Gluten-free Chocolate Cupcakes with Frangipane Core and Whipped Caramelized White Chocolate Ganache Frosting

In the same issue of Bake from Scratch dedicated to caramelized white chocolate, there was a recipe for a dark chocolate cake with whipped caramelized white chocolate ganache. I didn’t really want to bake a whole cake, so I used a recipe from Zoë François’ chocolate devil’s food cake and made 24 cupcakes instead. Not satisfied, I looked for a way to incorporate the flavor of almonds in it, and I created a core of frangipane in the cupcakes. Then I frosted them with the whipped caramelized white chocolate ganache. The result was amazing!


Gluten-free Chocolate Cupcakes with Frangipane Core and Whipped Caramelized White Chocolate Ganache Frosting

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Recipe by Simona Gluten-free Course: DessertDifficulty: Medium
Prep time




Cooking time




  • For the chocolate devil’s food cupcakes
  • 364 g 364 Simona’s Flour Mix – 2 1/3 cup

  • 400 g 400 granulated sugar – 2 cups

  • 50 g 50 unsweetened cocoa powder – 2/3 cup

  • 1 teaspoon 1 baking soda

  • 1 teaspoon 1 salt

  • 300 g 300 hot strong coffee – 1 1/4 cups

  • 2 large 2 eggs

  • 2 Tablespoons 2 glycerin

  • 240 g 240 buttermilk – 1 cup

  • 120 g 120 vegetable oil – 1/2 cup

  • 1 teaspoon 1 vanilla

  • For the frangipane core
  • 90 g 90 almond flour – 3/4 cup

  • 60 g 60 granulated sugar – 1/4 cup and one Tablespoon

  • 60 g 60 unsalted butter, softened – 1/4 cup

  • 1 large 1 egg

  • 1 Tablespoon 1 Simona’s Flour Mix

  • 1/2 teaspoon 1/2 almond extract

  • For the whipped caramelized white chocolate ganache
  • 228 g 228 caramelized white chocolate*

  • 180 g 180 heavy whipping cream – 3/4 cup

  • 113 g 113 unsalted butter, cubed – 1/2 cup

  • 1 1/2 teaspoon 1 1/2 vanilla extract

  • 1/4 teaspoon 1/4 salt


  • Prepare the frangipane core
  • Pulse all the ingredients in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 24 slightly heaping tablespoonfuls (approximately 10 grams each) and roll into balls. Return to the freezer until the chocolate cupcakes are ready to go in the oven.
  • Prepare the chocolate cupcakes
  • Preheat the oven to 350°F / 175°C. Line two 12 muffin pans with baking cups.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  • In a separate bowl, whisk together coffee, glycerin, the eggs, buttermilk, oil, and vanilla until well combined.
  • Add the egg mixture to the dry ingredients and whisk until smooth. The batter will be quite thin. Pour the batter into the prepared pans.
  • Place 1 ball of frangipane in the center of each. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let them cool completely before frosting them.
  • For the whipped caramelized white chocolate ganache
  • Place caramelized white chocolate* in a large heatproof bowl. Set aside.
  • In a small saucepan, bring cream and all remaining ingredients to a simmer over medium heat. Pour hot cream mixture over Caramelized White Chocolate; stir until melted. Freeze for 1 hour.
  • Transfer cooled mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until light and fluffy, 30 seconds to 1 minute. If your chocolate breaks while whipping it, just melt 3 tablespoons ganache in the microwave, and slowly add it back in while whipping. This
    can happen if it has chilled for too long, but it’s easily fixed.
  • Use immediately. Place the frosting in a piping bag with a star tip and frost the cooled cupcakes.


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