The result was a frosting that is luxury at it's finest. It is silky, smooth, and chocolaty beyond belief. Much more rich-tasting than any frosting you might get out of a plastic container.
1 cup chocolate chips
1/3 cup Gluten Free flour of choice (the finer, the better...I used sweet white rice)
3 T unsweetened cocoa powder
2/3 cup granulated sugar (I used a less because I knew this cupcake was already going to be so sweet)
1 cup almond milk
1 cup butter, room temperature
To Make The Frosting:
1. Carefully melt the chocolate chips in a microwave-safe bowl in 30-second increments and stirring after each.
2. In a small saucepan and over medium heat, combine the GF flour, cocoa powder, sugar and milk. Whisk to combine and remove lumps, allowing the mixture to come to a simmer for 3-5 minutes until thickened.
3. Remove from heat, transfer to a large mixing bowl (it is suggested to strain it into the bowl), and allow it to cool COMPLETELY in the refrigerator or freezer.
4. In a mixer (or in a bowl with a hand mixer), beat the butter until fluffy [2 min]. Add the cooled flour mixture and beat until fluffy [2 min]. Incorporate the melted chocolate chips and continue to beat until smooth and still fluffy [2 min].
At this point the frosting is ready to pipe onto your cooled cupcakes, or you can go old-school (my personal favorite way of doing things) and smooth it on with a frosting knife.
Recipe for this S'more Cupcake HERE