This week is a birthday week at my house. I strongly believe that life is meant to be celebrated, but not at the expense of feeling unwell. In our household, three out of four of us eat gluten and dairy free to ensure we feel our best. Over the years, I've become adept at creating gluten-free, dairy-free, and (mostly) refined sugar-free treats that are both indulgent and perfect for celebrations. These cupcakes have a delightful graham cracker-like flavor, thanks to the cinnamon and honey, which pairs beautifully with the rich chocolate frosting and toasted marshmallow. The recipe is too good not to share!
S’more Cupcakes with Chocolate Fudge Frosting and Toasted Marshmallow
Author: Erica Leazenby, MD (cake adapted from Sweet Laurel)
Makes: 10 cupcakes
Ingredients:
Frosting:
4 ounces semi-sweet or dark chocolate chips (allergen friendly if needed)
1/4 cup coconut oil
1/2 cup smooth unsweetened almond butter
Garnish:
10 large marshmallows
Cake:
2 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp sea salt
2 1/2 tsp ground cinnamon
2 eggs
1/4 cup coconut oil, melted
1/2 cup honey
1 tsp vanilla extract
Directions:
For the graham cracker flavored cupcakes:
Preheat the oven to 350 degrees F (or 325 degrees F if using the convection setting).
Line your muffin tins with cupcake liners.
Combine the almond flour, baking soda, salt, and cinnamon; mix well. In a separate bowel, combine the eggs, coconut oil, honey and vanilla. Whisk the wet ingredients until they are well incorporated. Add the wet ingredient to the dry ingredients and mix until a batter is formed. Divide the batter evenly among the 10 cupcake liners.
Bake the cupcakes for approximately 20-25 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Allow the cupcakes to cool to room tempature.
For the frosting:
Place the chocolate chips and coconut oil in a microwave safe bowl. Heat the mixture in the microwave in 15-30 second increments, stiring frequently, until the chips are nearly completely melted. Remove the mixture from the microwave. Continue to stir the chocolate until it is smooth and all the chips have completely melted. Take care to not overheat the chocolate.
Once the chocolate mixture is complete smooth, add the almond butter. Stir until well combined.
Allow the frosting to cool.
For soft, spreadable frosting, allow the frosting to cool to room temperature.
For more firm frosting that can be piped, cool the frosting in the refrigerator until it is firm, but not hard. This may take 15-45 minutes depending on the starting temperature.
Garnish:
Preheat the over broiler.
Place the 10 marshmallows on a parchment paper lined baking sheet.
Place the baking sheet on the top shelf of the oven. Toast the marshmallows to desired color, about 20-30 seconds. Watch closely.
Allow to cool.
Putting it all together:
Top the cupcakes with chocolate frosting once they are completely cool. Garnish with a toasted marshmallow. Enjoy.
More gluten and dairy free treats: