Gluten free Chocolate Cupcakes with Dairy free Chocolate Ganache Frosting

4.80 from 5 votes

Gluten free Chocolate Cupcakes with Dairy free Chocolate Ganache Frosting

These gluten free chocolate cupcakes have a rich and moist cake with a silky smooth vegan ganache frosting pipped on top. It's like chocolate heaven in every bite! Made dairy free and paleo friendly.

Prep Time20

Cook Time15

Chilling Time1

Total Time1 35

Course: Cupcakes

Cuisine: American

Keyword: dairy free cupcakes, gluten free chocolate cupcakes, paleo chocolate cupcakes, vegan chocolate ganache frosting

Servings: Cupcakes

Calories: 370kcal

Author: Ansley Beutler

Ingredients

For the Chocolate Ganache Frosting

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

For the Cupcakes

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

US Customary - Metric

Instructions

For the Chocolate Ganache Frosting

First prepare the icing so it has time to chill. Start by heating the coconut milk in a skillet over medium heat until it starts to simmer. Once simmering, pull the pot off of the element. Add the dark chocolate chips and stir until melted. The mixture should be smooth.
Transfer the mixture to a bowl and 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 to thicken.

For the Cupcakes

Preheat oven to 350 F. Prepare the "vegan buttermilk" by mixing together the coconut milk and apple cider vinegar. Set aside.
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. Add the coconut milk and apple cider vinegar and beat again to incorporate.
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.
Pour in the warm coffee and fold into the batter with a rubber spatula.
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.
Once cool, fill a pipping bag fitted with a star tip with the chocolate ganche. Swirl the frosting on top of each cupcake. Store in the fridge until ready to 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 3 - 4 days out on the counter and a week when stored in the fridge.

Nutrition