These gluten-free cupcakes get even more rich from a homemade chocolate ganache. Not feeling chocolate? See our variation for gluten-free vanilla cupcakes.

Jessica Christensen
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
15 mins at 350°
cool:
5 mins
Servings:
12
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Gluten-Free Chocolate Cupcakes

Ingredients

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Directions

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  • Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a large bowl stir together first five ingredients (through salt). Add remaining ingredients and whisk until combined.

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  • Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake 15 to 18 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups; cool on wire rack. If desired, spoon Ganache over top.

Vanilla Cupcakes

Prepare as directed, except use 2 cups Gluten-Free Flour Mix and omit cocoa powder. Stir 1 Tbsp. flaxseed meal into flour mixture. Omit water and measure 1 cup unsweetened almond milk. Add vinegar to the almond milk and let stand 5 minutes. Increase vanilla to 2 tsp. and add 1/4 tsp. almond extract with the vanilla. Nutrition analysis per serving: same as above except 221 calories, 39 g carbohydrate, 5 g sat., 1 g fiber, 1% Vitamin A, 224 mg sodium, 3% calcium, 2% iron

Nutrition Facts (Gluten-Free Chocolate Cupcakes)

199 calories; total fat 7g; saturated fat 6g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 0mg; sodium 209mg; potassium 74mg; carbohydrates 35g; fiber 2g; sugar 17g; protein 1g; trans fatty acid 0g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 7mg; iron 1mg.

Ganache

Ingredients

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Directions

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  • In a small saucepan heat 1/2 cup heavy cream just to boiling over medium-high heat. Remove from heat. Add 6 oz. gluten-free semisweet chocolate, chopped, or semisweet chocolate pieces (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

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Gluten Free Flour Mix

Ingredients

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Directions

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  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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Reviews

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