Polka Dot in B&W

These cupcakes were decorated in a black and white theme but you should also know that the pictures are posted in black and white to add punch to the contrasting colors. 

I love the wrappers.  They gave the otherwise fun-looking cakes a fancier touch.  

I made a gluten-free chocolate cake and filled each cupcake with a dairy-free ganache.

I used Bob's Red Mill "Gluten Free All Purpose Flour" when the recipe called for flour.  

I chose this flour for the cupcakes because it creates a softer, more gooey cupcake.

 

 I usually fill my cupcakes with a piping bag and small tip but the squeeze bottle works great too.  

In fact, I may venture to say that it works better! 

The ganache shouldn't be hot when piping into the cupcake centers.  I made the ganache, waited only until it was room temp then filled the cakes.  A little bit oozed out of the middle so I let it cool and harden slightly before removing the little mounds of extra ganache off the top of the ones I frosted white.

Picture on the left is the original, picture on the right is in greyscale. 

Not much different; just enough to make it pop.