http://artofglutenfreebaking.com
Art of Gluten-Free Baking
-adapted from Thomas Keller's recipe in What's Cooking: A Cookbook for Kids
Special Equipment Needed
-bouchon mold, or a mini or regular cupcake pan
-handheld mixer
Ingredients
3/4 C (110g) Jeanne's Gluten-Free All-Purpose Flour Mix
1 C (90g) cocoa powder, unsweetened
1 tsp kosher salt (the big-grained kind)
3 large or extra large eggs
3/4 C plus 2 TBL (200g) granulated sugar
1/2 tsp vanilla extract
3 sticks (1 1/2 C, 340g) unsalted butter, melted and slightly warm
6 oz (170 g) semisweet chocolate chips (I like to use the mini-chocolate chips)
Confectioner's sugar (optional)
Preheat oven to 350 degrees F.
If using muffin pans, grease and flour with extra melted butter and tapioca flour. No need to grease and flour the silicon bouchon mold.
In a medium bowl, stir together flour, cocoa powder, and salt.
In a large bowl, beat eggs and granulated sugar with the mixer on medium speed until batter is very pale in color--about 3 minutes. Mix in vanilla.
With mixer on low, add the flour mixture and the melted butter alternately, beginning and ending with the flour mixture. Add the chocolate chips and mix with a spoon to combine.
Fill each bouchon cup about 7/8 full, or each muffin cup 2/3 full. Bake at 350 degrees for 20-25 minutes--or until a toothpick comes out clean but not dry.
Carefully transfer the bouchons to a cooling rack to cool completely. They will be a bit delicate and will have a tendency to settle down a bit. Try not to cool them on their sides--it will alter there shape.
When cool, dust the tops with confectioner's sugar if desired.
Enjoy!