Triple Chocolate Ganache Filled And Topped Gluten Free Cupcakes

These cupcakes are rich and decadent, and perfect for making anytime that you would like to impress someone.

The cupcakes themselves are moist, and they are filled with a whipped white chocolate center, and topped with a rich, dark chocolate ganache. Bite into one of these treats, and you will appreciate the variety of textures and flavors that you find.

Look at all of that white chocolate goodness.

And topped with dark chocolate ganache? Even better.

Triple Chocolate Ganache Filled And Topped Gluten Free Cupcakes

• 2 Flax-eggs (6 Tablespoons Water, 2 Tablespoons Flaxseed Meal)
• 2/3 Cup Brown Rice Flour
• 1 Cup Sugar
• 1/3 Cup Cocoa Powder
• 1/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/3 Cup Butter, Melted
• 2/3 Cup Water

1. Preheat oven to 350 degrees.
2. Make flax-egg (directions on side of blog.)
3. In a large bowl whisk together rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking powder, baking soda and salt.
4. Add the flax-eggs, vanilla, oil and water to the dry ingredients and mix until combined.
5. Pour into muffin tin that has been lined with 12 cupcake wrappers.
6. Bake cupcakes about 15-20 minutes or until toothpick comes out clean. 
7. Cut out the center of each cupcake and fill with white chocolate ganache.
8. Top with dark chocolate ganache.

Whipped White Chocolate Ganache

• 1/2 Cup Heavy Cream
• 1 Cup White Chocolate Chips

1. Heat heavy cream until boiling. Pour over chocolate chips and stir until smooth.
2. Refrigerate until completely cooled and then whip with your whisk attachment until fluffy.

Dark Chocolate Ganache

• 1/2 Cup Heavy Cream
• 1 Cup Dark Chocolate Chips

1. Heat heavy cream until boiling. Pour over chocolate chips and stir until smooth.
2. Refrigerate just for a bit, until thickened up slightly but not too thick. Scoop into piping bags and top cupcakes.

Enjoy!
-Bethany

Gluten Free Chocolate Chip Applesauce Cookies

Two of my brothers, one sister, and I are heading out on a two week road trip on Saturday. It will be my first time in California, and we're planning to stop at Yellowstone on the way, and then Yosemite and Death Valley. I have baked up a bunch of treats for the trip, and I still have some baking to do. Gluten free road trips are possible, but some planning just needs to go in beforehand.

I will be absent from my blog for the next couple of weeks, so here is a super delicious recipe to hold you over until I get back!

If you are looking for something a bit different than your average chocolate chip cookies, but you want something similar to them, then you need to try these gluten free chocolate chip applesauce cookies. They are soft, light and cake-like. They have a slight applesauce flavor, and are packed full of chocolate chips.

These delicious cookies were quickly devoured, and I can't wait to make them again.

Gluten Free Chocolate Chip Applesauce Cookies

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Applesauce
• 1/2 teaspoon Baking Soda
• 1/4 Cup Butter, softened
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla Extract
• 3/4 Cup Brown Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1 Cup Chocolate Chips

1. Heat water about 20 seconds in microwave. Add flaxseed meal and set aside 10 minutes.
2. Preheat 400 degrees.
3. In a small bowl, combine applesauce and baking soda. Set aside.
4. In a medium bowl, combine dry ingredients. Whisk together.
5. In your mixer bowl, combine butter and sugar. Beat until light and fluffy.
6. Add flax-egg and vanilla to butter/sugar mixture. Beat.
7. Add the applesauce/baking soda mixture to wet mixture and beat again.
8. Add dry ingredients and beat again.
9. Stir in chocolate chips.
10. Scoop onto a parchment lined baking sheet. Bake for 9 to 12 minutes.

Adapted from this recipe.

Go ahead and try them, I know you'll love them!
-Bethany