Lazy Gluten Free: Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

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.

Adapted from Betty Crocker's Gluten Free Devil's Food Cake Mix.  

1 comment:

  1. I was there for this masterpiece, nothing short of a diet killer.