Scharffen Berger Mini Gluten-Free Chocolate Cupcakes

Just writing that title, “Scharffen Berger Mini Gluten-Free Chocolate Cupcakes” makes my mouth water. Now imagine that I actually made these this past weekend and indulged in a few of the little gluten-free nuggets!

I have been waiting so long to make my first batch of mini gluten-free cupcakes (I have a mini cupcake obsession). I have several flavors I’m working on, but the first two I wanted to perfect were: Chocolate (go figure – my favorite) and Pumpkin (go figure – my seasonal fall food favorite).

I have been debating about “what chocolate” was going to be my secret ingredient. And then I met Scharffen Berger a couple weeks back at #TECHmunch. It was love at first bite. (I have a whole Scharffen Berger post coming this week.)

It all started on Saturday when I stumbled upon Bob’s Red Mill Gluten-Free Chocolate Cake Mix.

Bob's Red Mill Gluten-Free Chocolate Cake Mix

From there, my love for this tiny #dailyjoy went wild! Words cannot described how much fun I had. Pictures will do it some justice!

Sifting Flour

Mini Cupcake Holders - compliments of my awesome sister-in-law

Pre-Baked

Grating Scharffen Berger Chocolate

Meanwhile, I whipped up the gluten-free chocolate cream “frosting” for them!

Gluten-Free Chocolate Cream "Frosting" - Before

Fresh Out of the Oven

Scharffen Berger Mini Gluten-Free Chocolate Cupcakes

What a Beautiful Gluten-Free Mess

Gluten-Free Yum. #ThatsALL

I give ALL my gluten-free recipes very openly and freely on my site. I love sharing them with all of you, and I’m always so excited when you tell me you try them and love them. But….

My mini gluten-free cupcake recipes I’m not ready to give out yet.

Perhaps I’m selfishly hoarding them, but I’ve got plans for them and you will eventually see them!

For today, I will give my Gluten-Free Chocolate Cream “Frosting” recipe. Note: I say “frosting” because it’s really in the style of a cream cheese topping.

Ingredients

• 1 Laughing Cow Light Creamy Swiss
• Heaping Tbsp Greek Yogurt
• 1/2 tsp xanthan gum
• 1 pack stevia
• Tiny chocolate pieces from the chocolate in the cupcakes (for 1/2 of the batch I used Scharffen Berger Milk Chocolate with Sea Salted Almonds Bar – 41% Cacoa, for the other 1/2 of the batch I used 62% Cacao Semisweet Chocolate)

Directions

• Place all ingredients in a blender. Make sure the chocolate is grated enough, or even melted if you want. I grated most of mine and then added a few tiny chunks in at the end to spread on the mini cupcake.
• Blend for about 2-3 minutes on low-to-medium. You want the “frosting” to get fairly thick.
• Place on top of your mini cupcakes, or use as a #snackjoy dip for strawberries!

Like this recipe? Print it here!