Low FODMAP Mini Chocolate Ganache Cupcakes for Valentine’s Day – or Any Day!
Portion control is key when it comes to the low FODMAP, whether we are talking about snacks, main meals or treats, like these Low FODMAP Mini Chocolate Ganache Cupcakes.
These cupcakes are so diminutive that you can have two! But they are so rich and chocolaty, you might even be satisfied with one!
Cake & Frosting
The cake component is a “buttermilk” chocolate cake that is very easy to make, even for beginner bakers. Make sure to use Dutch-processed cocoa for a rich color and taste.
The frosting is a ganache, which at its very simplest is made from chocolate and cream. In this version a little corn syrup provided shine, while butter provides richness and a smooth mouthfeel.
If you like a cupcake with less frosting, you can just dip the tops of the cooled cupcakes into liquid ganache frosting. You can see this version above and below.
Or load up your pastry bag with a star tip and have at it! I like Wilton 1 M.
Mini cupcakes, like other small baked goods, can dry out easily. I like these best served the day they are made or the day after, if you must.
While we think these are delicious 365 days a year, they do work very well around Valentine’s Day. Read more about the day and how to navigate it while on the low FODMAP diet.
Low FODMAP Mini Chocolate Ganache Cupcakes
This tiny mouthfuls are packed with chocolate flavor! easy to make and perfect for Bake Sales and potlucks. How about for a Valentine's Day party?
Low FODMAP Serving Size Info: Makes 24 mini cupcakes; serving size 2 cupcakes
- 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
For the Cupcakes: Position rack in middle of oven. Preheat oven to 325°F/110°C. Line 24 mini cupcake wells with mini sized fluted paper cups; set aside.
Whisk together the flour, baking soda and salt in a small bowl to aerate and combine; set aside.
Stir together the lactose-free milk and lemon juice in a large sized bowl and set aside to sit for 5 minutes to thicken.
Meanwhile, whisk finely chopped chocolate and cocoa together in a small heatproof mixing bowl along with instant espresso powder, if using. Whisk in the hot water and let sit for residual heat to melt chocolate. Cool slightly.
By now your thickened milk should be ready. Whisk the eggs into the milk mixture then whisk in the brown sugar, sugar, oil and vanilla until all combined and smooth. Whisk in the cooled chocolate mixture. Whisk in the dry mixture just until combined and no floury streaks remain.
Divide the batter evenly into the prepared pan(s). We like to use a tiny ice cream style scoop but you can use two tablespoons, using one to scrape the batter off the other. The batter will fill the wells about three-quarters of the way.
Bake for about 12 to 15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging. Place pan(s) on cooling rack(s) and cool for 5 minutes, then unmold cupcakes, turn upright, and cool on racks completely.
For the Frosting: Place the finely chopped chocolate, cream, corn syrup and butter in a heatproof bowl and set in a skillet with 1-inch (2.5 cm) deep water coming up the sides of the bowl. Bring the water to a gentle simmer over low-medium heat, whisking the ganache mixture from time to time. (You can also heat in the top of a double boiler or use your microwave if you are very familiar with how well it melts chocolate).
Remove from heat when chocolate is three-quarters melted. The residual heat will melt the chocolate over the next couple of minutes. Whisk until silky smooth.
Cool ganache frosting either at room temperature or you may hasten this step by placing over a bowl of ice water. Chill until thick enough to spread or pipe. We used a pastry bag with a Wilton 1M tip to make these super easy by fancy looking swirls. You can also slather it on with a small icing spatula. Cupcakes are ready to serve or they may be stored in a single layer in an airtight container at room temperature for up to 2 days.
Dédé's Quick Recipe Tips Video
- If you want to make standard sized cupcakes from this recipe, you can certainly put the batter into those pans, in which case your yield will be 8 cupcakes. Baking time will be longer; use visual cues. Keep your serving size to 1 cupcake.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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