Cremes and Mousses
54 mini cakes
Easy
INGREDIENTS
An original recipe by Sarah Tibbetts
Gluten-Free Chocolate Cake:
- 115g hot water
- 35g Cocoa Powder
- 115g oil
- 50g eggs
- 10gg vanilla extract
- 160g sugar
- 5g baking soda
- 2.5g baking powder
- 3g fine sea salt
- 150g gluten free flour blend
Gluten-Free Chocolate Sablé Rounds:
- 240g butter (soft)
- 180g confectioner's sugar
- 4g salt
- 60g almond flour
- 100g eggs
- 420g gluten-free flour
- 50g Cocoa Powder
Chai Whipped Ganache:
- 250g whipping cream
- 15g chai tea (loose leaf)
- 55g corn syrup
- 220g Oriado 60% CouvertureE
- 500g ganache
- 500g whipping cream
INSTRUCTIONS
Gluten-Free Chocolate Cake:
- Combine the hot water and cocoa powder- whisk to dissolve the powder.
- In a large bowl, combine the milk and oil and whisk. Add the cocoa water and whisk again.
- Add the eggs, vanilla extract and sugar and whisk.
- In a separate bowl, combine all the dry ingredients and sift.
- Slowly add the dry ingredients to the wet mix and fold with a rubber spatula.
- Pipe into mini silicone muffin cups and bake at 325F for 10-12 minutes or until cupcakes spring back when lightly pressed.
- Remove from the oven and cool completely before unmolding.
- *Note from Chefs: For the gluten free flour: choose a mix that is a one for one replacement for regular AP flour. *
Gluten-Free Chocolate Sablé Rounds:
- Cream the butter and sugar, then add the salt, almond flour, eggs, and Cocoa Powder. Mix completely before adding the gluten-free flour.
- Roll out between two sheets of parchment to a thickness of 2mm and freeze.
Chai Whipped Ganache:
- Melt the Oriado 60% couverture and set aside.
- Bring the cream to a boil and remove from the heat. Add the chai tea and infuse for 5-10 minutes.
- Strain and rescale, adding more cream if necessary to total 250g.
- Add the glucose and invert sugar to the infused cream and return to a boil.
- Slowly pour the hot liquid over the melted Oridao 60% couverture in several additions, mixing well after each addition until a shiny elastic mixture has formed.
- Use an immersion blender to perfect the emulsion.
- Scale 500g of the ganache and add all of the cold cream in one addition, process again with the immersion blender until thoroughly combined.
- Pour into a shallow container and allow to chill overnight to properly crystallize.
*Chefs’ note: you can use a pre-made gluten-free flour blend OR you can make your own.
GLUTEN-FREE FLOUR BLEND INGREDIENTS
- 200g brown rice flour
- 55g amaranth
- 2.5g xanthan gum
- 4g cornstarch
Are these Chai Tea Cupcakes gluten-free?
Yes. They are made with a gluten-free flour blend and gluten-free chocolate sablé.
Can I use a store-bought gluten-free flour blend?
Yes. A 1:1 gluten-free baking flour works well for this recipe.
Why should the ganache chill overnight?
Overnight chilling allows the ganache to crystallize properly for a light, stable whipped texture.
Can I substitute the chai tea?
Yes. You can use your favorite loose-leaf chai blend or chai tea bags.
How do I know when the cupcakes are baked?
The tops should spring back lightly when touched after baking.
Can these cupcakes be made ahead of time?
Yes. Bake the cupcakes and prepare the ganache in advance, then assemble before serving.
How should the finished cupcakes be stored?
Store them in an airtight container in the refrigerator and serve chilled or slightly softened for the best texture.
