The Big Book of Gluten-Free Baking: A Sweet and Savory Cookbook by Miget Paola Anna

Author:Miget, Paola Anna [Miget, Paola Anna]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-07-13T16:00:00+00:00

Fudgy Chocolate Cupcakes

These fudgy chocolaty cupcakes just might remind you of a Hostess cupcake. These are a true chocolate lover’s dream. The ganache topping is chocolate perfection. (They are also delicious if you make them dairy-free, soy-free by using Enjoy Life brand chocolate.)

MAKES 12 CUPCAKES

Prep time: 30 minutes

Cook time: 30 minutes

FOR THE CUPCAKES

190 grams All-Purpose Flour Blend

25 grams Dutch-process cocoa powder

1 teaspoon baking powder

½ teaspoon xanthan gum

¼ teaspoon salt

155 grams dark chocolate chips or nondairy alternative

6 tablespoons butter or nondairy alternative

200 grams cane sugar or granulated sugar

160 grams vanilla Greek yogurt or nondairy alternative

2 large eggs

2 teaspoons vanilla extract

FOR THE GANACHE

270 grams semisweet chocolate chips or nondairy alternative

¼ cup coconut oil, melted

TO MAKE THE CUPCAKES

1.

Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

2.

In a medium bowl, whisk the flour, cocoa powder, baking powder, xanthan gum, and salt to combine.

3.

In a small saucepan, combine the chocolate chips and butter. Melt over low heat, stirring constantly until smooth. Set aside.

4.

In a large bowl, using a handheld electric mixer, beat the sugar, yogurt, eggs, and vanilla until well mixed. Add the chocolate mixture and continue beating. Beat in the flour mixture in two additions. Mix until combined. The batter will be very thick.

5.

Evenly divide the batter between the prepared muffin cups. With a slightly damp finger, smooth the top of each.

6.

Bake for 18 to 20 minutes, or until a toothpick inserted into a cupcake comes out clean.

7.

Let the cupcakes cool completely before frosting.

TO MAKE THE GANACHE

8.

In a small saucepan, combine the chocolate chips and coconut oil. Melt over low heat, stirring until smooth.

9.

Dip the top of each cupcake in the chocolate ganache. Once you have dipped all 12 cupcakes, dip them again. Set aside to let the chocolate ganache set and solidify.

10.

Keep leftovers covered at room temperature for up to 3 days.

TIP Swirl a little of the glaze from Cinnamon Roll Pancakes on top of the chocolate ganache for extra fanciness.

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