Ingredients
1/2 cup milk
1/2 teaspoon vinegar
1 cup and 1 tablespoon gluten-free all-purpose flour (you can use Bob's Red Mill)
1/4cup cocoa powder unsweetened
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup yogurt
1/3 cup canola oil
2. Line cupcakez pan with cupcakez liners.
3. Whisk the milk and vinegar in a measuring cup, and set aside for a few minutes to get good and curdled.
4. Sift the gluten-free flour, cocoa powder, baking powder, baking soda and salt into a large bowl and mix.
5. Place the chocolate chips into a microwave safe bowl and heat for 30 seconds.
6. Remove from microwave and stir. If they aren't melted, heat again in 10 second increments, stirring each time, until fully melted. (This is the microwave method but I use the double-boil method. I'd show you if I had time but you can Google it for now.)
7. In a separate large bowl, mix the curdled milk in with the sugar, vanilla extract and, yogurt and oil.
8. Add the melted chocolate and mix with a whisk or a hand-held mixer.
9. Slowly add the dry ingredients a little bit at a time, stopping to scrape the sides of the bowl a few times, and mix until no lumps remain.
10. Fill cupcakez liners two thirds of the way.
11. Bake for 18-22 minutes.
12. Let cool completely before frosting with chocolate frosting.
Recipe From: Confectionatley Yours Save The Cupcake
By: Lisa Papademetriou
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