Gluten-Free Chocolate Fudge Cupcakes

Name: Gluten-Free Chocolate Fudge Cupcakes
Prep time: 20 min
Cook time: 35 min
Yield: 24
Ingredients: Cupcakes:; 2 cups (500 mL) Robin Hood® Gluten Free Flour Blend Robin Hood® Gluten Free All Purpose Flour Blend; 2 tsp (10 mL) baking soda; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) butter, softened; 2 cups (500 mL) packed brown sugar; 3 eggs; 1 1/2 tsp (7 mL) vanilla extract; 3 oz unsweetened chocolate, melted and cooled; 1 cup (250 mL) plain yogurt; 1 cup (250 mL) boiling water; 24 paper liners; Icing:; 1/2 cup (125 mL) butter, softened; 2 oz GF unsweetened chocolate, melted and cooled; 4 cups (1 L) icing sugar, sifted; 1/3 cup (75 mL) milk; 1 tsp (5 mL) vanilla extract

Prep Time 20 mins

Cook Time 35 mins

Serves 24

Difficulty N/A

Ingredients

Cupcakes:
2 cups (500 mL) Robin Hood^® Gluten Free Flour Blend
2 tsp (10 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter, softened
2 cups (500 mL) packed brown sugar
3 eggs
1 1/2 tsp (7 mL) vanilla extract
3 oz unsweetened chocolate, melted and cooled
1 cup (250 mL) plain yogurt
1 cup (250 mL) boiling water
24 paper liners
Icing:
1/2 cup (125 mL) butter, softened
2 oz GF unsweetened chocolate, melted and cooled
4 cups (1 L) icing sugar, sifted
1/3 cup (75 mL) milk
1 tsp (5 mL) vanilla extract

Robin Hood^® Gluten Free All Purpose Flour Blend

Directions

Step 1:

Preheat oven to 350°F (180°C). Line cupcake pans with 24 baking cups.

Cupcakes

Step 2:

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.

Step 3:

Stir in boiling water (batter will be thin). Pour batter into prepared baking cups.

Step 4:

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

Step 5:

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.