Whipped Ganache Frosting
3/4 cup (6 fluid ounces) heavy whipping cream, plus more as necessary
10 ounces dark chocolate, chopped
3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 cup + 1 tablespoon (45 g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
4 tablespoons (56 g) vegetable or other neutral oil
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/2 cup (4 fluid ounces) lukewarm water or milk, at room temperature
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.
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 immediately and serve.
Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.
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