Triple Chocolate Cupcakes (Gluten Free)

Not one, not two, but three forms of chocolate are in these gluten-free triple chocolate cupcakes.. Moist chocolate cake, heavenly chocolate frosting and real chocolate flakes make up these amazing cupcakes.

Cupcakes:
2½ cups gluten-free all-purpose flour blend (375 g)
1¼ cups unsweetened cocoa powder (132 g)
2¼ tsp. baking powder
1½ tsp. baking soda
¾ tsp. sea salt
3 large eggs
1 ¾ cups milk (415 mL)
¾ cup Canola oil, or other neutral oil (180 mL)
1½ tsp. pure vanilla extract
2¾ cups Monk Fruit Sweetener with Erythritol (Granular) (550 g)
1¼ cups coffee, piping hot (272 mL)

Buttercream:
2 cups unsalted butter, at room temperature (460 g)
7 cups Monk Fruit Sweetener with Erythritol (Powdered) (840 g)
1 cup unsweetened cocoa powder (90 g)
6 Tbsp. heavy cream or milk (90 mL)
½ tsp. sea salt
1 Tbsp. pure vanilla extract

For the Cake:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line two 12-cup muffin pans with cupcake liners.

In a large bowl, add flour, cocoa, baking powder, baking soda and salt. Whisk to sift together.

In bowl of stand mixer, add eggs, milk, oil and vanilla. Pour the sugar in and then add the dry ingredients. Blend the mixture at low speed using paddle attachment until smooth. Slowly add very hot coffee or boiling water and blend on low speed until completely smooth, being careful that it doesn't splash back.

Fill the muffin cups three-quarters full. Bake for about 22 minutes or until tops spring back and toothpick inserted into center comes out with just a few crumbs. Let cupcakes cool for about 5 minutes in pan. Remove to cooling rack to cool completely.

For the Buttercream:
In the bowl of a stand mixer, beat butter until creamy, about 2 minutes. Add Monk Fruit Sweetener with Erythritol (Powdered), cocoa powder, heavy cream, salt and vanilla extract. Beat on low speed for only 30 seconds and then increase speed to high and beat for 1 full minute (no longer).

Cover and store in refrigerator for up to one week or freezer for up to 3 months. If frozen, thaw in refrigerator overnight and then beat for a few seconds until creamy.

Makes 24 cupcakes.

Cook's Notes: Buttercream recipe makes a lot of frosting, enough to frost all cupcakes with about 3-4 Tbsp. of frosting, which will allow for a high-swirled cupcake or dome-dipped cupcake (like above). You may even have some leftover. If you wish for a lighter amount of frosting on each cupcake, you may halve the recipe.