Chocolate^2 Cupcakes

 I recently discovered Pamela's Gluten Free Baking Mixes. I've tried a few other "gluten-free" brands, but nothing compares, so I decided to do a Double Chocolate Cupcake this weekend. This has to be one of my favorite combinations, and the frosting is AMAZING ... notice the caps there. AMAZING.

In fact I froze the left over frosting to use on a Boston Cream Cupcake I want to make this weekend. I will note this combination is very rich since both include sour cream, so make sure you have milk handy but I swear it's delicious.

Cupcakes (using the Ultra Rich Chocolate Cake Recipe found here)

1 Package  Pamela's Gluten Free Chocolate Cake Mix

2 Large Eggs

1 Cup Sour Cream

1 Cup Water

1/2 Cup Oil 

Preheat oven to 350 Degrees. Mix all the ingredients above, then place in individual cupcake wrappers. I used a gingham print from HomeGoods. Then bake for 18-22 minutes or until a toothpick comes out without anything sticking. Let cool and then frost. 

Frosting (using the recipe found here) 

1/2 cup (1 stick) salted butter
1 1/2 cups granulated white sugar
1 1/4 cups unsweetened cocoa powder
1 1/4 cups heavy whipping cream (from the carton)
1/4 cup sour cream (don't use light or fat-free)
1 teaspoon instant espresso powder
2 teaspoons vanilla extract

Per Recipe Girl you'll want to do the following: 

In a medium saucepan, melt the butter. Whisk in the sugar and cocoa powder. In a separate bowl, whisk together the cream and the sour cream. Slowly add this to the pan, whisking it in until well combined and smooth. Mix in the espresso powder and heat until the sugar has dissolved. Remove from heat and stir in the vanilla. 

Then let the frosting cool to room temperature.  (Note: It was taking a VERY long time to cool, so I tucked mine in the fridge for about 45 minutes and then set out to frost.) 

This was not a sponsored post.