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vanilla-crème filled chocolate cupcakes with bittersweet chocolate ganache

This recipe creates decadent chocolate cupcakes with a unique gluten-free flour blend, infused with vanilla creme filling, and topped with a rich bittersweet chocolate ganache. Perfect for special occasions, these cupcakes offer a complex flavor profile and a delightful texture, serving 24.
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Course Snack
Cuisine American
Servings 24 people
Calories 7761.5 kcal

Equipment

  • 2 Muffin/Cupcake Pans for 24 cupcakes
  • 1 Electric Mixer (stand or hand-held)
  • 3 Mixing Bowls various sizes
  • 1 Piping Bag with Round Tip for filling cupcakes
  • 1 Small Saucepan for ganache

Ingredients
  

Main

  • chocolate cupcakes
  • 192 grams 1 cup Golden Brown Sugar, packed
  • 48 grams 1/4 cup Granulated White Sugar
  • 1 teaspoon Kosher Salt
  • 73 grams 1/2 cup plus 5 teaspoons Millet Flour
  • 73 grams 1/2 cup plus 5 teaspoons Garbanzo Fava Flour
  • 96 grams 1/2 cup Potato Starch
  • 38 grams 1/4 cup plus 2 teaspoons Arrowroot Starch
  • 3/4 teaspoon Xanthan Gum
  • 2 teaspoons Baking Soda
  • 2 teaspoons Instant Espresso Powder
  • 60 grams 3/4 cup Unsweetened Dutch-process Cocoa Powder
  • 4 ounces 1/2 cup or 113 grams Canola Oil
  • 16 ounces 2 cups or 454 grams Buttermilk
  • 2 large Eggs bring to room temperature
  • 2 teaspoons 10 grams Vanilla Extract
  • Unsalted Butter
  • vanilla-crème filled chocolate cupcakes with bittersweet chocolate ganache
  • 1 recipe Chocolate Cupcakes above
  • 114 grams 8 tablespoons Unsalted Butter, softened
  • 7.5 ounces jar 213 grams Marshmallow Fluff
  • 1 1/2 teaspoons 7 grams Vanilla Extract
  • 1 1/2 cups 180 grams Powdered Sugar, sift after measuring
  • 6 ounces 3/4 cup or 170 grams Heavy Cream
  • 6 ounces Bittersweet Chocolate not unsweetened²
  • 2 ounces White Chocolate

Instructions
 

  • Preheat oven to 350°F (175°C) and line 24 muffin cups with paper liners.
  • In a large bowl, whisk together golden brown sugar, granulated sugar, salt, millet flour, garbanzo fava flour, potato starch, arrowroot starch, xanthan gum, baking soda, espresso powder, and Dutch-process cocoa powder.
  • In a separate medium bowl, whisk together canola oil, buttermilk, room-temperature eggs, and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  • In a bowl, cream softened unsalted butter and marshmallow fluff with an electric mixer until light and fluffy. Beat in vanilla extract, then gradually add sifted powdered sugar until smooth and well combined.
  • Heat heavy cream in a small saucepan until simmering. Remove from heat and pour over bittersweet and white chocolates in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool until slightly thickened but still pourable.
  • Using a cupcake corer or small knife, hollow out a small cavity from the center of each cooled cupcake. Fill each cavity with the prepared vanilla creme using a piping bag or spoon.
  • Dip the top of each filled cupcake into the cooled bittersweet chocolate ganache, or spread it evenly with an offset spatula.
  • Allow the ganache to set slightly before serving the vanilla-crème filled chocolate cupcakes.

Notes

Given the use of gluten-free flours (millet, garbanzo fava, potato starch, arrowroot), precise measurement and gentle mixing are crucial to achieve a tender crumb, as overmixing can lead to a gummy texture. Room temperature eggs and buttermilk are essential for a smooth, emulsified batter. For the ganache, use good quality bittersweet chocolate and avoid overheating the cream to prevent seizing. Allow the ganache to cool slightly to a spreadable consistency. For the vanilla creme, ensure butter is truly softened for a smooth, lump-free filling. A piping bag with a Bismark or round tip will make filling the cupcakes clean and efficient. Do not overbake the cupcakes; they should spring back lightly when touched, to maintain moisture. Cool cupcakes completely before filling and frosting.