1 cup All purpose gluten free white gold ™ flour
½ cup cocoa powder, sifted
½ cup confectioners’ sugar, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
¾ cup vegetable oil
4 large eggs
1 cup granulated sugar
8 ounces plain yogurt
1 teaspoon vanilla extract
1 cup heavy cream
1 cup semisweet chocolate chips
- Preheat the oven to 350°F and line a 12-cup cupcake pan with paper liners. In a mixing bowl, combine the All purpose gluten free flour, cocoa powder, confectioners’ sugar, baking powder and baking soda.
- In a second bowl, mix the eggs and the sugar. Add in the oil, yogurt and vanilla extract.
Combine the wet ingredients with the dry ingredients until blended.
- Spoon the batter into the paper liners until three-quarters full and bake for about 15-20 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. Transfer to a wire rack to cool.
- Pour the cream into a small pot and bring to a boil. Turn off the heat and add the chocolate chips. Whisk well until creamy. Let the chocolate ganâche cool for ten minutes, and then pour gradually over the cupcakes.