Low FODMAP Mini Chocolate Ganache Cupcakes

Name: Low FODMAP Mini Chocolate Ganache Cupcakes
Total time: 40 min
Ingredients: 1/2 cup (73 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour); 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 cup (60 ml) lactose-free whole milk, (at room temperature); 1/2 teaspoon lemon juice; 2 ounces (55 g) semisweet or bittersweet chocolate (55% to 65% cacao), finely chopped ((55% to 65% cacao), finely chopped); 1/4 cup (21 g) sifted Dutch processed cocoa; 2 teaspoons instant espresso powder, (optional); 1/4 cup (60 ml) very hot water; 2 large eggs, (at room temperature); 1/4 cup (54 g) firmly packed light brown sugar; 1/4 cup (50 g) sugar; 1/4 cup (60 ml) neutral flavor vegetable oil, (such as safflower, rice bran or canola); 1 1/2 teaspoons vanilla extract; 8 ounces (225 g) semisweet or bittersweet chocolate ((55% to 65% cacao), finely chopped); 1 cup (240 ml) heavy cream; (us lactose-free if available); 2 tablespoons light corn syrup; 2 tablespoons unsalted butter, (at room temperature)

www.fodmapeveryday.com

Low FODMAP Mini Chocolate Ganache Cupcakes are easy to make & will satisfy your chocolate craving. You can even have TWO! Learn All About Dark Chocolate!

View full recipe on www.fodmapeveryday.com

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Ingredients

1/2 cup (73 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup (60 ml) lactose-free whole milk, (at room temperature)
1/2 teaspoon lemon juice
2 ounces (55 g) semisweet or bittersweet chocolate (55% to 65% cacao), finely chopped ((55% to 65% cacao), finely chopped)
1/4 cup (21 g) sifted Dutch processed cocoa
2 teaspoons instant espresso powder, (optional)
1/4 cup (60 ml) very hot water
2 large eggs, (at room temperature)
1/4 cup (54 g) firmly packed light brown sugar
1/4 cup (50 g) sugar
1/4 cup (60 ml) neutral flavor vegetable oil, (such as safflower, rice bran or canola)
1 1/2 teaspoons vanilla extract
8 ounces (225 g) semisweet or bittersweet chocolate ((55% to 65% cacao), finely chopped)
1 cup (240 ml) heavy cream; (us lactose-free if available)
2 tablespoons light corn syrup
2 tablespoons unsalted butter, (at room temperature)