Gluten Free Vanilla Cupcakes with Fudgy Ganache

In the mood for healthy cupcakes with fudgy chocolate? These Gluten Free Vanilla Cupcakes with Fudgy Ganache fit the bill, made with whole grain flour, honey, and topped with a rich, dark chocolate!

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!

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!

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Gluten Free Vanilla Cupcakes with Fudgy Ganache

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Gluten free, vegetarian; Free of: dairy, eggs, soy

Course: Dessert

Cuisine: American

Servings: 12 cupcakes

Calories: 208 kcal

Author: Adapted from From Babycakes Vanilla Cupcake recipe by Erin McKenna

Ingredients

• 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
• Ganache:
• 1/2 cup honey
• 3-4 Tablespoons palm oil shortening*
• 1 teaspoon vanilla extract
• 6 Tablespoons cocoa powder
• Dash salt

Instructions

1. For the cupcakes:
2. Preheat oven to 325˚ F. Line a muffin pan with paper liners and set aside.
3. 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).
4. Add the liquid ingredients to the dry ingredients and mix well with hand mixer. Add the hot water and mix again until well combined.
5. 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.
6. 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!
7. For the Ganache:
8. 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!

Nutrition Facts

Gluten Free Vanilla Cupcakes with Fudgy Ganache

Amount Per Serving

Calories 208 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 4g 20%

Sodium 127mg 5%

Potassium 170mg 5%

Total Carbohydrates 32g 11%

Dietary Fiber 1g 4%

Sugars 27g

Vitamin C 0.2%

Calcium 4.9%

Iron 3.6%

* Percent Daily Values are based on a 2000 calorie diet.