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!
- Prep time
- 15 min
- Cook time
- 19 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup heavy whipping cream (plus more as necessary)
- 10 ounces dark chocolate (chopped)
- 3/4 cup all purpose gluten free flour blend ((I used Better Batter; please click through for details))
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 9 tablespoons unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 4 tablespoons vegetable or other neutral oil
- 2 eggs (at room temperature, beaten)
- 1 teaspoon pure vanilla extract
- 1/2 cup lukewarm water or milk (at room temperature)
Instructions
- 1
In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer.
- 2
Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
- 3
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.
- 4
Allow the ganache to cool at room temperature until firm enough to scoop with a spoon.
- 5
Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
- 6
In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well.
- 7
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.
- 8
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.
- 9
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.
- 10
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.
- 11
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.
- 12
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.
- 13
Frost only those cupcakes you plan to serve immediately.
- 14
Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.