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Gluten-Free Triple Chocolate-Orange Cupcakes


- 2/3 cup granulated sugar 

- 1/4 cup brown sugar 

- 2 eggs, lightly beaten 

2 tsp vanilla 

1/3 cup olive oil (or vegetable oil) 

2/3 cup boiling water 

1 tsp apple cider vinegar 

1 orange, zest of 

3/4 cup plus 2 Tbsp Bob’s Red Mill GF 1:1 All Purpose Baking Flour 

1/2 cup Euphoria Sunrise Baking Cocoa 

1/4 tsp salt 

3/4 tsp baking powder 

1/2 tsp baking soda 

1 tsp instant espresso powder (optional) 

24 oz. Euphoria white chocolate buttons 

8 oz. heavy whipping cream, heated 

1 tsp orange extract 

8 oz. Euphoria Ultra Chocolate Sauce 

Euphoria Blood Orange Chocolate Caramels for garnish (optional) 


Preheat oven to 350F and line cupcake pan with baking cups.

In large mixing bowl combine all wet ingredients except boiling water, whisking well.

In separate bowl combine all dry ingredients and orange zest.

Add to wet mixture, stirring in boiling water and beat together by hand until smooth, 1 minute.

Pour into baking cups, filling 3/4 full.

Bake for 20 minutes until pick inserted in center comes out clean.

Cool completely on wire rack before frosting.

Meanwhile, heat cream to a simmer (do not boil) and pour over white chocolate buttons; let rest 1 minute.

Stir in orange extract and gently stir white chocolate until smooth, microwaving in short bursts (20 seconds at a time) until warmed though and silky smooth (strain if there are any stubborn bits that won’t melt).

Chill ganache until ready to use.

Warm Ultra Sauce and glaze cupcakes with 2 Tbsp each.

Chill cupcakes before drizzling with warmed white chocolate ganache.

Top with orange zest curls if desired and Euphoria Blood Orange Chocolate Caramels.