1 1/2
oz unsweetened baking chocolate, melted and cooled
1 1/2
cups powdered sugar
1/2
teaspoon gluten-free vanilla
1
to 2 tablespoons milk
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Steps
1
Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
2
In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
3
In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
4
Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
5
To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
For a special treat, top each cupcake with a half of a mini gluten-free peanut butter cup.
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