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