Fudge Cupcakes Gluten Free

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This recipe was torn from a magazine whilst watching my daughter in her swimming squad. I think it was a womens weekly and this was a reader's recipe. Makes 12. Ensure all ingredients used are gluten free.

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Steps

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Preheat oven to 200c or 180c if using fan forced oven.

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Line a 12 hole muffin tin with paper cases.

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Melt chocolate and butter , until smooth.

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Can use the microwave if wished.

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Cool.

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Stir in the egg yolks , then gradually add the milk and vanilla.

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In another large bowl- combine the almond meal , sifted cocoa and baking powder , sugar and chocolate bits.

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Stir this mixture into the chocolate mixture.

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Beat the egg whites with an electric mixer , until soft peaks form.

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Fold 1 / 3 of the egg whites into the chocolate mixture.

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Fold in the remaining egg whites.

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Spoon the mixture into the paper cases.

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Bake for about 20 minutes , or until cooked.

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Transfer to wire racks to cool.

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Dust with sifted cocoa or pure icing sugar , if desired.

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These cakes are suitable to freeze.

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Ingredients

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dark chocolate, butter, eggs, milk, vanilla essence, almond meal, cocoa powder, gluten free baking powder, brown sugar, chocolate chips