In the mood for healthy cupcakes with fudgy chocolate? These yummy cupcakes fit the bill, made with whole grain flour, honey, and topped with a rich, dark chocolate ganache!

Vanilla Cupcake with Fudgy Ganache

Because these are whole grain, these cupcakes are dense, not fluffy like white-flour cupcakes. I want to make some alterations to the recipe for fluffier cupcakes (and still whole grain!), but these little cakes are tasty and a welcome treat for anyone on a special diet!

Vanilla Cupcakes with Dark Chocolate Ganache             Makes 12 cupcakes

1-3/4 cups brown rice flour

1 Tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/3 cup palm oil shortening, or coconut oil

2/3 cup honey

1/3 cup applesauce, unsweetened

1-1/2 Tablespoons vanilla extract

1/2 cup hot water

  1. Preheat oven to 325˚ F. Line a muffin pan with paper liners and set aside.
  2. In a medium bowl, whisk together the dry ingredients until blended.  In a small bowl, combine the shortening and honey with a hand mixer. Add in the applesauce and vanilla and mix again (it will not be completely mixed at this point, but that is okay).
  3. Add the liquid ingredients to the dry ingredients and mix well with hand mixer. Add the hot water and mix again until well combined.
  4. Fill all 12 muffin tins with batter, filling almost completely. Bake for 20 minutes, until golden brown and toothpick inserted in the center comes out clean.
  5. Let cupcakes cool in the muffin pan for a bit, and then transfer to a cooling rack to cool completely. Top with 1 Tablespoon ganache. Enjoy!

Adapted from Babycakes Vanilla Cupcake recipe by Erin McKenna

Fudgy Goodness

I was attempting to create a dark chocolate frosting for the vanilla cupcakes, but came up with this by mistake. This recipe is, well, not quite frosting. The only way to describe this super-rich topping is a fudgy ganache. Eventually I will create my own recipe for healthy, natural fluffy frosting. But until then, this recipe will work just fine! Beware, this is very rich: a little goes a long way!

Dark Chocolate Fudgy Ganache                 Makes @ 3/4 cup (12 Tablespoons)

1/2 cup honey

3-4 Tablespoons palm oil shortening*

1 teaspoon vanilla extract

6 Tablespoons cocoa powder

Dash salt

Using a hand blender, mix the honey, palm shortening, and vanilla until well mixed. Add 3 Tablespoons cocoa powder and blend well, then add the other 3 Tablespoons cocoa powder and the salt and mix again until well blended. Use Fudgy Ganache to top cupcakes or your favorite desserts!

* You could use coconut oil or Earth Balance Margarine, but I am not sure how it would turn out

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7 Responses to Vanilla Cupcakes with Fudgy Ganache

  1. […] Just a heads up, this recipe is not gluten-free or sugar-free! My kids can have gluten and wheat so I decided to make cupcakes that everyone (including the other children) would enjoy.If you would like a gluten-free cupcake recipe, check out these vanilla cupcakes. […]

  2. [...] with Mocha Buttercream Frosting (below) or Fudgy Ganache. [...]

  3. Hi, just found your blog. Love your treats! These cupcakes look delicious! Thanks for sharing!

  4. Ganache is pretty much the best thing ever created.

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