I found this cute recipe on Kraft.com and tweaked it a little to make it gluten free …..
It is a perfect Easter recipe!
Ingredients
4 squaresBAKER’S Semi-Sweet Chocolate
6 Tbsp. butter or margarine
3/4 cup organic sugar
1 tsp. vanilla
2 eggs
1-1/4 cups almond flour, divided
1/2 tsp.baking soda
3/4 cup water
1-1/2 cups thawed lite COOL WHIP Whipped Topping
Few drops food coloring
Coconut
jelly beans (optional)
Directions:
Heat oven to 350°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar and vanilla; beat with mixer until well blended. Add eggs, 1 at a time, beating well after each. Stir in 1/4 cup almond flour and baking soda. Add remaining flour alternately with water, beating well after each addition.
Spoon into 12 paper-lined muffin cups.
Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely. Tint COOL WHIP with food coloring; spread over cupcakes. Decorate as desired. Keep refrigerated.
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