Instructions

1. Set butter, eggs, milk out to warm up to room temperature.
2. Preheat oven to 325 degrees.
3. Line muffin tins with liners, set aside.
4. In a mixing bowl combine gluten free flour, salt, baking soda, and cocoa; whisk to incorporate.
5. In large mixing bowl cream butter and sugar 3-4 minutes until light and fluffy.
6. Add eggs one at a time, scraping bowl with each addition.
7. Add vanilla, vinegar, red food coloring; mix to combine.
8. Alternate adding 1/2 C flour mixture and 1/4 C milk- mixing to 80% incorporated with each addition; until both are incorporated and mix final addition to 80%. Do not over mix.
9. Add dark chocolate to batter and use wooden spoon to stir in and complete mixing.
10. Evenly portion batter between liners (we used a small ice cream scoop to keep them even)
11. Bake 20-25 minutes or until center springs back with light touch or a wooden pick removes clean.
12. Remove from pan and cool on rack.
13. Once completely cool, frost, and refrigerate in an air tight container to store.
14. Mascarpone Frosting:
15. In large mixing bowl cream butter and add mascarpone cream cheese; cream together until smooth.
16. Add powdered sugar 1 C at a time; mixing with each addition.
17. Add milk to thin if needed.
18. Scoop into piping bag suing a Wilton 1M open star tip to pipe a large star of frosting on the top of each cupcake.
19. Garnish with pearl candy sprinkles and dark chocolate shards (reserved from chopping chocolate for batter).
20. Enjoy!
21. *these freeze well for up to 6 weeks, freeze unwrapped to ensure the frosting retains shape then place in a ziplock freezer bag once completely frozen.