Gather ’round the campfire! Or picnic. Or whatever you want to do during this weird time. This is the ULTIMATE chocolate cupcake recipe, that I adapted from Zen Belly’s Paleo, Nut-free, Vegan, Chocolate Cupcakes. I know what you’re thinking – how can these be possibly good without the eggs and dairy?! Trust me. Even my non-paleo/GF/vegan family members and friends go crazy after they take their first bite.
The cupcakes are moist AF, not too sweet, and not dry at all. To enhance this already delicious cupcake, I placed a large marshmallow in the middle of the batter and baked it to see what would happen…
Tell me this doesn’t look amazing?! I topped it off with chocolate ganache buttercream frosting and dusted it with crumbled graham crackers, and boom, the ULTIMATE s’mores dessert.
I hope you enjoy this recipe as much as we do! If you end up making the recipe, leave a comment below and let me know what you think, and be sure to tag me on Instagram @fullasamother #fullasamother.
Happy baking,
Jasmine
Chocolate S’mores Cupcakes (Paleo, GF)
Equipment
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12-cavity muffin pan
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cupcake liners
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large bowls
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Whisk
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Rubber spatula
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cake stand mixer
Ingredients
- For the cupcakes:
- 1/2 cup full fat canned coconut milk
- 1/2 cup water
- 2 teaspoons apple cider vinegar
- 1/3 cup avocado oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup coconut sugar
- 2/3 cup Otto’s Naturals cassava flour
- 2 tablespoons psyllium husk powder
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon finely ground sea salt
- 10 – 12 large marshmallows
- For the buttercream chocolate ganache:
- 1 cup full fat canned coconut milk
- 1 ½ cups dark
- pinch sea salt
- 1 stick (4 oz) grass fed butter (or coconut oil), softened
- ½ cup powdered sugar
- ¾ cup crumbled gluten-free graham crackers
Instructions
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For the cupcakes:
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Pre-heat the oven to 350F degrees and line a 12-cavity muffin tin with cupcake liners
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In a large bowl, whisk together all the wet ingredients including coconut sugar until combined
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In a separate large bowl, sift the dry ingredients (cassava flour, psyllium husk, cocoa powder, baking soda, baking powder, and salt)
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Slowly whisk the dry ingredients into the wet ingredients until fully combined, and ensure the batter is smooth with no lumps.
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Using an ice cream scooper or ⅓ cup measuring cup, scoop the batter into the muffin tin and press 1 marshmallow down in the center of each cupcake.
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Bake for 18 – 22 minutes, or until a toothpick comes out clean after inserted into the cake. Note that baking time will vary depending on your oven.
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Remove the oven, and allow the cupcakes to cool completely on a cookie rack.
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For the chocolate ganache frosting:
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In a large, heat-proof bowl (I recommend glass or ceramic), add the chocolate, coconut milk, and sea salt, and microwave 30 seconds at a time, using a rubber spatula to mix in between heating. I heated my chocolate chips 3 times for 30 seconds each until the chips started to melt. Do not overheat or your frosting will taste disgusting.
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Allow the mixture to cool in the fridge for 10 – 15 minutes until the ganache firms up.
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Using a cake stand mixer (or cake beaters), in a large bowl, beat the butter and powdered sugar for 2-3 minutes, until the frosting is fluffy, then add the chocolate ganache, and mix until fully combined.
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Fill a large ziplock bag or piping bag with the frosting and pipe the frosting on top of the cooled cupcakes, then sprinkle with crumbled graham crackers.