Gluten-Free Chocolate Cupcakes With Chocolate Ganache

5 from 3 votes

Gluten-Free Chocolate Cupcakes With Chocolate Ganache

These naturally gluten free cupcakes are easy to make. The secret ingredient is cocoa powder, which provides structure to the cupcakes. The decadent chocolate ganache brings elegance to this easy recipe. Perfect for a chocolate craving.

Prep Time18

Cook Time12

Chilling Time:30

Total Time1

Course: Cakes And Entremets

Cuisine: American

Diet: Gluten Free

Servings: cupcakes

Calories: 437kcal

Author: Gabriela

Ingredients

Cupcakes:

3.5 ounces dark chocolate 70%
½ cup unsalted butter
¾ cup dark brown sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
½ teaspoon salt

Chocolate Ganache:

2 cups semisweet chocolate chips
1 cup heavy cream
2 teaspoons vanilla extract

Instructions

Cupcakes:

Start by preheating your oven to 350F. Chop your chocolate bar into smaller pieces for easier melting.
In a medium-sized, microwave-safe bowl, combine the chopped chocolate and unsalted butter. Microwave this mixture in 20-second increments, stirring well after each interval, until both the chocolate and butter are completely melted and combined.
In a separate, larger bowl, combine the melted chocolate butter blend with the light brown sugar, eggs, and vanilla extract. Whisk until smooth.
Sift the unsweetened cocoa powder and salt directly into your wet ingredients. Stir everything together until just combined; be careful not to overmix.
Line a cupcake pan with paper liners. Evenly distribute the batter among the liners, filling each one.
Place the pan in the oven and bake for 12-14 minutes, just until the tops of the cupcakes are set and no longer wobbly. Remove from the oven and let them cool completely on a wire rack before adding any frosting.

Chocolate Ganache:

While the cupcakes are cooling, make the ganache by placing the semisweet chocolate chips in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium-high heat until it begins to steam, indicating it's just about to boil. Pour the hot cream over the chocolate chips, ensuring all the chips are covered. Let the mixture stand for 10 minutes without stirring to melt the chocolate chips.
After 10 minutes, add the vanilla extract to the mixture. Stir everything together until the ganache is smooth and glossy.
Transfer the bowl of ganache to the refrigerator to cool and thicken slightly, about 30-45 minutes. This will make it easier to whip to the right consistency.
Once cooled, whip the ganache using a stand mixer or hand mixer until it forms stiff peaks, making it fluffy and lighter in color.
Spoon the whipped ganache into a piping bag fitted with a star tip for a professional finish. For an easy alternative, you can use a resealable plastic bag with a corner cut off. Frost the cooled cupcakes.
Decorate the frosted cupcakes as desired to add your personal touch.

Notes

Chocolate Quality Matters: For the best flavor in the cupcakes and ganache, use high-quality chocolate. The percentage of cocoa in the chocolate can significantly affect the taste and texture.
Sifting Dry Ingredients: Sift cocoa powder to avoid lumps in your batter.
Whipping Ganache: When whipping the ganache, start at a low speed and gradually increase it to prevent splashing. When it's ready, the ganache will lighten in color and texture.
Storage: Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Leftover Ganache can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. Thaw it in the refrigerator, then let it come to room temperature, and re-whip if necessary before using.
Decorations: For an extra pop of color and texture, customize your cupcakes with sprinkles, edible glitter, or fresh berries.
Serving Suggestion: Serve the cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream.

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