Gluten Free Chocolate Cupcakes

• 6 Tbsp. butter, melted
• 1/2 c. brown sugar
• 1 tsp. vanilla
• 2 eggs, separated
• 1/2 c. milk (I used coconut milk)
• 1 tsp. apple cider vinegar
• 2 Tbsp. cocoa powder
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. dark chocolate chips, melted
• 1 1/4 c. gluten free flour blend (150g- I used 1/2 c. almond, 1/2 c. tapioca, 1/4 c. cassava)

Chocolate Icing

• 2 oz. light cream cheese, softened
• 4 Tbsp. butter, softened
• 2 Tbsp. coconut oil (or organic shortening)
• 1 1/2 c. powdered sugar
• 1 tsp. vanilla
• 2 Tbsp. cocoa powder
• 1/4 c. dark chocolate chips, melted
• 1+ Tbsp. milk or cream

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter, brown sugar, vanilla, egg yolks, and milk. Then, whisk in the apple cider vinegar, cocoa powder, baking powder, salt, melted dark chocolate, and gluten free flour blend. In a separate mixing bowl, beat the egg whites until stiff peaks form. Next, fold the egg whites into the batter. Scoop about 1/4 c. of batter into lined muffin cups. Bake for 15-18 minutes, until an inserted toothpick comes out clean.
• In a large mixing bowl, beat the cream cheese, butter, and coconut oil until smooth. Then, beat in the powdered sugar, vanilla, cocoa powder, melted dark chocolate, and cream/milk. Spread or pipe icing over cooled cupcakes.