Gluten-Free Double Chocolate Cupcakes with Vanilla Frosting

Makes 2 dozen

So tasty, and gluten-free!

Bake Time

20 to 25 minutes

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 Mazola® 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.