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1
Preheat the oven to 350F.
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2
Line a muffin pan with 12 liners.
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3
Combine the rice milk and cider vinegar.
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4
Set aside.
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5
Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt.
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6
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute.
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7
Add the maple syrup and vanilla, and beat for about 3 minutes, or until combined.
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8
(Dont worry if its mottled; it all comes together once you add the dry ingredients.)
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9
Sift in the dry ingredients in three batches, alternating with the rice milk mixture, and beginning and ending with the dry ingredients.
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10
Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
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11
Fill the liners about half full.
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12
Bake in the center of the oven for about 18 minutes, rotating the pan halfway through.
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13
Bake until a skewer inserted into the center of a cupcake comes out clean.
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14
Transfer the cupcakes to a cooling rack and let cool completely before topping with the ganache.
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15
For easy cleanup, line a baking sheet with waxed paper or parchment paper and transfer the cupcakes to the baking sheet.
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16
I usually spread 1 teaspoon on each cupcake, then go back and top each with a second teaspoon, for a nice glossy, even layer.
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17
Chop the chocolate bars into small pieces using a serrated knife.
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18
Bring the rice milk to a simmer in a small saucepan over medium-high heat.
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19
Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.
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20
Whisk until smooth, about 1 minute.
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21
Let cool to room temperature before spreading or drizzling on cupcakes.
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22
If you want the ganache to set faster, place the glazed cupcakes in the fridge.
