Chocolate Ganache Cupcakes (V, GF): an easy recipe for perfectly moist chocolate cupcakes covered in a thick layer of rich chocolate ganache! Vegan, Gluten-Free, Dairy-Free.
Are you a big fan of cupcakes? How about chocolate? How about chocolate and cupcakes together? Come on, you totally just jumped out of your chair, waving your “yes” flag to this, right? 😉
If you are loving everything I’m saying right now, you’ll be over the moon about these Chocolate Ganache Cupcakes. You may have even guessed that these cupcakes were coming… (based on the last post, of course!).
But if you missed the latest Beaming Baker Baking Basics post, you might want to check it out: How to Make Chocolate Ganache Recipe.
It was so much fun, super easy and unbelievably tasty making buckets and buckets of ganache. Yep, we’re classy like that. After losing myself in that glossy, chocolate goodness and having chocolate daydreams that nothing and nobody could stop, I snapped out of it and starting wondering what I could pour this ganache onto.
Enter: Vegan Gluten Free Chocolate Cupcakes. Oh YEAH! Those cupcakes have been slowly but surely making the rounds at birthday parties, weddings, movie nights, and just good old-fashioned bake-a-thons. You’ve been raving that it’s the chocolate cat’s meow. Er… something like that. And asking for directions on how to swap it into a chocolate cake.
To which my response was–make that my tasty response: Vegan Chocolate Cake.
But now, it’s time to dial up the chocolate even more, and take a more subtle approach to cupcake topping: chocolate ganache!
It’s soooo beautiful, you guys. I tried my darnedest to really capture the glossy, dreamy sheen of ganache on each and every cupcake. And the best part? It stays deliciously soft, but just the right amount of firm the next day.
I have some yummier plans for these chocolate ganache cupcakes. But you’ll just have to wait and see. 😉
In the meantime, let me know your requests for future cupcake recipes. I’m all ears! (What a disturbing visual!) Before I go off on a tangent about all of that, allow me to cover the most awesome parts of this recipe!
These vegan gluten free Chocolate Ganache Cupcakes are:
- super moist and bursting with rich, decadent chocolate flavor
- vegan, gluten-free, dairy-free, and refined sugar-free
- unbelievably satisfying, just like you’d want gluten free chocolate cupcakes with ganache frosting to be
- easy to make, and even easier to eat 😉
- the perfect moist & fudgy chocolate cupcakes
- made with the healthy, whole, allergy-friendly & plant-based ingredients you know and love
- just the vegan chocolate cupcake you’ve been searching for
- and the gluten free chocolate cupcake to add to your gluten free baking repertoire
So whaddya think? Are you ready to make and eat ALL THE CUPCAKES?? 🙂 I can’t wait to hear what you think of this recipe! It’s truly the best sharing in these kitchen adventures with you. I wouldn’t trade it for anything.
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Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed these deliciously moist and rich chocolate ganache cupcakes, then you’ll just love these easy healthy dessert recipes:
More Gluten Free Vegan Chocolate Dessert Recipes
- Chocolate Dipped Vegan Coconut Macaroons Recipe
- Ultimate Fudgy Paleo Vegan Brownies
- 2 Ingredient 5 Minute Homemade Fudge
- Chocolate Covered Peanut Butter Cookies
- Coconut Chocolate Chip Vegan Ice Cream (Paleo, V, GF, Dairy-Free)
- 1 ½ cups gluten free oat flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared muffin pan—filling each cup about ¾ of the way for smaller cupcakes, or, almost to the top for larger cupcakes with big, round tops. Bake for 16-20 minutes. Mine took 18 minutes. Test for doneness with a toothpick-- it should come out with a few dry bits of cake on it, but no liquidy batter.
- Place muffin pan on a cooling rack to cool for 20 minutes. Transfer cupcakes to a cooling rack to cool completely.
- Lay a large sheet of wax paper or parchment paper on an even surface. Make this Chocolate Ganache. Dip one cupcake top into the ganache, twisting the cupcake as needed to coat the top completely. Scrape off excess as needed and flip cupcake right side up, being careful not to let ganache drip down the sides of the cupcake. Place onto the prepared work surface and repeat for all cupcakes. Enjoy! Storing instructions below.
Adapted from my Vegan Gluten Chocolate Cupcakes and my Easy Vegan Dark Chocolate Muffins.
Also try topping these muffins with my 2 Ingredient Homemade Chocolate Frosting.
- Freezing Instructions: Store frosted cupcakes in an airtight, freezer-friendly container for up to 1 month. Allow to thaw at room temperature for 15-40 minutes before enjoying.
- More Chocolate Baked Goods (all V, GF): Fudgy Paleo Maple Pecan Brownies, Chocolate Banana Nut Bread, Vegan Chocolate Chip Cookies.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Muffin Pan | Gluten Free Oat Flour | Unsweetened Cocoa Powder | Coconut Cream | Cooling Rack | Parchment Cupcake Liners | Glass Mixing Bowls | Silicone Spatulas | Stainless Steel Measuring Cups
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Lisa Huff says
Wow, hard to believe these are vegan, gluten-free, dairy-free, and refined sugar-free! They look way to good to be all those things! Can’t wait to try!
Liz says
Chocolate cupcakes with chocolate frosting have been my favorite combo since I was a kid! These look AMAZING! I can’t believe they’re vegan!
Demeter | Beaming Baker says
Chocolate + chocolate is totally the best, isn’t it? ???? Thank you Liz!
Tina says
These cupcakes are absolutely stunning. I have been on a baking binge for vegan cupcakes so will give these a try very soon.
Demeter | Beaming Baker says
Awesome! I think you’re really gonna enjoy these Tina. Happy baking! ☺️
Veena Azmanov says
Oh my goodness this look absolutely amazing! It truly looks delicious! I want to eat it for breakfast, lunch and dinner! I’m sure this is incredibly delicious! YUM!
Demeter | Beaming Baker says
Thank you Veena! 🙂 Haha, cupcakes for dinner does sound pretty tasty. Hope you get a chance to try them!
Carolina says
Wow these look simply gorgeous! I love how shiny the tops are. I know my grandkids would just love these! 🙂
Jan says
Ohh these look delicious!! Any nut flour substitute for Paleo? Thank you!!
Brittany Audra says
I’ve never tried using oat flour in cupcakes before! Excited to try 🙂
Demeter | Beaming Baker says
It’s so tasty, I hope you get a chance to try it out Brittany! 🙂
Dorothy at Shockingly Delicious says
Look at all of that chocolaty goodness! I haven’t tried to bake with oat flour. Can’t wait to make these!
Demeter | Beaming Baker says
Oh you know it! Hope you enjoy them Dorothy! 🙂
Kimberly says
These sound so good, love the addition of the oat flour and maple syrup!
Demeter | Beaming Baker says
They are definitely one of my new fave sweet treats. 😉
Marsha | Marsha's Baking Addiction says
I’m LOVING your chocolate ganache recipe – I could eat that stuff by the spoonful! It tops these cupcakes beautifully! I could go for a couple of them right about now 🙂 Happy Tuesday, Demeter!
Demeter | Beaming Baker says
Woohoo! So glad you enjoy it Marsha! 🙂 These cupcakes always hit the spot. Hope you have a wonderful week!
Abeer says
My gosh! These look so so yummy!
Demeter | Beaming Baker says
Oh yeah! Perfectly rich and satisfying. 🙂
Anna says
I wish I had one of these cupcakes right now! They look so fluffy and delicious!
Demeter | Beaming Baker says
Oh yeah, they are seriously so good! Thanks Anna! 🙂
Amy @ Little Dairy on the Prairie says
These will help with my sweet tooth that is for sure!
Demeter | Beaming Baker says
Excellent! I hope you enjoy them Amy! ????
Erin | Dinners,Dishes and Dessert says
These look so fun and tasty!
Demeter | Beaming Baker says
Oh you got that right Erin!
Natalie Ellis says
Aw looking at this super fat and fat but cannot stop me loving it. My mouth is truly watering!!! ????
Dee says
I’m in love with that frosting. Looks so good!
Demeter | Beaming Baker says
Woohoo! It’s seriously so dreamy and smooth—and so easy to make. Thanks Dee! ☺️
Mia says
Thank you for this recipe! Most delicious gluten free cupcake recipe I’ve ever made! I think grinding my own oat flour made a big difference! The texture had a “chew” to it that I miss from conventional gluten recipes. Super yummy and decadent without being too sweet!
Demeter | Beaming Baker says
It’s truly my pleasure, Mia! 🙂 Thank you for taking the time to let me know how you enjoyed it. Love that you got that chew you’ve been missing. Happy baking!
Megan says
I made these as mini cupcakes (I only have mini pans) and they were delicious! But even though I took them out after about 8 minutes and the toothpick test showed them still wet in the center, they were pretty dry. Any thoughts? Should I up the moisture (milk) or bake less time…? I dropped the thick batter in using a cookie scoop so maybe the air pockets underneath caused it to dry out. I’ll try dropping using spoons this time to more evenly fill the tiny cups but any suggestions are welcome!
Emily says
These turned out pretty good, flavour was spot on…however mine were on the crumbly side. Had to eat it with a fork because it was falling apart! Any ideas what I did wrong?
Demeter | Beaming Baker says
Glad you enjoyed the flavor! Hmm… I suspect it might’ve been too dry, I.e. too much of the dry ingredients. Did you fluff your oat flour before scooping or spoon and level it to avoid over-packing the flour? Also, make sure to spoon and level the cocoa powder—that can be super easy to over-measure. Good luck! 🙂