In a small, heavy-bottom saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.

Remove from heat, and place the chopped chocolate in a medium-size bowl. Pour the hot cream over the chocolate and let it sit for about a minute. Mix until smooth and glossy.

Set aside to cool at room temperature until it thickens enough to scoop.

Preheat your oven to 350°F (175°C). Line the wells of a standard 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.

Create a well in the center of the dry mixture. Add the vegetable oil, beaten eggs, and lukewarm water (or milk). Whisk together until the batter is smooth and relatively thin.

Fill each cupcake well about 2/3 full with the batter. Tap the pan gently on the counter to settle the batter evenly.

Place the tin in the center of the preheated oven and bake for about 19 minutes. They are done when they spring back to the touch in the center.

Remove from the oven and let the cupcakes cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.

Once the cupcakes are completely cooled, transfer the ganache to a large bowl and beat with a handheld or stand mixer until thickened and fluffy.

Frost only those cupcakes you plan to serve immediately. The remaining cupcakes can be frozen unfrosted.

Share them with friends and family and enjoy!