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Triple Chocolate Cupcakes (Gluten Free)

Kat | The Loopy Whisk
  • 65 minutes
  • Serves 24

INGREDIENTS

3

medium eggs, room temperature

6 tbsp

yogurt or sour cream

3/4 cup

+ 1/2 tbsp (190 mL) milk, room temperature

3 tsp

lemon juice

3 1/3 cups

plain gluten free flour blend ((I've used a simple shop-bought blend containing only rice, potato and maize flour with no added xanthan gum))

3/8 cup

cocoa powder

3/4 tsp

xanthan gum

3 tsp

baking powder

1 7/8 cups

granulated sugar

1/2 tsp

salt

3 sticks

softened unsalted butter

5 1/3 oz

dark chocolate, melted

1/3 cup

+ 2 tbsp (100 mL) milk

1/4 cup

cocoa powder

1/4 cup

granulated sugar

salt

3 1/2 oz

dark chocolate, chopped, divided

1 1/2 tbsp

unsalted butter

6 sticks

softened unsalted butter

4 cups

powdered/icing sugar

1 cup

cocoa powder

1 tsp

salt

10 1/2 oz

dark chocolate, melted and cooled until warm/room temperature