Gluten-Free Double Chocolate Cupcakes with Vanilla Frosting

Ingredients

• 4 ounces bittersweet chocolate, coarsely chopped
• 2 cups Gluten-Free Flour Mix
• 1-1/3 cups sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon Argo® Baking Powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup warm water
• 1/2 cup corn oil
• 2 eggs
• 1 teaspoon pure vanilla extract
• 
  Frosting
• 3/4 cup butter OR margarine, softened
• 2 cups powdered sugar
• 1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350ºF.  Prepare 24 paper lined or greased muffin cups (2-1/2 inch).

Melt chocolate in the microwave or according to package directions.  Set aside. 

Whisk together flour mix, sugar, cocoa powder, baking soda, baking powder and salt in a large mixer bowl.  Stir in buttermilk, water, oil, eggs and vanilla and mix for 2 minutes on medium speed.  Add melted chocolate and continue mixing for 1 minute. 

Portion batter into baking cups filling each almost full.  Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. 

Remove from oven and transfer to a cooling rack.  Cool to room temperature prior to frosting. 

For frosting:  Beat butter with an electric mixer on medium-high speed for 1 to 2 minutes until pale and fluffy.  Gradually add powdered sugar.  Add vanilla and beat until smooth.