Chocolate Maple Cupcakes with Rice Milk Chocolate Ganache

Preparation

1. Step 1

   Preheat the oven to 350°F. Line a muffin pan with 12 liners.

   Step 2

   Combine the rice milk and cider vinegar. Set aside.

   Step 3

   Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt.

   Step 4

   In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute. Add the maple syrup and vanilla, and beat for about 3 minutes, or until combined. (Don’t worry if it’s mottled; it all comes together once you add the dry ingredients.)

   Step 5

   Sift in the dry ingredients in three batches, alternating with the rice milk mixture, and beginning and ending with the dry ingredients. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fill the liners about half full.

   Step 6

   Bake in the center of the oven for about 18 minutes, rotating the pan halfway through. Bake until a skewer inserted into the center of a cupcake comes out clean.

   Step 7

   Transfer the cupcakes to a cooling rack and let cool completely before topping with the ganache. For easy cleanup, line a baking sheet with waxed paper or parchment paper and transfer the cupcakes to the baking sheet. I usually spread 1 teaspoon on each cupcake, then go back and top each with a second teaspoon, for a nice glossy, even layer.

2. Rice Milk Chocolate Ganache

   Step 8

   Chop the chocolate bars into small pieces using a serrated knife.

   Step 9

   Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.

   Step 10

   Whisk until smooth, about 1 minute. Let cool to room temperature before spreading or drizzling on cupcakes. If you want the ganache to set faster, place the glazed cupcakes in the fridge.