So this is a pretty standard Chocolate cupcake recipe, however mine are gluten free. But I am letting you all in on a secret to make super moist chocolate cake that my mom taught me!
3 eggs, separated
4 tbsp butter (1/2 stick)
2 cups Pamela's Baking & Pancake Mix
1 cup white sugar
1/2 cup milk
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup chocolate pudding mix (make sure gluten free)
1/4 cup cocoa powder
Preheat oven to 350°.
Separate eggs. Whip the whites until stiff.
In a separate mixing bowl, soften butter, add Pamela’s Mix and white sugar. Mix until the butter is creamed. Add 1/4 cup milk with the vanilla flavoring and almond flavoring, mix for 1 minute on medium. Add the remaining 1/4 cup milk with the egg yolks. Then add in cocoa powder, and pudding mix and beat till well combined. Fold in stiff egg whites.
Pour into cupcake tins lined with wrappers. Do not fill more than 2/3 full. Bake for 25 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch.
Pour the cupcakes out and let them cool on a wire rack. Frost with whatever frosting you want. I always love to use cream cheese frosting.