For the cupcakes: 8 oz. bittersweet chocolate 1-1/2 cups sugar 1-1/2 cups gf flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 1/2 cup sour cream 1/2 cup canola oil 2 large eggs, lightly beaten
For the Frosting: 8 oz. cream cheese 2 teaspoons vanilla 2-1/2 cups powdered sugar
For cupcakes: Preheat oven to 350°F. Line 12 muffin cups with liners.
Melt chocolate in a double boiler over hot, not boiling water. Remove pan from heat.
Combine sugar, gf flour, baking soda, baking powder and salt in a bowl.
In a separate bowl, whisk together milk, sour cream and canola oil. Whisk in eggs, one at a time. Stir in chocolate. Add wet ingredients to dry ingredients and stir until all ingredients are smoothly blended.
Fill muffin cups about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted into centers comes out clean. Cool completely on a wire rack.
For frosting: Place (cold) cream cheese, vanilla and powdered sugar in a food processor. Pulse until smooth. Add food coloring if desired. Refrigerate for about 30 minutes prior to frosting cupcakes.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com). To purchase this product please click the link below in our Recommended Tools section.