Sour Cream Fudge Cupcakes
Contributed by Bob's Red Mill Natural Foods

Ingredients 1/4 cup Unsalted Butter  1/2 cup Water  1/4 cup Cocoa Powder  1 cup Sugar  1 1/4 cups Organic Quinoa Flour  1/2 tsp Baking Powder  1/2 tsp Baking Soda  1/2 tsp Salt  2 Eggs  1/2 tsp Vanilla  1/4 cup Sour Cream
Directions
Preheat oven to 375 degrees. Place the butter and water in a saucepan. Bring to a boil, remove from heat and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean. Makes 12 gorgeous cupcakes. NUTRITIONAL INFORMATION: Each cupcake contains Calories 160, Calories from Fat 45, Total Fat 5g, Saturated Fat 3g, Cholesterol 10mg, Sodium 180mg, Total Carbohydrates 27g, Dietary Fiber 2g, Sugars 17g, Protein 3g.