Gluten-free Chocolate Cupcakes with Chocolate Ganache Frosting

Feast your eyes on the most epic chocolate masterpiece ever. These gluten-free chocolate cupcakes have a rich and moist cake with a silky smooth vegan ganache frosting pipped on top. This recipe is easy and simple and can be whipped up in under an hour!

Chocoholics, rejoice! These insane gluten-free chocolate cupcakes are a true dream come true. With a light cake base and a rich chocolate ganache frosting, these are some seriously luxurious cupcakes!

Each cupcake is like a mini piece of my popular Blackout Paleo Chocolate Cake. Think fluffy dark chocolate cake smothered in a creamy chocolate frosting. If you need yet another reason to run to the kitchen to bake a batch, they can be made in one bowl!

Cupcake Ingredients

• Almond flour + Tapioca flour - Combining both almond flour and tapioca flour provides the ultimate texture for these gluten-free chocolate cupcakes. If needed substitute both the almond flour and tapioca flour with 2 cups gluten-free oat flour.
• Eggs/Flax Eggs - Room temperature is best. This recipe will also work with flax eggs to make these cupcakes vegan.
• Vanilla - Believe it or not, vanilla extract actually elevates the chocolate flavor in this recipe.
• Coconut milk + Apple cider vinegar - The combination of full-fat coconut milk and apple cider vinegar is also known as "vegan buttermilk". We use it in this recipe to help our cupcakes rise when baked. If desired, substitute any dairy-free milk like almond or oat.
• Warm coffee - This is the secret to a rich deep chocolate-y flavor. Make sure the coffee is warm, not scalding hot, which is what helps to "poof' the cacao. No, your cupcakes will not taste like coffee. If needed, you can also use warm water.

Icing Ingredients

• Chocolate chips - These dairy-free dark chocolate chips are my go-to. Any type of chocolate chip will work in these gluten-free chocolate cupcakes.
• Coconut milk - Make sure to use full-fat coconut milk in this recipe.

Step by step directions

One of the best parts about this recipe is that all you need is one bowl and a hand or stand mixer.

Step 1 : Prepare the "vegan buttermilk"

This step is quite simple. Just stir in the apple cider vinegar into the coconut milk and set aside.

Step 2 : Beat the eggs with the coconut sugar

In a mixing bowl or with a stand mixer, beat together the eggs, coconut sugar, coconut oil, and vanilla until creamy. The mixture should thicken up slightly.

Step 3 : add the "vegan buttermilk"

Next, add the coconut milk mixture to the bowl and continue to mix to incorporate.

Step 4 : add the dry ingredients

Add the almond flour, tapioca flour, cacao powder, baking soda, and baking powder to the bowl and mix until no flour clumps remain. Be careful not to over mix this step. The batter will be slightly thick at this point.

Step 5 : fold in the warm coffee

Finally, fold the warm coffee into the batter. This will thin the batter out quite a bit. This step is best done with a rubber spatula or whisk.

Step 6 : fill cupcake liners

Place cupcake liners into the cavities of a muffin tin and fill each one almost all the way full. Remember, these are gluten-free chocolate cupcake which means they won't rise as much as traditional cupcake so we can fill the liners up pretty full.

I like to use a large cookie scoop for this step as it's easiest and ensures each cupcake will be about the same size.

Bake in the oven until the gluten-free chocolate cupcakes have risen. Let cool completely before topping with icing.

Step 7 : prepare the chocolate ganache frosting

While the cupcakes are baking, prepare the icing. First, heat the coconut milk in a pot over medium heat until it begins to simmer.

Once the milk is bubbling, remove it from the heat and add the chocolate chips to the pot. Stir with a rubber spatula. The warm coconut milk will melt the chocolate chips while mixing. Continue to mix swiftly until all of the chocolate chips are melted.

Once all of the chocolate is melted and the mixture is silky smooth, pour it into a small bowl. Place a layer of cling wrap over the bowl, make sure the cling wrap touches the chocolate mixture, and place it in the fridge to set for at least an hour.

After the icing has set and the gluten-free chocolate cupcakes have cooled, fill a pipping bag with the ganache frosting and pipe onto the tops of each cupcake.

Storing

To store these gluten-free chocolate cupcakes, transfer them to an airtight container and keep them in a cool, dry area. The fridge is best. I like to line them up in a baking sheet and place a lid over top if it will fit. If not, use cling wrap around the baking sheet. It's not air-tight but it will help prevent some air from drying out the cupcakes.

They will keep for 4 - 5 days out on the counter and a week when stored in the fridge.

Expert tips

• Don't over-mix your batter. Cupcake batter should be a tad thinner than cake and brownie batter. When adding the dry ingredients to the mixture, just give it all a couple big folds to incorporate the flour.
• Test the "doneness" of your cupcakes with a toothpick. Because every oven is different, I recommend testing if your cupcakes are done by inserting a toothpick into the center of one. If it comes out clean, your cupcakes are done!
• Let cupcakes cool before icing. THIS IS IMPORTANT. Because we use a vegan ganache frosting with a coconut milk base, it can easily melt if we aren't careful. Allow the cupcakes to cool completely before pipping with icing.
• Store in the fridge. Again, due to the ganache frosting, these cupcakes are best stored in the fridge (or in a cooler area). Kitchens can get warm throughout the day and if the cupcakes are left out on the counter the icing may begin to soften.

Frequently asked questions

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Recipe

Gluten-free Chocolate Cupcakes with Chocolate Ganache Frosting

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• Author: Ansley Beutler
• Prep Time: 20
• Cook Time: 15
• Total Time: 35 minutes
• Yield: 12 Cupcakes 1x
• Diet: Gluten Free

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Description

Feast your eyes on the most epic chocolate masterpiece ever. These gluten-free chocolate cupcakes have a rich and moist cake with a silky smooth vegan ganache frosting pipped on top. This recipe is easy and simple and can be whipped up in under an hour!

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Ingredients

Scale 1x2x3x

For the Cupcakes

• ½ cup full-fat coconut milk
• 1 Tbsp apple cider vinegar
• 2 eggs (sub. flax eggs if vegan)
• ⅔ cup coconut sugar
• ¼ cup coconut oil (melted and cooled)
• ½ Tbsp vanilla
• 1 ½ cups almond flour
• ⅔ cup tapioca flour
• ⅔ cup cacao powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup warm coffee (or warm water)

For the Chocolate Ganache Frosting

• 1 cup full-fat coconut milk
• 1 ½ up dark chocolate chips

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Instructions

For the Cupcakes

1. Preheat oven to 350 F. Prepare the "vegan buttermilk" by mixing together the coconut milk and apple cider vinegar. Set aside.
2. In a large mixing bowl or in the bowl of your stand mixer, beat the eggs, coconut sugar, coconut oil, and vanilla together until light and creamy.
3. Add the coconut milk and apple cider vinegar and beat again to incorporate.
4. Fold in the almond flour, tapioca flour, cacao powder, baking powder, and baking soda until no flour clumps remain. Be sure not to over mix this step.
5. Pour in the warm coffee and fold into the batter with a rubber spatula.
6. Use a cookie scoop to pout the batter into a cupcake tin lined with liners and bake for 15 - 18 minutes. Let cool before icing.

For the Chocolate Ganache Frosting

1. While the cupcakes are baking, prepare the icing by heating the coconut milk in a skillet over medium heat until it starts to simmer. Once simmering, pull the pot off the element.
2. Add the dark chocolate chips and stir until melted. The mixture should be smooth.
3. Transfer the chocolate mixture to a bowl and place a. piece of cling wrap over the bowl. Make sure the cling wrap is touching the mixture to prevent any air reaching it. Place the bowl in the fridge for at least an hour to thicken.
4. Once the mixture has thickened (you should be able to grab a spoonful of it without it dripping) fill a pipping bag with the frosting and swirl it on top of each cooled cupcake. Sprinkle with desired toppings and enjoy!

Notes

Almond flour substitutes : If needed substitute both the almond flour and tapioca flour with 2 cups gluten-free oat flour.

Nut-free version : This recipe can be made entirely nut-free by swapping out the almond and tapioca flout with oat flour as stated above.

Storing : To store these gluten-free chocolate cupcakes, transfer them to an airtight container and keep them in a cool, dry area. The fridge is best. They will keep for 4 - 5 days out on the counter and a week when stored in the fridge.

• Category: Cupcakes
• Method: Bake
• Cuisine: American

Keywords: paleo chocolate cupcakes, vegan chocolate ganache frosting, gluten-free chocolate cupcakes