Friday, August 13, 2010

Double Chocolate Cupcakes

                               **found in December 2007 Cooking Light

These cupcakes were the cover to the 2007 December issue of Cooking Light.  They are delicious.  I converted them to gluten-free.  These cupcakes are easy to make, and because simple ingredients are used, its best to purchase premium cocoa powder and dark chocolate.  Since they are studded with dark chocolate chunks, just dusting them with confections sugar is enough to decorate these treats.  Bake them in muffin cup liners.  A dozen of these are a terrific holiday treat to bring co-workers at the office.

1 cup all-purpose GF flour
1/3 cup unsweetened cocoa
1 tsp. baking soda
1/8 tsp. salt
2/3 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 tsp GF vanilla
1/2 cup 1 percent low fat buttermilk
1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
2 tbsp powdered sugar

1. Prheat oven to 350 degree's
2. Lightly spoon flour into a dry measurig cup and leven with a knife.  Combine flour, cocoa, baking soda and salt (first sifted with a sifter) into bowl and stir with a whisk.
3. Place granulated sugar and butter in a large blowl; beating with a mixer at medium speed until well combined (about 3 minutes).  Add egg substitute and vanilla, beating well.  Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture.  Fold in chocolate.  Spoon batter into muffin cups lined with muffin cup liners.  Bake at 350 degrees for about 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean.  Remove from pan; cool completely on a wire rack.  Sprinkle with powdered sugar just before serving.  Yield: 12 cupcakes.


xoxo Julie

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