Maple syrup is a great way to sweeten chocolate treats in place of refined sugar. I prefer to use Grade B maple syrup, which is richer in flavor, higher in nutrients, but lighter on the wallet than Grade A.

　　

Ingredients

makes 12 cupcakes

　　2/3 cup rice milk

　　1 teaspoon cider vinegar

　　1 cup Basic Gluten-Free Flour Mix (page 19)

　　1/2 cup unsweetened cocoa powder

　　1/4 teaspoon plus 1/8 teaspoon xanthan gum

　　3/4 teaspoon baking soda

　　1/2 teaspoon double-acting baking powder

　　1/4 teaspoon salt

　　1/2 cup dairy-free, soy-free vegetable shortening

　　2/3 cup maple syrup

　　1 1/2 teaspoons pure vanilla extract

　　1 recipe Rice Milk Chocolate Ganache (recipe follows)

　　

Rice Milk Chocolate Ganache

4 Enjoy Life Rice Milk Boom Choco Boom bars (about 6 ounces total), or 1 cup dairyfree, soy-free chocolate chips

　　1/4 cup rice milk

　　2 tablespoons maple syrup or agave nectar

　　Pinch of salt

　　(makes enough to glaze 12 cupcakes)

　　

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.

　　

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.

　　Allergen-Free Baker's Handbook