Gluten-Free Chocolate Strawberry Cupcakes

• FOR THE CUPCAKES:
• 1 package (26 Oz. Size) Namaste Foods Gluten-Free Chocolate Cake Mix Or Alternate 2-Layer 9-Inch Chocolate Cake Mix
• 1 cup Light Sour Cream
• 4 whole Eggs
• 1/3 cups Coconut Oil
• 1/2 cups Water
• 1 cup Pureed Strawberries
• 1-1/2 cup Dark Chocolate Mini Chocolate Chips
• FOR THE STRAWBERRY DRIZZLE:
• 1 package (8 Oz. Size) Neufchatel Cheese
• 1/2 cups Pureed Strawberries
• 1 cup Raw Cane Sugar
• 4 Tablespoons Arrowroot Flour
• 1 teaspoon Vanilla

1. 1. Preheat your oven to 350u0b0 F.
2. 2. In a bowl, combine cake mix, sour cream, eggs, oil, water and pureed strawberries. Mix with a hand mixer until combined. Don't over mix.
3. 3. Stir the chocolate chips into the batter.
4. 4. Place cupcake liners into a 12-count standard size muffin tin and scoop in cake batter until all of the liners are three quarters of the way full. I use an ice cream scoop to do this which ends up being just about the perfect measurement for each cupcake.
5. 5. Bake in a 350u0b0 F oven for 18-19 minutes. To test doneness, press the top of a cupcake. If it bounces back and doesn't feel mushy, then it's done. Once the cupcakes are finished, place them on a cooling rack and allow them to cool completely, which will take about 1 hour.
6. 6. For the drizzle: In a small mixing bowl beat the Neufchatel cheese for 3 minutes until light and softened. Mix in the remainder of the strawberry drizzle ingredients and then beat on high for 5 minutes.
7. 7. Now you're ready for the best part-decorating your cupcakes! I set my son and some of his little friends up with Indian Tree Sprinkles (dye free), chocolate chips and strawberries.

chocolate, sour cream, eggs, coconut oil, water, strawberries, chocolate, cheese, pureed strawberries, sugar, arrowroot flour, vanilla

Taken from tastykitchen.com/recipes/desserts/gluten-free-chocolate-strawberry-cupcakes/ (may not work)