• Preparation Time 20 minutes
  • Baking Time 35 minutes
  • Makes 24 cupcakes
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Gluten Free Flour Blend
  • Cupcake:
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ cup butter, softened
  • 2 cups packed brown sugar
  • 3 eggs
  • 1 ½ tsp vanilla extract
  • 3 oz unsweetened chocolate, melted and cooled
  • 1 cup plain yogurt
  • 1 cup boiling water
  • 24 paper liners
  • Icing:
  • 1/2 cup butter, softened
  • 2 oz GF unsweetened chocolate, melted and cooled
  • 4 cups icing sugar, sifted
  • 1/3 cup milk
  • 1 tsp vanilla extract

Serving Size: 24 cupcakes


Serving Size: 24 cupcakes

  • Preheat oven to 350°F (180°C). Line cupcake pans with 24 baking cups.
  • Beat butter and brown sugar until well combined. Add eggs, beating after each addition. Beat in vanilla and cooled chocolate. Add reserved flour mixture to chocolate mixture alternately with yogurt, beating on low speed just until batter is smooth.
  • Stir in boiling water (batter will be thin). Pour batter into prepared baking cups.
  • Bake in preheated oven 18-20 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool on wire racks in pans, 20 minutes.
  • Icing: Cream butter and cooled melted chocolate. Add 2 cups (500 mL) of icing sugar and beat until well combined. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well.  Ice cupcakes as desired.


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