White & Dark Chocolate Cupcakes, Gluten Free

Dark & White Chocolate Cupcakes, Gluten-Free. A perfect match.

This is like an episode of where the cupcake ends. It begins with dark chocolate cake sprinkled with white chocolate chips. Then it’s  topped with a whipped white chocolate ganache sprinkled with dark chocolate curls.

I baked extra because someone (who might be me) wanted some really good chocolate cake. Apparently Mr. Canteen, our photographer, arrived not a moment to soon to shoot these before there were none to shoot.

Dark and white chocolate together are a better match than say green beans with a side of spinach. How I arrived at that comparison has a lot to do with what happens to one’s brain on too much chocolate. Just saying I might have over-indulged. Just a little.

Fortunately there were still plenty to give away. White chocolate ganache, whipped and topped with chocolate curls? Easier than you think. The ganache should be made well ahead of time, like hours ahead of time. It takes a lot longer to set up to a point where it can be whipped than dark chocolate ganache – but no worries. Use the refrigerator for  a quick start, but make sure the container is covered.

And chocolate curls are actually easy to make if you have a good veggie peeler and a block of dark chocolate. Warm it up in your hand until it feels like it might be getting slightly gooey. Don’t even think about warming it in the oven or microwave unless you like a mess. It only needs a little bit of heat. Peel toward you, carefully and slowly and be sure to drop the curls onto a nice little piece of parchment paper so they don’t stick. Once I’ve made my quota, or my hand feels completely disfigured, I pop the parchment onto a plate or small pan and refrigerate the curls so they get strong and solid. Wrap up the chocolate bar for another day.

Once you’ve topped the cupcakes with the whipped ganache, while it is still gooey, add some curls and place them on the icing with the help of a toothpick. That way your fingers won’t break the curl or heat it up so it falls apart. Easy.

And worth the work. Once you hand someone this cupcake and they take a bite, you’ll have a friend forever. Promise.

Dark & White Chocolate Cupcakes, Gluten-Free. Want one?

Please note: Canteen flour blend is 2 parts superfine brown rice flour plus one part each superfine white rice flour and tapioca starch, all by weight. Or if you must, although it isn’t as precise, 2 cups brown to one cup each, white rice and tapioca. No additives, just the flour. Make a big batch and you’re always ready to bake. One volume cup of the Canteen blend is always 130 grams. For more info see our About Flours page. You’ll find a scale like this invaluable and it will save you money in the long run because you won’t have to waste expensive flours. 

White & Dark Chocolate Cupcakes, Gluten Free
White and dark chocolate go together like peanut butter and jam. These cupcakes are all chocolate but offer a taste contrast between the light and dark flavors. The frosting is whipped white chocolate ganache, topped with dark chocolate curls. Makes 14-16 regular cupcakes or 40-48 mini cupcakes.
Chocolate Cupcake
  • 130 grams Canteen GF flour blend (1 cup)
  • 186 grams granulated sugar (3/4 cup)
  • 50 grams unsweetened cocoa (1/2 cup)
  • 1 scant teaspoon baking powder
  • ½ teaspoon instant espresso powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 60 grams brewed coffee(1/3 cup)
  • 105 grams unsalted butter, slightly softened (7 tablespoons)
  • 3 extra-large eggs
  • 60 grams buttermilk (1/4 cup)
  • 1 teaspoon vanilla
  • 90 grams semisweet mini chocolate chips (1/2 cup)
  • 130 grams white chocolate chips (1/2 cup)
  • ½ teaspoon tapioca starch
Whipped White Chocolate Ganache
  • 120 grams heavy cream (1/2 cup)
  • 360 grams white chocolate, chopped (12 ounces or 2 cups)
  • Chocolate curls or semisweet chocolate chips
  1. Preheat oven to 350°F. Place liners in a muffin tin.
  2. In a large bowl whisk together flour, sugar, cocoa, baking powder, instant espresso powder, salt, and baking soda. Add coffee, butter, eggs, buttermilk and vanilla. Using an electric mixer, blend thoroughly until light and fluffy. Batter will be slightly thick. In a small container mix white and semisweet mini chocolate chips with ½ teaspoon starch. Fold into cake batter.
  3. Scoop into prepared liners ⅔ full. Bake 16 minutes and rotate pan. Bake 6-8 minutes more until a toothpick comes out with some gooey, not wet crumbs. Cool in pan for 4-5 minutes, then remove cupcakes to a rack and cool completely before adding icing.
  4. In a microwave safe container heat cream and chocolate on high at 30 second intervals, stirring after each zap. It should take 2-3 times for everything to melt together. Stir until smooth and remember to use as little heat as possible to melt the chocolate and cream together. Once smooth, let the mixture sit, covered for about an hour in the refrigerator to set. You want it to be very thick and almost set before whipping. After an hour in the big chill, let the mixture sit on the counter for another hour or two while covered. Warning: don't whip it until it is truly quite thick or it will just be whipped soup (yes, I did that, too).
  5. Place mixture in a bowl and whip using an electric mixer on high until ganache doubles in volume and holds soft peaks. If the mixture will not hold peaks, it has not set enough - place the bowl in the refrigerator to set and try again once it is thick.
  6. Pipe or spoon onto cupcakes. Refrigerate frosted and decorated cupcakes so icing sets completely.
  7. Before beginning to whip the icing, prepare the curls because they will need to be placed on the whipped ganache immediately after frosting. Use a vegetable peeler to cut long chocolate curls from a warm bar of chocolate. Warm it by holding the bar in your hand. Place curls on top of piped cupcakes before placing in the refrigerator to set.

Dark & White Chocolate Cupcakes, Gluten-Free. Want one? Or two?


  1. I’m a new follower of your blog. I’m loving all the recipes! Your photos are fantastic. I can’t decide what I want to try first! I look forward to following your blog here and on Facebook now! Thanks for sharing these. I can’t wait to try the white chocolate frosting!

  2. Oh wow, your cupcakes look amazing!