Low FODMAP Chocolate Cupcakes with Ganache

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low FODMAP Chocolate Cupcakes with Ganache

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tbsp white vinegar
1 tsp vanilla extract
½ cup hot water

For the ganache

4 oz semi-sweet chocolate, finely chopped
½ cup heavy cream
Ingredient note
A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
1 tbsp unsalted butter, softened

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

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