Double chocolate cupcakes with chocolate ganache (gluten free)

Gluten free double chocolate cupcakes with chocolate ganache and sprinkles recipe on eatlivetravelwrite.comRemember earlier this month when I announced that today, February 26th, is Canada’s sixth National Cupcake Day – raising money for SPCAs and Humane Societies across the country? That’s right –  today is all about cupcakes – and raising money to help animals in need all around Canada.

National Cupcake Day 2018This is my sixth year participating and I’m a little short of my fundraising goal but am hopeful that this recipe might raise enough funds to get me there. A cupcake recipe for a great cause – what’s not to like?  As I’m not able to host a bake sale today, I’m hosting a  virtual event – posting the recipe here and “in real life” I’ll take them to work today to share with my colleagues (because who can’t use a cupcake on a Monday?).

Gluten free double chocolate cupcakes on eatlivetravelwrite.comThis year, I’ve made a batch of double chocolate gluten-free cupcakes which are not super sweet on their own (based on my double chocolate buckwheat banana bread recipe). I’ve topped them with a rich chocolate ganache (and sprinkles, of course!) and I find them just the right amount of sweetness (and they are naturally gluten-free because they use buckwheat flour!).

Gluten free double chocolate cupcakes with chocolate ganache on eatlivetravelwrite.com

Yield: 12

Double chocolate buckwheat cupcakes with chocolate ganache

Gluten free double chocolate cupcakes with chocolate ganache and sprinkles recipe on eatlivetravelwrite.com

Easy double chocolate buckwheat cupcakes topped with a rich ganache.

Prep Time 15 minutes
Cook Time 20 minutes
Ganache 20 minutes
Total Time 55 minutes


For the cupcakes:

  • 140 g (1 cup) buckwheat flour (I used Bob's Red Mill)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 25 g (1/4 cup) cocoa powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 x 113 g (approx 1/3 cup) apple sauce
  • 150 g (3/4 cup) chocolate chips

For the ganache:

  • 125 g chocolate chips
  • 57 g (1/2 stick) unsalted butter
  • 1 tablespoon light corn syrup or glucose


Make the cupcakes:

  1. Preheat oven to 375˚F. Line a 12-cup muffin pan with cupcake liners.
  2. Whisk the dry ingredients in a medium bowl.
  3. Whisk the eggs and oil in a separate large bowl, then add the vanilla, apple sauce and oil and whisk gently until combined.
  4. Add the wet to the dry ingredients and fold until just combined. Add the chocolate chips and mix to incorporate.
  5. Use a 3-tablespoon cookie scoop to scoop the batter into the prepared muffin tins.
  6. Bake at 375˚F for 20 minutes or until a skewer inserted in the middle of a cupcake comes out clean.
  7. Remove to a wire rack to cool to room temperature before frosting.

Make the ganache:

  1. Place the chocolate, butter and corn syrup in a metal bowl, set over a pot of gently simmering water, stirring occasionally until melted (you can also melt this in a microwave at 50% heat, in 1-2 minute bursts of time until it’s melted)
  2. Remove the bowl from the heat or microwave and stir until smooth.

Frost and decorate the cupcakes:

  1. Take a small teaspoon and use it to spread the ganache on top of the cupcakes. Don't be shy with the ganache (as the cakes don't have any added sugar).
  2. Top with sprinkles (if using) while the ganache is still soft. The ganache will not harden completely, it will still be a little soft.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Gluten free double chocolate cupcakes with chocolate ganache and sprinkles on eatlivetravelwrite.comLike the look of these? How about helping me support the Toronto Humane Society today?

Help me support animals in need!

Today, I’ll be sharing these cupcakes with my colleagues in return for donations.  However, if you like the look of the recipe here today, you’re welcome to donate too. If you’d like to visit my “online bakery”, just head to my personal page on the National Cupcake Day website, where you will be able to donate to the cause.

Donations will be directed towards the Toronto Humane Society to help give a surrendered cat or dog a new forever home, rescue a neglected or abused animal and give them a second chance at a new life, and provide emergency surgery injured animals. Go on, the cats and dogs of Canada will thank you :)

Other cupcakes you might also enjoy:
National Cupcake Day 2013: Chocolate Coconut Cupcakes
National Cupcake Day 2014: Jaffington Cupcakes
National Cupcake Day 2015: Little Orange and Almond Cupcakes
National Cupcake Day 2016: Jam and Cream Butterfly Cupcakes
National Cupcake Day 2017: Strawberry Yoghurt Cupcakes



About SPCAs and Humane Societies
SPCAs and Humane Societies across Canada participating in this year’s National Cupcake Day are dedicated to a variety of life saving work that may include: enforcing animal welfare legislation; rehabilitation and adoption for lost, abused and abandoned animals; advocacy for companion, wild and farm animals; and humane education.


Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.  This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

, , , , , , ,

3 Responses to Double chocolate cupcakes with chocolate ganache (gluten free)

  1. Geoff February 26, 2018 at 18:28 #

    I still owe you a donation from last year – I think I promised $100.
    I will donate another $100 this year and give it to you when you’re ‘down under’ in a couple of week.

  2. Cakelaw February 27, 2018 at 03:40 #

    These look fabulous!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.