Gluten-Free Chocolate Fauxtess Cupcakes

Gluten-Free cupcakes off the bucket list, check! I'm not sure why today was the day I decided to finally try out the dreaded Gluten-Free recipe but I'm glad I did. I'll let you in on a little secret, I really want people to like my cupcakes. Not just like, but love them. So, when I'd think about making Gluten-Free cupcakes, the recipe always lost out to others because I was terrified they wouldn't turn out. Pushed aside and onto the bucket list they went and stayed--until now. The Gluten-Free Chocolate Cupcakes are a bit grainy, but they are also fluffy as they spring-back to the touch.

This recipe is adapted from Devil's Food Cupcakes to make Gluten-Free Chocolate Fauxtess Cupcakes. I painstakingly researched every ingredient that I planned to use to make sure it was Gluten-Free. Unfortunately, my favorite Dutch-processed cocoa powder was packaged in a facility where wheat is processed. Boo! But luckily I had Hershey's on hand. Gluten-Free All-Purpose Baking Mix is perfect because it is mixed with Gluten-Free flours and has the leavening (baking soda/powder) and salt mixed in. We need more eggs because without the gluten, additional binder is necessary. 

Gluten-Free Chocolate Cupcakes
adapted from Devil's Food Cupcakes

preheat oven to 375 degrees

3/4 cup unsweetened Gluten-Free cocoa powder

3/4 cup hot water

12.25 ounces Gluten-Free All-Purpose Baking Mix 

1 cup unsalted butter

1 3/4 cups caster sugar

5 large eggs, at room temperature

2 tsp Gluten-Free vanilla bean paste
2/3 cup sour cream, at room 

1. In a small bowl, combine cocoa, and hot water until smooth. In a medium bowl, measure out flour; set aside.
2. In a medium saucepan, combine the butter and the sugar over medium heat. Stir until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. 
3. Mix in the eggs, one at a time. Mix in the vanilla and then the cocoa mixture and beat until incorporated. 
4. With a wooden spoon stir in the flour mixture in two batches, alternating with the sour cream, until just combined.

Bake for 20 minutes or until tester comes out clean. Makes about 32 cupcakes.

Filling

1/2 cup butter
2 cups Gluten-Free powdered sugar
6 tbsp heavy whipping cream
2 tsp Gluten-Free vanilla bean paste

salt to taste

1. Cream butter and 1 cup of powdered sugar.
2. Add vanilla.
3. Mix on high, 2 tbsp of whipping cream at a time, alternating with powdered sugar until light and fluffy.
4. Add salt to taste.

Core cupcakes, add filling and top with cored cupcake piece.

Ganache
8 oz. Gluten-Free dark chocolate chips (I used Nestle Dark)
2/3 cup heavy cream
2 tbsp butter, at room temperature
1 tbsp caster sugar

1. Over medium high heat, place cream on stovetop and heat until just boiling.
2. Immediately pour over chocolate chips
3. Let set for 4-5 minutes.
4. Stir until creamy. Add butter and sugar. Ganache should be shiny and pourable. (if there are chunks, place in microwave for 10 second bursts until it can be stirred smooth)

Using a spoon, spread ganache over filled cupcakes. Set aside to harden. If using filling for spirals, place in small piping bag that has a small hole (either place small tip inside or cup off end of bag) and pipe design. Otherwise, follow instructions below.