Triple Chocolate Caramel Brownies

These triple chocolate caramel brownies are ooey, gooey, deliciousness. And how could they not be with three times the chocolate and caramel added in?

These are great warm or chilled. And they are super easy to make!

They are the perfect, decadent brownie for any occasion!

Triple Chocolate Caramel Brownies

• Brownie mix and ingredients from back of box
• 3/4 Cup Chocolate Chips

1. Add the brownie mix and ingredients from the back of the box to a bowl. Combine, then add the chocolate chips and stir them in.
2. Bake according to directions. Top while still warm.

Toppings

• 1/2 Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)
• 6 teaspoons Heavy Cream
• 1/2 Cup Chocolate Chips
• 1/4 Cup Heavy Whipping Cream

1. Combine the caramel bits and 6 teaspoons heavy cream in a microwave safe bowl. Microwave for 20 second intervals, stirring after each, until melted.
2. Add the chocolate chips and remaining 1/4 cup heavy cream in a microwave safe bowl and microwave 20 seconds at a time, stirring, until melted.
3. Pour the caramel over brownies, then pour the chocolate ganache over them. Spread out.
4. Serve while still warm, or place in the fridge and serve cold.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food linkup found here and here. 

Gluten Free Chocolate Chip Cupcakes With Cookie Dough Frosting

Do you love cupcakes? 

Are you a big fan of cookie dough? 

Do you dream about chocolate ganache?

If the answer is yes to every one of those questions, then you need to make these cupcakes. Right now.

These vanilla cupcakes are loaded with chocolate chips, filled with a rich chocolate ganache, and then topped with a creamy cookie dough frosting. Does it get any more cravings-worthy than that?

I even drizzled a bit of chocolate ganache on top to make them extra special.

The Best Gluten Free Vanilla Cupcakes

• 1/2 Cup Unsalted Butter, softened
• 1 Cups Sugar
• 2 Tablespoons Flaxseed Meal
• 6 Tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 3/4 Cup Hot Milk
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 3 Tablespoons Cornstarch
• 1/4 Cup plus 3 Tablespoons Tapioca Starch
• 1/2 Tablespoon plus 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 Cup Mini Chocolate Chips

1. Preheat oven to 350 degrees.
2. Heat the water and add in the flaxseed meal. Set aside for about ten minutes.
3. In a medium bowl whisk together all of the dry ingredients.
4. In a large bowl cream together butter and sugar for five minutes, until light and fluffy.
5. Add a bit of the flaxseed mixture at a time, with the mixer on, then add the vanilla and beat until fluffy again.
6. Add in half of the dry ingredients and blend. Then add half the milk and blend again. Repeat, and then beat it all together for about two minutes.
7. Fold in the mini chocolate chips.
8. Divide batter between 18 paper lined muffin tin holes and bake for 18-22 minutes, or until toothpick comes out clean. 

Chocolate Ganache

• 1/2 Cup Heavy Cream
• 1 Cup Semi-Sweet Chocolate Chips

1. Heat heavy cream until boiling. Pour over chocolate chips and whisk until smooth.
2. Refrigerate just for a bit, until thickened up slightly but not too thick. 
3. Use a knife to scoop a bit of the cake from the center of each cooled cupcake, then fill each center with ganache. 

Gluten Free Cookie Dough Frosting

• 1/2 Cup Butter
• 1 Cup plus 2 Tablespoons Powdered Sugar
• 1/4 Cup Brown Sugar
• 1/4 Cup plus 1 Tablespoon Rice Flour
• 1 Tablespoon Milk
• 1 teaspoon Vanilla Extract
• A pinch of Salt
• 1/4 Cup Mini Chocolate Chips

1. Cream together the butter and both sugars until they are nice and smooth.
2. Add the rice flour, milk, vanilla and salt and beat for 2 to 3 minutes, until light and fluffy Add a bit more milk if too thick for your taste.
3. Fold in the chocolate chips.
4. Frost cupcakes. Eat right away or refrigerate. 

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

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 Mini Chocolate Cupcakes With Whipped Chocolate Ganache And M&Ms

These gluten free cupcakes are super fun and cute, not to mention delicious!

My nieces and nephew loved the surprise inside.

The cupcakes themselves are chocolate, and they are filled with mini M&Ms and then topped with a rich, chocolate ganache. Make them for your family, and they are sure to be a big hit.

Gluten Free Mini Chocolate Cupcakes With Whipped Chocolate Ganache And M&Ms

• 3 Tablespoons Hot Water
• 1 Tablespoon Flaxseed Meal
• 1/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 3 Tablespoons Sugar
• 1/4 Cup Cocoa Powder
• 2 Tablespoons Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 1/4 Cup Oil
• 1/4 Cup Water
• Mini M&Ms

1. Preheat oven to 350 degrees.
2. Heat the water and add the flaxseed meal to it, setting aside for about 10 minutes.
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. Line a mini muffin pan with 16 wrappers.
6. Bake cupcakes for 10 to 14 minutes or until toothpick comes out clean. 
7. Cool, then use a knife to remove a small bit of the center of each cupcake. Fill hole with mini M&Ms.
8. Frost and top with M&Ms.

Whipped Ganache Frosting

• 1/2 Cup Whipping Cream
• 1 Cup Chocolate Chips

1. Heat heavy cream just until boiling and pour over chocolate chips.
2. Stir together and put in fridge until completely cool.
3. Move to the bowl of your stand mixer and use whisk attachment to whip it.

Enjoy!
-Bethany