Step 1

Pre-heat the oven to 355 ºF (180 ºC) and line cupcake baking tin(s) with cupcake liners.

Step 2

In a small bowl, mix together the eggs, yogurt or sour cream, milk and lemon juice. Set aside.

Step 3

Sift together the gluten free flour blend, cocoa powder, xanthan gum and baking powder. Add in the sugar and salt, and mix well.

Step 4

Add the softened butter to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachment, whisk the butter into the dry ingredients until you get small, pea-sized pieces.

Step 5

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Step 6

Add in the melted chocolate and whisk until evenly incorporated.

Step 7

Evenly distribute the cupcake batter among the cupcake cases – they should be each about 3/4 filled.

Step 8

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 minutes or until an inserted toothpick comes out clean.

Step 9

Allow to cool.

Step 10

In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

Step 11

Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

Step 12

Set aside. The chocolate fudge sauce will thicken slightly while cooling.

Step 13

In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

Step 14

Add the powdered sugar, and beat for a further 5 minutes.

Step 15

Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

Step 16

Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

Step 17

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the chocolate fudge sauce.

Step 18

Pipe the chocolate buttercream frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Step 19

Sprinkle with chocolate shavings or sprinkles of choice.

Step 20

Enjoy!

Step 21

The triple chocolate cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.