Chocolate Covered Strawberry Hi Hat Cupcakes (Gluten Free)

  • Servings: 20
  • Cooking time: 00:18
  • Prep time: 01:00

Ingredients:

For the cupcakes:

1 cup all purpose gluten free flour
¾ cup granulated sugar ( I use Zulka)
½ tsp salt
¾ tsp baking soda
4 ounces dark or bittersweet chocolate, chopped
½ c cocoa powder ( not hot chocolate mix)
½ cup water
½ cup strong coffee
2 large eggs, room temperature
⅓ c coconut oil, melted
3 tsp white vinegar (not white wine)
1½ tsp vanilla extract

For the ganachen filling:

4 ounces dark chocolate, chopped
4 ounces heavy cream
¼ c strawberry jam
⅓ cup fresh strawberries, finely diced

For the Frosting:

3 large egg whites
1½ cup sugar
¼ tsp cream of tartar
¼ tsp salt
⅓-1/2 cup strawberry puree

For the chocolate coating:

12 ounces dark chocolate, chopped
3 tbsp coconut oil