3/4 cup butter
3/4 cup cocoa
1 cup Maple Syrup
1 tsp vanilla
1/2 cup plain yogurt
1-1/2 cups Jubilee Gluten-Free Baking Mix
Add a handful of chocolate chips, fruit or nuts to personalize your cake.
Preheat oven to 400 F. Grease mini muffin pan. Melt butter and cocoa together on stove top and let cool slightly. In a mixing bowl beat eggs until frothy and add maple syrup, vanilla and yogurt. Add the cocoa & butter mixture and stir in the Gluten-Free Baking Mix. Fold together gently until just combined. Do not over mix. Fill mini muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 8 more minutes (12-14 more minutes if making regular sized cupcakes), until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.
Chocolate Cake Variation: Pour the batter into a 9x9 pan and bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
Optional: Top with our chocolate frosting recipe once cupcakes have cooled