Perfect Gluten Free Chocolate Cupcakes | Whipped Ganache Frosting
The perfect gluten free cupcakes are moist and tender, rich in chocolate flavor, and even naturally dairy free. They even bake with a perfectly flat top, just right for frosting with easy whipped chocolate ganache frosting!
Servings: 12 cupcakes
Equipment
- Mixer for whipping ganache
Ingredients
Whipped Ganache Frosting
- ¾ cup heavy whipping cream plus more as necessary
- 10 ounces dark chocolate chopped
Chocolate Cupcakes
- ¾ cup all purpose gluten free flour blend (I used Better Batter; please click through for details)
- ½ teaspoon xanthan gum omit if your blend already contains it
- 9 tablespoons unsweetened natural cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
- 4 tablespoons vegetable or other neutral oil
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- ½ cup lukewarm water or milk at room temperature
Instructions
Make the ganache first.
- In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer.
- Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
- Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.
- Allow the ganache to cool at room temperature until firm enough to scoop with a spoon.
Make the cupcakes.
- Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well.
- Create a well in the center, and add the oil, eggs, and water (or milk), and whisk to combine well. The batter should be smooth and relatively thin.
- Fill the prepared wells of the cupcake tin about 2/3 of the way full and shake back and forth to distribute the batter evenly in each well.
- Place the tin in the center of the preheated oven, and bake for about 19 minutes, or until the cupcakes spring back when pressed lightly in the center.
- Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Finish the ganache frosting.
- Right before you’re ready to frost the cupcakes, transfer the cooled chocolate ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy.
- The ganache will also lighten in color. If it seems to be at all crumbly or not smooth, add more heavy whipping cream by the teaspoonful and beat to combine.
- Frost only those cupcakes you plan to serve immediately.
- Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.
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