Gluten-Free Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes
I know this time I may have gone too far, even for me.
This month, my friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally (see below for details). The assignment: quick breads. I am, in fact, happy to be this month’s host.
Somewhere along the way, my quick bread turned into these Mallomars-inspired cupcakes. Maybe it had something to do with me eyeing a box of those famous cookies in the supermarket the other day, which led to reminisce about my middle school days in California when I would eat up an entire box (true story).
I just had to have those flavors again, so I needed to make them gluten-free for my whole family.
My worlds colliding and these insanely good cupcakes were baked off first in my mind, then in my kitchen. Now, I hope they make it into your kitchen, too!
What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. (See below for the complete list of bakers and their recipes.) Please send me an email if you want to join us.
Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.
Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar
Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf
Amanda of Gluten Free Maui made Classic Banana, Oat, and Pecan Quick Bread
Amie of The Healthy Apple made Gluten-Free Agave Apricot Quick Bread
Britt of GF In The City made Date & Walnut Bread
Brooke of Bell Wookie made Double Chocolate Cherry Muffins
Caleigh of Gluten Free[k] made Cardamom Banana Bread
Caneel of Mama Me Gluten Free made Peach Poppyseed Bread
Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze
Claire of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut
Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Elana of Elana’s Pantry made Almond Flour Muffins
Erin of Mysteries Internal made Strawberry Yogurt Muffins
Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel
Flo of Makanaibio made gluten-free muffins
Gretchen of Kumquat made a Gingerbread Fig Loaf
Irvin of Eat The Love made Gluten Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam
Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread
Karen of Cooking Gluten Free made muffins
Kate of Kate Alice Cookbook made Raspberry Banana Crumble-Top Muffins
Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins
Lauren of Celiac Teen made a Cocoa Quickbread
Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free
Lisa of With Style and Grace made a Rosemary Lemon Quick Bread
Marla of Family Fresh Cooking made Sweet Strawberry Snack Cakes
Mary Frances of the Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing
Meaghan of The Wicked Good Vegan made Vegan Gluten-Free Apricot-Orange Bread
Melanie of Mindful Food made Almond Joy Muffins
Nannette of Nannette Raw made Chai Muffins
Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel
Shauna of Gluten-Free Girl and the Chef made Lemon Poppyseed Bread with Ginger Glaze
Silvana of Silvana’s Kitchen made Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes
Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel
Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder
Winnie of Healthy Green Kitchen made Banana Bread
1½ cups (234 grams) Silvana’s Kitchen Gluten-Free All-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
2 sticks (234 grams) unsalted butter, shortening or vegan buttery sticks, at room temperature
1 cup sugar
4 large eggs (234 grams), at room temperature
2 teaspoons pure vanilla extract
One 1-pound tub marshmallow cream, such as Fluff (or you can make your own marshmallows)
8 ounces semisweet chocolate chips
2 tablespoons canola oil
1. In a small bowl, whisk together the flour blend, baking powder and salt.
2. Preheat the oven to 325º and line a 12-cup muffin pan with liners. In a large bowl and using a handheld electric mixer, beat together the butter and sugar on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium-low and gradually beat in the eggs and vanilla until combined. Reduce the speed to low and gradually add in the flour mixture until just combined. Transfer to the prepared muffin pan and bake until slightly golden at the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely on a rack.
3. Grease an ice cream scoop or tablespoon with cooking spray and top the muffins with the marshmallow cream; freeze until firm, about 15 minutes.
4. Meanwhile, in a double boiler, melt together three-quarters of the chocolate with the oil. Remove from the heat and stir in the remaining chocolate until melted; let cool slightly. Submerge the tops of the cupcakes into the chocolate to coat, letting any extra drip off the side; place on a baking sheet and let set.
"We recently converted our family to gluten and dairy free for my son's diet. I love your cookbook. Recipes are great, favorite is your flour blend. Your introduction in the book brought me to tears in a, "She gets it," sort of way. Thank you, and bless you." —Jolene S.