Preheat oven to 350F degrees. Line a 6-cup muffin tin with paper liners.
In a large bowl, combine the flour, cocoa powder, sugar, brown sugar, baking powder, salt and espresso powder. Whisk together until evenly combined.
½ Cup Gluten Free 1-to-1 Flour Blend, 3 Tablespoon Unsweetened Cocoa Powder, ¼ Cup Sugar, ¼ Cup Light Brown Sugar, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¼ teaspoon Espresso Powder
In a second smaller bowl, crack the egg. Whisk until frothy, like soap bubbles.
1 Egg
Add the milk, vanilla and oil to the egg. Whisk together until smooth.
3 Tablespoon Oil, ⅓ Cup Non-Dairy Milk, 1 teaspoon Vanilla
Add the wet ingredients into the dry and whisk together until you have a smooth batter.
Then add the hot water to the batter, stirring it carefully until incorporated.
2 Tablespoons Hot Water
Fill the cupcake liners ½-2/3 full. Do not add more than ⅔.
Bake for 18-20 minutes until the tops spring back when gently poked.
Remove from oven and place on wire rack. After 10 minutes, remove from the muffin tin and continue to cool on the wire rack for one hour.
For the chocolate ganache frosting
While the cupcakes are baking, prepare the ganache.
Place the non-dairy heavy cream in a microwave safe bowl. Heat for 90 seconds.
¾ Cup Non-Dairy Cream
Pour the chocolate chips into the hot cream. Let it sit for 10 minutes.
1 Cup Allergen Free Chocolate Chips
After 10 minutes, whisk the melted chocolate and cream until smooth. Stir in the vanilla.
½ teaspoon Vanilla
Refrigerate the chocolate ganache for 1 hour.
After the ganache has cooled, you can either use as is or you can beat with an electric mixer on high for 4-5 minutes until fluffy.
Place ganache frosting in a piping bag and decorate the cupcakes. Top with sprinkles if you like.
Notes
STORAGE: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.TO MAKE VEGAN: Replace the single egg with 3 tablespoons unsweetened applesauce.