Red Meat Allergy Friendly Chocolate Cupcakes with Ganache
Total time1 hr 12 min
Prep time20 min
Cook time22 min
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups all-purpose flour
- 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
- 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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