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