Gluten Free Fudge Cupcakes
 
Prep time
Cook time
Total time
 
Gluten Free Fudge Cupcakes
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • ⅔ cup semisweet Nestle Toll House Chocolate Chips - gluten free
  • 1 cup butter
  • 1¾ cups granulated sugar
  • 1½ teaspoons Clabber Girl Baking Powder - gluten free
  • 1½ cups pecans, finely ground
  • 1 cup Bob's Red Mill All Purpose Flour - gluten free
  • ½ cup milk
  • 4 eggs
  • 1 teaspoon OliveNation Chocolate Extract - gluten free
Instructions
  1. Position rack at the center of the oven and preheat to 350 degrees F.
  2. Line 24 muffin cups with paper baking cups.
  3. In the top of a double boiler over simmering water, melt butter and the chocolate chips stirring until smooth. Remove from the heat and stir in the ground pecans.
  4. In a large bowl, combine flour, sugar, eggs, milk, baking powder and chocolate extract. Use an electric mixer to medium speed. Stir in the chocolate mixture. Scoop batter filling each cup two-thirds full.
  5. Bake 30 to 35 minutes or until a cake tester inserted comes out clean. Remove from pan to a wire rack and cool for 15 minutes. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-fudge-cupcakes/