" Gluten-Free Chocolate Cupcakes
with Ganache Frosting 2 cups blanched almond flour ¼ cup unsweetened cocoa powder ½ teaspoon salt ½ teaspoon baking soda 1 cup sugar 2 large eggs 1 tablespoon pure vanilla extract Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, mix together almond flour, cocoa powder, salt, and baking soda. In a medium-sized bowl, combine sugar, eggs, and vanilla. Stir the wet ingredients into the dry mixture until thoroughly combined. Scoop the batter evenly into paper liners. Bake 20 to 25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cool before frosting. Makes 24. Ganache Frosting ¾ cup heavy cream 8 ounces dark chocolate chips 1 teaspoon vanilla extract Pinch of sea salt In a medium saucepan, bring the cream to a boil then remove it from the heat. Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt. Let the ganache stand at room temperature for 5 minutes, then move to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 15 to 30 minutes, depending on the temperature of your refrigerator. Garnish idea: Pomegranate seeds or a chocolate dipped strawberry. "

― Jenn McKinlay , Going, Going, Ganache (Cupcake Bakery Mystery, #5)