Dark Chocolate Cupcake with Chocolate Ganache
  • Cooking Time: 30 min
  • Servings: 12-18
  • Preparation Time: 20 min
  • 2 cups Mama's Almond or Coconut Blend Flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 tsp. xanthan gum
  • 1/2 cup dark chocolate cocoa
  • 3/4 cup butter or dairy free butter, room temp.
  • 1 1/4 cup sugar
  • 2 tsp. vanilla
  • 3 eggs
  • 1 1/4 cups milk (dairy, rice, nut, soy)
  • 1 cup chocolate chips or white chocolate chips
  • Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • Mousse Topping
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1/4 tsp. plain gelatin powder1.5 or 3 bars of semi-sweet baking chocolate
  • 1/4 cup butter
  1. Preheat oven to 350 °. Put desired cupcake liners in cupcake pan.
  2. In a small bowl, combine flour, baking powder, salt, xanthan gum and cocoa. Mix and set aside.
  3. In a mixing bowl, cream butter. Add sugar and vanilla and mix well. Scrape down sides of bowl. Add one egg at a time, mixing well after each addition. Scrape down sides of bowl. Alternate adding flour and milk until all ingredients are combined. Mix for about 1 minute until well combined.
  4. Fill cupcake liners 3/4 full. Bake for 25 minutes or until cupcakes bounce back when touched.
  5. Ganache Directions
  6. Using double boiler, melt chocolate. When chocolate is melted add cream and mix well and stir constantly until well combined and shiny.
  7. Dip the top of cooled cupcakes into the ganache, covering the entire top. Sprinkle with desired sprinkles.
  8. Mousse Directions
  9. Pour cream into mixing bowl and add sugar. Mix, using the wire whisk attachment, until the cream turns to thick whipping cream. Remove 1/4 cup of cream and add to bowl. Sprinkle 1/4 tsp. plain gelatin onto the cream. Mix and set aside. Meanwhile, place whipping cream, bowl and all into refrigerator.
  10. Meanwhile, using double boiler or microwave at 50% power, melt chocolate squares with butter. Remove from heat and cool for about 10 minutes.
  11. Bring out the whipping cream bowl and attach it to mixer, again with wire whisk. With mixer on low speed, slowly pour in chocolate mixture. Mix well to combine. If you have time allow mousse to set up in refrigerator for 30-40 minutes before piping onto cupcakes. Or pipe onto cupcakes and place cupcakes in freezer for 10-15 minutes to set up.
These dark chocolate cupcakes, decorated with Christmas sprinkles will look beautiful on the holiday table and holiday parties. Don't mind the holiday decorations as this would be a delicious cupcake at birthdays and all year round.