Gluten Free Chocolate Cupcakes with Espresso Ganache

INGREDIENTS

Chocolate Cupcakes

3/4 cup

+ 3 Tbsp (~137g) Bob’s Red Mill 1:1 gluten free baking flour, spooned and leveled

1/2 cup

unsweetened cocoa powder (not dutch process)

1 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

large eggs, at room temperature

1/2 cup

granulated sugar

1/2 cup

light brown sugar, packed

1/3 cup

neutral oil (I used sunflower oil)

2 tsp

gluten free vanilla extract

1/2 cup

milk, at room temperature

1/4 cup

plain yogurt

1/4 cup

hot water

Whipped Espresso Ganache

10 oz

semi-sweet chocolate chips

10 oz

heavy whipping cream

1 1/2 tsp

espresso powder

1 tsp

gluten free vanilla extract

1 oz

dark chocolate, grated (optional garnish)