Chocolate ganache cupcakes (gluten free)


Active time

20 min

Time Symbol

Total time

50 min






24 portions

Chocolate cupcake Ingredients

· 250 g unsalted butter, cut into pieces

· 250 g water

· 50 g Dutch cocoa powder

· 150 g buttermilk

· 2 eggs

· 1 tsp natural vanilla extract

· 300 g gluten free plain flour

· 1 pinch salt

· 300 g white sugar

· 1 tsp bicarbonate of soda


Ganache icing ingredients

· 100 g gluten free dark chocolate, cut into pieces

· 80 g pouring (whipping) cream


Chocolate cupcake preparation

1  Preheat oven to 170°C. Line 2 x 12-hole muffin trays with cupcake liners and set aside.

2  Place butter, water and cocoa powder into mixing bowl and heat 4 min/80°C/speed 2 or until smooth.

3  Add buttermilk, eggs and vanilla and mix 5 sec/speed 4.

 Add flour, salt, sugar and bicarbonate of soda and mix 5 sec/speed 4. Pour mixture up to three-quarters full into prepared muffin trays and bake for 18 minutes (170°C) or until a wooden skewer inserted into the centre of each cupcake comes out clean. Allow to cool in trays for 5 minutes, then transfer onto a wire rack to cool completely. Meanwhile, make icing.


Ganache icing preparation

5  Place dark chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.

6  Add cream and heat 2 min/50°C/speed 3. Transfer into a bowl and allow ganache to cool and thicken. Spread over cupcakes or transfer into a piping bag with a nozzle and pipe over cupcakes.

7  Decorate with your favourite gluten free decorations (we used some desiccated coconut).



· To ensure your cupcakes are gluten free, always read the labels of your products as some may contain traces of wheat or gluten.

· Cupcakes can be made up to 4 days in advance. Place into an airtight container and store in a cool place or the refrigerator.


Useful items

· 2 x 12-hole muffin trays

· cupcake liners

· wooden skewer

· wire rack

· bowl

· piping bag


Click here for the PDF version of this recipe.

Chocolate ganache cupcake

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