Double Chocolate Cupcakes with Marshmallow Frosting

Yet another allergy-friendly recipe for your New Years’ Party! These wonderful cupcakes are wheat-free, gluten-free, dairy-free, caesin-free, and egg-free – with the option of low “no sugar” using agave, too! Super yummy treats for those watching their diets as well as those that aren’t – trust me, they’ll be a hit!

Double Chocolate Cupcakes with Marshmallow Frosting

Makes 2 dozen

1/2 cup coconut oil

1 1/2 cups Bob’s Red Mill gluten-free flour mix

1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup unsweetened applesauce

2 tablespoons pure vanilla extract

1/2 cup brewed coffee or hot water

2 cups vegan gluten-free chocolate chips, such as Tropical Source
(optional – candy topping; see directions)

Marshmallow Frosting

Directions

Preheat oven to 325 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup coconut oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee (or water) until it forms a batter. Fold in chocolate chips.
Fill each muffin cup 3/4 full with batter. Transfer muffin pans to oven, rotating pans halfway through baking, until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch (if you have one!), lightly brown the frosting, taking care not to burn the cupcake liners – OR sprinkle tops with peppermint candy cane pieces, toffee pieces, or the topping of your choice. Serve immediately or store in an airtight container, up to 2 days.

Stephanie

xoxo