Charlita Varner's Gluten Free Chocolate Cupcakes.
Charlita Varner with Buttersweet Bakery in Hapeville shows us how to make gluten free chocolate cupcakes.
12 oz. bittersweet chocolate
6 oz. butter
5 large eggs
1 cup sugar
¼ cup unsweetened cocoa powder
2 tsp. vanilla extract
1. Melt chocolate and butter over double boiler; cool slightly
2. Whip eggs, sugar and vanilla until pale yellow and doubled in volume
3. Add egg mixture to chocolate mixture; stir until combined, then fold in cocoa powder
4. Pour into baking cups lined in a muffin pan and bake 20 to 25 minutes at 350 degrees
This recipe will yield 24 Cupcakes.