Mini Gluten Free Chocolate Cupcakes with Cream Cheese Frosting and Blueberry Topping

Ingredients:

• 3/4 cup Carla's Gluten-Free Self-Rising Cake Flour Blend Recipe
• 1/4 cup gluten-free cocoa powder* (Hershey's or Ghirardelli)
• 1 teaspoon instant coffee (optional for devil's food flavor)
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 cup + 2 tablespoons milk
• 1/4 cup neutral-flavored oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• 1 recipe Cream Cheese Frosting
• 21-oz. can Comstock Blueberry Pie Filling

Instructions:

1. Preheat the oven to 350ºF. Line a 24-cup mini muffin pan with paper liners or oil.
2. In the bowl of your electric mixer, sift in the flour blend, cocoa powder, if using, instant coffee powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry ingredients and beat on low speed to combine.
4. Distribute batter evenly among the prepared muffin cups, filling each about 3/4 full.
5. Bake for about 11 minutes or until a toothpick inserted into the center of one comes out clean.
6. Transfer the cupcakes to a wire rack to cool completely.
7. While the cupcakes cool, make the frosting as instructed at the above link. Pipe onto cooled cupcakes and top with blueberry filling.

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