I will take almost any excuse to bake. When I found out today was "National Chocolate Cupcake Day", I figured that was as good of an excuse as I could get to bake. I don't recall the last time that I made cupcakes anyway, so this worked out perfect since I am probably well overdue.
Gluten-Free Chocolate Cupcakes
You will need:
1 package Betty Crocker Gluten Free Devil's Food Cake Mix
1 cup water
1 stick butter, softened
3 eggs
Heat oven to 350F for a shiny metal pan or 325F for a dark or non-stick 12-cup muffin pan.
1) In the bowl of a mixer, beat cake mix and softened butter. Add water and eggs and beat on low speed for 30 seconds; then beat on medium speed for 2 minutes scraping the sides of the bowl occasionally.
2) Pour into a paper-lined cups of a muffin pan, filling each cup about two-thirds full.
3) Bake for 18-23 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Cool before frosting the cupcakes.
4) Frost cupcakes; I used Betty Crocker's Rich & Creamy Triple Chocolate Fudge Chip frosting.
I was there for this masterpiece, nothing short of a diet killer.
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