These cupcakes hit just the right spot for those of you looking for a healthy alternative and gluten free option for an easy, moist, delicious Chocolate Cupcake with Chocolate Ganache! I ate an entire jumbo cupcake right out of the oven yesterday. My husband couldn’t believe these were gluten free!
Ingredients:
- 1 cup oat flour
- ½ cup almond flour
- ½ cup unsweetened cocoa
- ¾ cup organic sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup plain Greek yogurt, room temperature
- ½ cup sunflower seed oil
- 2 large organic eggs, room temperature
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup water, room temperature
Dark Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
- In a large bowl, whisk oat flour, almond flour, cocoa, sugar, baking soda and salt. Pour in water and yogurt.
- In a separate bowl, whisk yogurt, oil, eggs, vinegar and vanilla extract. Pour into flour mixture, along with water and mix until well combined.
- Spoon batter into cupcake liners and bake for 25-30 minutes or until toothpick comes out clean.
- While cupcakes are baking, make the ganache. In a small saucepan, warm up heavy cream. When hot, pour over pieces of dark chocolate. Stir until melted. Add in 1 tbsp butter and 1 tsp vanilla and stir until shiny and smooth. Glaze cupcakes with ganache.
Makes 12 regular size or 6 jumbo cupcakes.
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