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Gluten-free Chocolate Cupcakes with Chocolate Ganache Frosting


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

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!


Ingredients

Scale

For the Cupcakes

  • 1/2 cup full-fat coconut milk
  • 1 Tbsp apple cider vinegar
  • 2 eggs (sub. flax eggs if vegan)
  • 2/3 cup coconut sugar
  • 1/4 cup coconut oil (melted and cooled)
  • 1/2 Tbsp vanilla
  • 1 1/2 cups almond flour
  • 2/3 cup tapioca flour
  • 2/3 cup cacao powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup warm coffee (or warm water)

For the Chocolate Ganache Frosting

  • 1 cup full-fat coconut milk
  • 1 1/2 up dark chocolate chips

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