Gluten Free Chocolate Cupcakes
Total Time
45 minutes + 45 minutes cooling
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 cupcakes
- 1 cup (132g) all purpose gluten free baking flour*
- 1/2 cup (50g) Ghirardelli Unsweetened Premium Baking Cocoa, sifted
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1/3 cup (72g) coconut oil, melted
- 2 oz Ghirardelli Semi-Sweet Baking Chips**, melted
- 2 large eggs, room temp
- 1 1/2 tsp vanilla extract
- 1/2 cup (118ml) milk, room temp (dairy or non-dairy)
- 1/2 tsp apple cider vinegar
- 8 oz Ghirardelli 60% Cacao Bittersweet Baking Chips
- 1 cup (230ml) heavy cream
- Ghirardelli 60% Cacao Baking Bar (for chocolate curls on top)
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Preparation
Step 1
Chocolate Ganache Frosting
Step 2
Start by making the ganache. Measure out the chocolate chips into a medium-sized bowl and set aside.
Step 3
Heat the heavy cream in a saucepan over medium heat. Remove from heat when you see steam rising from the surface.
Step 4
Pour the warm cream over the chocolate and let it sit for 2 minutes.
Step 5
Whisk the two ingredients together until it’s silky smooth. Place the ganache into the fridge to reach the perfect frosting consistency (about 30-45 minutes). Give it a good stir every so often so that it chills evenly.
Step 6
Gluten Free Chocolate Cupcakes
Step 7
Preheat the oven to 350F and line a cupcake tray with 12 liners.
Step 8
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 9
Combine the milk and vinegar in a measuring glass and set aside.
Step 10
In a large bowl, whisk together the sugars and oil. It should look like wet sand.
Step 11
Whisk in the melted chocolate. Once combined, whisk in the eggs and vanilla.
Step 12
Mix in half of the dry ingredients, then the milk mixture, then the rest of the dry ingredients. You should be left with a smooth batter that isn’t too thin or too thick.
Step 13
Evenly distribute the batter between the cupcake liners.
Step 14
Bake for 15-18 minutes or until a toothpick in the center comes out clean.
Step 15
After about 5 minutes, transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
Step 16
At this point, the ganache should be thick enough to hold its shape but easy to mix. If it’s not there yet, keep it in the fridge until then.
Step 17
To frost, use a piping bag with a large closed star tip. Make sure the cupcakes are completely cooled before doing so.
Step 18
Using a peeler and a Ghirardelli 60% Cacao Baking Bar, shave some chocolate curls on top for extra decoration. Enjoy!
Step 19
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Chef's notes
*If your flour doesn’t have xanthan gum, add 1 tsp of xanthan gum to the recipe.
**To melt, heat in the microwave in 30 second intervals, stirring each time. It should take about 90 seconds total.
These cupcakes are best consumed at room temperature as the ganache thickens when chilled.
