Gluten-Free Chocolate Cupcakes
Sugar & Snapshots
Sugar & Snapshots
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Ingredients

  • 12-18 Cupcakes or two
  • 8- inch layer rounds
  • 3 oz Bittersweet chocolate chips
  • 1 oz Dutch-processed cocoa powder
  • 6.5 oz Water, boiling
  • 1 tbsp Espresso powder
  • 4.50 oz GF Flour Sweet
  • 5.25 oz Sugar
  • 1/4 tsp Salt
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 3 oz Neutral-flavored oil (vegetable, grapeseed, ect.)
  • 2 Eggs, room temperature
  • 2 tsp Cider vinegar
  • 1 tsp Vanilla extract
  • 1/4 c Amaretto Liquor
  • 6 oz Semi-sweet chocolate, chopped
  • 6 oz Heavy cream, boiling hot
  • 2 tbsp Butter
  • 2 oz Egg whites
  • 4 oz Sugar
  • 6 oz Butter

Instructions

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