Directions
Preheat the oven to 325°F.
Bring the water and prunes to a boil. Once the mixture reaches a boil, remove from the heat and transfer to a food processor. Add the cocoa powder and chocolate. Pulse to combine. Let mixture cool for a few minutes. Add the brown sugar, egg, vanilla, baking soda and salt. Purée until smooth. Add the gf flour. Pulse until incorporated.
Line mini muffin cups with paper muffin liners or grease the muffin tin. Spoon the batter into the prepared muffin cups (fill about two-thirds full). Bake for about 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cook cupcakes in the pan for 10 minutes, then turn out onto a rack to cool completely. Just before serving dust with powdered sugar.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gluten-free flour in this recipe (www.glutenfree.com).
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