Gluten- Free Brownie Cupcake Recipe

Ingredients:

2 Ghirardelli 100% Chocolate bars (4oz each)
1/4 cup olive oil
1/4 cup cream
1/2 cup honey

Add all of these ingredients in a double boiler and melt. To this melted mixture add

2 teaspoons vanilla
2 eggs
1/2 cups milk

Once all of the wet ingredients are together, it's time to move on to the dry ingredients.

1 1/2 cups Bob's GF flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Instructions:

Sift all of these ingredients together in a large mixing bowl. Now add the wet ingredients to the dry. Stir thoroughly, the batter will be thick. If you think it's too thick, you may add 1/4 cup more milk.
Spoon batter into lined cupcake tins 3/4 to all the way full, depending on how large you want them. Bake at 325*( our oven runs hot) for at least 30 minutes or until a knife comes out clean. Let cool on a rack.

While the cupcakes are baking, make the icing. You will need

1/2 cup peanut butter
2 Tablespoons softened butter
2- 3 Tablespoons heavy cream (or milk)
1 cup powdered sugar

Combine ingredients in a food processor. If needed add more powdered sugar or cream to get a nice consistency. Dad says it tastes like Reese's peanut butter filling! Pipe or spread icing onto cooled cupcakes. Pour yourself a big glass of milk and enjoy!