Low Fodmap Mini Chocolate Ganache Cupcakes Recipes

LOW FODMAP MINI CHOCOLATE GANACHE CUPCAKES

Steps:

• For the Cupcakes: Position rack in middle of oven. Preheat oven to 325°F/110°C. Line 24 mini cupcake wells with mini sized fluted paper cups; set aside.
• Whisk together the flour, baking soda and salt in a small bowl to aerate and combine; set aside.
• Stir together the lactose-free milk and lemon juice in a large sized bowl and set aside to sit for 5 minutes to thicken.
• Meanwhile, whisk finely chopped chocolate and cocoa together in a small heatproof mixing bowl along with instant espresso powder, if using. Whisk in the hot water and let sit for residual heat to melt chocolate. Cool slightly.
• By now your thickened milk should be ready. Whisk the eggs into the milk mixture then whisk in the brown sugar, sugar, oil and vanilla until all combined and smooth. Whisk in the cooled chocolate mixture. Whisk in the dry mixture just until combined and no floury streaks remain.
• Divide the batter evenly into the prepared pan(s). We like to use a tiny ice cream style scoop but you can use two tablespoons, using one to scrape the batter off the other. The batter will fill the wells about three-quarters of the way.
• Bake for about 12 to 15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging. Place pan(s) on cooling rack(s) and cool for 5 minutes, then unmold cupcakes, turn upright, and cool on racks completely.
• For the Frosting: Place the finely chopped chocolate, cream, corn syrup and butter in a heatproof bowl and set in a skillet with 1-inch (2.5 cm) deep water coming up the sides of the bowl. Bring the water to a gentle simmer over low-medium heat, whisking the ganache mixture from time to time. (You can also heat in the top of a double boiler or use your microwave if you are very familiar with how well it melts chocolate).
• Remove from heat when chocolate is three-quarters melted. The residual heat will melt the chocolate over the next couple of minutes. Whisk until silky smooth.
• Cool ganache frosting either at room temperature or you may hasten this step by placing over a bowl of ice water. Chill until thick enough to spread or pipe. We used a pastry bag with a Wilton 1M tip to make these super easy by fancy looking swirls. You can also slather it on with a small icing spatula. Cupcakes are ready to serve or they may be stored in a single layer in an airtight container at room temperature for up to 2 days.

CHOCOLATE GANACHE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Combine the cocoa powder and 1/4 cup water in a small bowl until smooth; set aside. Put the unsweetened chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted; set aside and let cool.
• Sift the flour and baking soda into a large bowl; stir in the salt. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium speed until smooth. Beat in the eggs, one at a time, until combined. Reduce the mixer speed to low and add the cocoa mixture and the melted chocolate; mix until combined. Beat in the flour mixture in two batches, alternating with the milk in two batches, until combined. Beat in the liqueur.
• Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the ganache: Combine the semisweet chocolate, 1 cup heavy cream and the salt in a heatproof bowl set over a pan of simmering water; stir until melted and smooth, about 8 minutes. Remove the bowl from the saucepan and set aside until the ganache is cool and thick (but not hard), about 1 hour.
• Beat the remaining 1/3 cup heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form. Fold in 1/4 cup of the cooled ganache until smooth. Cut a small hole (about 1/2 inch deep) into the center of each cupcake with a paring knife; remove the cake. Use a small measuring spoon to fill the hole with the chocolate whipped cream.
• Beat the remaining ganache with a mixer on medium speed until light and fluffy, 3 to 5 minutes. (Be careful not to overbeat or the ganache will become grainy.) Transfer the whipped ganache to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top with shaved white chocolate.

MINI CHOCOLATE GANACHE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
• Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.