It seems like some weeks things just don’t turn out how I hope they will in the kitchen. This week I have been experimenting with gluten-free baking and so far have not had much success. I have a huge batch of gluten-free challah dough in the fridge that is barely edible. My son, the challah lover, took one bite of the test loaf and gave it back. I hate to waste food so if anyone has suggestions for salvaging it I am all ears. These cupcakes were my second gluten-free attempt. I had high hopes for them, because the cupcake part was based on a recipe from the Cupcake Bakeshop and that woman sure knows her cupcakes. They weren’t bad, certainly a passible gluten-free dessert, but they were not great either. The texture of the cupcakes wasn’t quite right. However, I loved the combination of chocolate ganache and mint buttercream on a chocolate cupcake. The frosting was definitely the most popular part. I am posting the ganache and buttercream recipes and recommend using them with your favorite chocolate cupcake recipe. If you are a chocolate lover don’t forget to enter the giveaway to win Chocolate Obsession.
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Ingredients & Instructions
Ingredients & Quantities
Chocolate Ganache Layer1 cup (8 oz) unsweetened coconut milk (not cream of coconut), well mixed 9 oz bittersweet chocolate, finely chopped
Chocolate Ganache Layer
Place chocolate in a large bowl. Heat coconut milk until just boiling, either on the stovetop or in the microwave. Pour hot coconut milk over the chocolate and let sit for 5 minutes. Whisk gently until completely smooth. If some chocolate remains unmelted microwave the mixture on 50% power in 15 second intervals, whisking after each one, until the chocolate is completely melted. Refrigerate until thick, at least one hour before spooning into cupcakes.
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