For chocolate cupcakes:

1. Pre-heat the oven to 355 ºF (180 ºC) and line cupcake baking tin(s) with cupcake liners.
2. In a small bowl, mix together the eggs, yogurt or sour cream, milk and lemon juice. Set aside.
3. Sift together the gluten free flour blend, cocoa powder, xanthan gum and baking powder. Add in the sugar and salt, and mix well.
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.
5. Add the milk+egg mixture and whisk until you get a smooth cupcake batter.
6. Add in the melted chocolate and whisk until evenly incorporated.
7. Evenly distribute the cupcake batter among the cupcake cases – they should be each about 3/4 filled.
8. Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 minutes or until an inserted toothpick comes out clean.
9. Allow to cool.

For chocolate fudge sauce:

1. Click the link above for the recipe.

For chocolate buttercream frosting:

1. 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.
2. Add the powdered sugar, and beat for a further 5 minutes.
3. Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.
4. Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

Assembling the cupcakes:

1. 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.
2. Pipe the chocolate buttercream frosting with piping nozzle of choice (I used a Wilton 2D nozzle).
3. Sprinkle with chocolate shavings or sprinkles of choice.
4. Enjoy!

Storage:

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