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Chocolate Ganache Cupcakes (Gluten Free)

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ACTIVE TIME

20 min

TOTAL TIME

50 min

DIFFICULTY

easy

SERVINGS 

24 portions


CHOCOLATE CUPCAKE INGREDIENTS

  • 250 g unsalted butter, cut into pieces
  • 250 g water
  • 50 g Dutch cocoa powder
  • 150 g buttermilk
  • 2 eggs
  • 1 tsp natural vanilla extract
  • 300 g gluten free plain flour
  • 1 pinch salt
  • 300 g white sugar
  • 1 tsp bicarbonate of soda


GANACHE ICING INGREDIENTS

  • 100 g gluten free dark chocolate, cut into pieces
  • 80 g pouring (whipping) cream


CHOCOLATE CUPCAKE PREPARATION

1  Preheat oven to 170°C. Line 2 x 12-hole muffin trays with cupcake liners and set aside.

2  Place butter, water and cocoa powder into mixing bowl and heat 4 min/80°C/speed 2 or until smooth.

3  Add buttermilk, eggs and vanilla and mix 5 sec/speed 4.

4  Add flour, salt, sugar and bicarbonate of soda and mix 5 sec/speed 4. Pour mixture up to three-quarters full into prepared muffin trays and bake for 18 minutes (170°C) or until a wooden skewer inserted into the centre of each cupcake comes out clean. Allow to cool in trays for 5 minutes, then transfer onto a wire rack to cool completely.

Meanwhile, make icing.


GANACHE ICING PREPARATION

5  Place dark chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.

6  Add cream and heat 2 min/50°C/speed 3. Transfer into a bowl and allow ganache to cool and thicken. Spread over cupcakes or transfer into a piping bag with a nozzle and pipe over cupcakes.

7  Decorate with your favourite gluten free decorations (we used some desiccated coconut).


TIPS

  • To ensure your cupcakes are gluten free, always read the labels of your products as some may contain traces of wheat or gluten.
  • Cupcakes can be made up to 4 days in advance. Place into an airtight container and store in a cool place or the refrigerator.


USEFUL ITEMS

  • 2 x 12-hole muffin trays
  • cupcake liners
  • wooden skewer
  • wire rack
  • bowl
  • piping bag