Hostess-Style Gluten Free Chocolate Cupcakes from Classic Snacks

INGREDIENTS

For the Cupcakes 4 1/2 ounces dark chocolate, chopped

6 tbsp

unsalted butter, chopped

1 cup

granulated sugar

2/3 cup

sour cream, at room temperature

eggs (100 g, weighed out of shell) at room temperature, beaten

1 tbsp

pure vanilla extract

1 1/2 cups

all purpose gluten free flour (I used Better Batter)

3/4 tsp

xanthan gum (omit if your blend already contains it)

1/4 cup

unsweetened cocoa powder

1/2 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

kosher salt

For the Filling 1 tablespoon (7 g) unflavored powdered gelatin

1/4 cup

water

2 cups

heavy whipping cream, chilled

2 tbsp

confectioners’ sugar

For the Glaze 10 ounces semisweet chocolate, chopped

4 tbsp

virgin coconut oil

Royal Icing, For the Swirl 2 1/4 teaspoons meringue powder (LorAnn brand is gluten free and available on amazon)

1 cup

confectioners’ sugar, plus more if necessary

1 tbsp

lukewarm water, plus more if necessary