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Gluten Free Fudge Cupcakes
Prep time
Cook time
Total time
Gluten Free Fudge Cupcakes
Author: Jan Withington
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
- Position rack at the center of the oven and preheat to 350 degrees F.
- Line 24 muffin cups with paper baking cups.
- 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.
- 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.
- 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
