Cooking and Serving: 34 minutes | 12 cupcakes
Ingredients
How to make the perfect gluten free chocolate cupcakes | Mixer for whipping ganache | ¾ cup (6 fluid ounces) heavy whipping cream, plus more as necessary
Description
Prep Time: 15 minutes | Cook Time: 19 minutes | Total Time: 34 minutes | Servings: 12 cupcakes
Ingredients
How to make the perfect gluten free chocolate cupcakes
Mixer for whipping ganache
¾ cup (6 fluid ounces) heavy whipping cream, plus more as necessary
10 ounces dark chocolate, chopped
¾ cup (105 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
9 tablespoons (45 g) unsweetened natural cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup (150 g) granulated sugar
4 tablespoons (56 g) vegetable or other neutral oil
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
½ cup (4 fluid ounces) 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.
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.
MAKE THE CUPCAKES
Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin.
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.
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 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.
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 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.