gluten free ganache chocolate cupcake with caramel and rice krispies

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 25.8
  • Total Fat: 0.8 g
  • Cholesterol: 0.8 mg
  • Sodium: 32.5 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.3 g

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Number of Servings: 12


    1 1/2 cup GF Multi purpose flour
    1 cup GF cocoa
    2 1/2 t. baking powder
    1 t xanthan gum
    1 1/2 cup augar
    2/3 cup butter, soften
    4 large eggs
    1 cup buttermilk
    1/3 cup water
    2 t. vanilla extract
    caramel sauce:
    1 cup sugar
    6 T. butter
    1/2 cup heavy whipping cream
    chocolate rice krispies:
    1 cup rice krispies cereal
    1/2 cup semi-sweet chocolate chips
    chocolate ganache :
    3 T corn syrup
    6 oz. heavy cream
    12 oz. dark chocolate, chopped into small pieces
    1/2 t. vanilla extract


combining this in one plating is a one piece of heavemly bite.


1) for the cupcake
2) preheat oven to 350 degree F. prepare 3x4 cupcake pan with cupcake liners.
3) in a medium mixing bowl, whisk together the multi-purpose flour, cocoa, baking powder, salt, xanthan gum, and 1/2 cup of the sugar.
4)place the butter and 1 cup of the sugar in the bowl of mixer and beat until light and fluffy, about 2 minutes. add the eggs, buttermilk, water, and vanilla into your mixer bowl, and mix until well blended.
5) blend in the dry ingredients 1 cup at a time, beating for 1 minutes and scraping the bottom and sides of the bowl after each addition.
6) once all of the dry ingredients have been mixed in, beat at medium-high speed for 2 minutes, to make a smooth batter.
7) using a #30 scooper, pour the batter equally into the prepared cupcake pans.
8)bake the cupcakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean.
9) remove cupakes from the oven, and let it cool for 10 minutes.
10)for the caramel sauce:
11) have butter and cream next to the pan, ready to put in. work fast or sugar will burn.
12) heat sugar on moderately high heat in heavy bottomed 2-quart or 3-quart sauce pan. as sugar begins to melt, stir vigorously with whisk or wooden spoon. as soon as the sugar comes to a boil, stop stirring.
13)as soon as all of the sugar crystals have melted (liquid should be dark amber in color), immediately add butter to pan, whisk until butter has melted.
14)once melted, remove pan from heat. count to three then slowly add cream to the pan and continue to whisk to incorporate. mixture will foam up when butter and cream are added.
15) whisk until caramel sauce is smooth. let cool in the pan for couple of minutes, and then pour into glass mason jar and let it set to cool to room temperature. store in refrigerator for up to 2 weeks. warm before serving.
16) for the chocolate rice krispies:
17) in double boiler, melt chocolate chips.
18) combine melted chocolate and rice krispies in a small mixing bowl. cover crispy rice cerceal thoroughly.
19) spread out flat about an inch and freeze till firm.
20) for the chocolate ganache:
21)in a small sauce pan combine the corn syrup and heavy cream.
22) bring to a simmer and add the chocolate.
23) stir until smooth.
24) remove from heat and add the vanilla extract.

Serving Size: 3x4 cupcake pan

Number of Servings: 12

Recipe submitted by SparkPeople user VIANGCA.

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