Gluten Free Chocolate Cupcakes with Whipped Chocolate Ganache
This decadent and fluffy chocolate cake is made gluten free and dairy free with and topped with a sweet chocolate glaze
Servings: 12 servings
Ingredients
- 3 eggs room temperature
- 2/3 cup brown sugar packed
- 1/2 cup almond milk room temperature
- 3 tbsp coconut oil melted
- 2 tsp vanilla extract
- 1 1/2 cup almond flour
- 1/2 cup arrowroot flour or tapioca flour
- 1/2 cup unsweetened cocoa powder I used half special dark
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp finely ground sea salt
whipped ganache frosting
- 1 cup coconut milk full fat from the can
- 2 cup Lily's Dark Chocolate Baking Bar chopped
- chocolat sprinkles
Instructions
whipped ganache frosting
- Place the chopped chocolate into a heat proof bowl and place the coconut milk into a small pot and turn on medium heat. Bring the milk to a boil and then remove it from the heat. Pour the milk over the chocolate and let it sit for 4 minutes. After 4 minutes, whisk the mixture until a smooth chocolate forms. Cover and chill in the refrigerator for the next 30-40 minutes.
cupcakes
- In a bowl of a mixer, add the eggs and brown sugar and beat on low speed using the whisk attachment until smooth, about 1 minute. Add in the almond milk, coconut oil and vanilla and continue mixing until combined.
- Sift in the dry ingredients (almond flour, arrowroot flour, cocoa powder, baking powder, baking soda and salt) and then continue mixing on a low speed until no lumps remain. Let the batter sit for 10-15 minutes minutes.
- Meanwhile, preheat the oven to 350 F. Once the oven is heated, prepare a cupcake pan with 12 liners. Fill the liners about 3/4 full with batter. Bake the cupcakes for 18-22 minutes. Let cool.
- Remove the chocolate ganache from the refrigerator, it should be very thick, that’s exactly how you want it. Use a handheld mixer to beat the chocolate until it’s light and fluffy, about 1-2 minutes. Place the whipped ganache into a piping bag and decorate cupcakes. Finish cupcakes with sprinkles and serve. Store cupcakes in the refrigerator.
Notes
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram! I love to see all your creations!