Gluten-Free Double Chocolate Cupcakes-Yields 16 cupcakes
¼ cup espresso (cooled)
4 tablespoons organic coconut spread
2 ½ no trans fat, no hydrogenated oils soft margarine
2 tablespoons (dry) organic vanilla cooked pudding and pie filling mix
¼ cup water
½ cup (a generous one) of unsweetened cocoa
¾ cup rice flour blend
¼ cup coconut flour
½ tsp. aluminum free baking powder
½ tsp. aluminum free baking soda
½ tsp. salt
¼ cup lactose-free sour cream
1 cup Wholesome Sweeteners Organic Raw Agave
1 tsp. vanilla
2 eggs
¾ cup (or more) of dairy, nut, soy free mini semi sweet chocolate chips

Champagne Glaze-Covers 16 cupcakes
1 ¼ Wholesome Sweeteners Fairtrade Organic Powdered Sugar
3 tablespoons champagne

Lemon Peach Champagne Marmalade-Yields approximately 2 cups
4 medium peaches, peeled, pitted, diced
1 small lemon, squeezed (2 lemons if you prefer super tart marmalade)
½ teaspoon peeled, grated fresh ginger
¼ teaspoon organic ground ginger powder
¼ cup Wholesome Sweeteners Organic Coconut Palm Sugar
1-cup champagne
4 tablespoons premium fruit pectin

Gluten-Free Double Chocolate Cupcakes
Preheat oven to 325 degrees.Over a simmering double boiler or in a microwave-safe dish, melt the coconut spread and margarine with the espresso, pudding mix powder, water and cocoa. Stir well. Set aside to cool for a bit.

With the paddle attachment in your mixer, combine the rice flour, coconut flour, baking powder, baking soda and salt. About a minute or two on low speed.In a separate bowl, whisk the sour cream, agave, vanilla and eggs.

Add the cocoa bowl mixture into the mix of flours and other dry ingredients. Combine on low to medium speed. When completely mixed, add the sour cream/agave mixture. When all ingredients are thoroughly combined, stir in the mini chips by hand.Using a regular-sized ice cream scoop, distribute the batter into 16 cupcake cases in cupcake tins.Bake at 325 for 40 to 42 minutes. Rotate at the 20 minute mark. Use the toothpick method to determine if the cupcake is baked.

Cool for 12 minutes before removing cupcakes from the tins. And let them completely cool (before adding marmalade centers) and topping with the champagne glaze.

Champagne Glaze
Whisk the sugar and champagne well. (If using marmalade, first scoop out the centers of the cupcakes with melon ballers and fill.) Drizzle glaze on top of each cupcake.

Lemon Peach Champagne Marmalade
In a large bowl combine all the above ingredients. Pour into a medium saucepan. Bring to a boil over a medium flame. Keep stirring with a heat resistant spatula to avoid sticking and burning. The champagne marmalade will reduce and congeal in about 20 minutes. Take off the heat. Cool for about 10 to 15 minutes. Scoop out the middles of the cooled gluten-free double chocolate cupcakes with a melon baller. And then top with Champagne Glaze.

NinjaBaking.com