Gluten-Free Chocolate Cupcakes
1 Sep
Gluten-Free Chocolate Ganache Cupcakes
1.5 cups semi-sweet chocolate chips
4 Tbsp Smart Balance
2 cups garbanzo beans, drained (a little less than 2 cans)
4 eggs
3/4 c sugar
1 tsp vanilla
1 tsp baking powder
1 cup additional chocolate chips1. Preheat oven to 350 degrees and line cupcake trays. This makes approximately 20 cupcakes.
2. Melt on low heat 4 Tbsp of Smart Balance with 1.5 cups of chocolate.
3. Blend garbanzo beans and eggs in food processor till smooth. Add sugar, vanilla, and baking powder, and continue to blend.
4. Gradually add melted chocolate into the food processor, blending as you go to reach a smooth consistency. Once combined, mix-in 1 cup of chocolate chips by hand.
5. Pour batter into lined cupcake trays and bake for approximately 25 minutes. It’s okay to fill them nearly to the top because unlike traditional cupcakes, they don’t rise that much.
Thick Ganache Frosting
6 Tbs soymilk
2/3 cup chocolate chips
2 cups powdered sugar
1/2 cup cocoa powder
1 Tbs vanilla extract
1-2 Tbs soymilk1. Heat 6 tablespoons of soymilk on stovetop in small pot until simmering.
2. Remove from heat and add chocolate chips. Stir until combined into smooth ganache and allow to cool.
3. Sift in 2 cups of powdered sugar and 1/2 cup cocoa powder.
4. Add 1 Tbs vanilla and about 1-2 Tbs soymilk. Whisk until combined. Add more soymilk as needed until a thick frosting forms.
5. Pipe onto cooled cupcakes.
