Mexican Hot Chocolate Gluten Free Cupcakes

Mexican Hot Chocolate Gluten Free Cupcakes - All the happiness of hot chocolate, plus the zip of cayenne and cinnamon, with a marshmallow fluff filling that's sure to bring out the kid in everyone! Best of all, these moist, tender, blissfully delicious Mexican hot chocolate cupcakes are gluten free and very easily made vegan. If you're a lover of all things spicy, increase the amount of cayenne for more kick, or omit it entirely for a super kid friendly version.

All the happiness of hot chocolate, plus the zip of cayenne and cinnamon, with a marshmallow fluff filling that’s sure to bring out the kid in everyone! Best of all, these moist, tender, blissfully delicious Mexican hot chocolate cupcakes are gluten free and very easily made vegan. If you’re a lover of all things spicy, increase the amount of cayenne for more kick, or omit it entirely for a super kid friendly version. The tiny marshmallows are from the Swiss Miss Marshmallow Lover’s Hot Chocolate (because they come in their own separate package) – mini marshmallows would work too if you can’t find them.

Mexican Hot Chocolate Gluten Free Cupcakes - All the happiness of hot chocolate, plus the zip of cayenne and cinnamon, with a marshmallow fluff filling that's sure to bring out the kid in everyone! Best of all, these moist, tender, blissfully delicious Mexican hot chocolate cupcakes are gluten free and very easily made vegan. If you're a lover of all things spicy, increase the amount of cayenne for more kick, or omit it entirely for a super kid friendly version.

Before dietary restrictions became a part of my life, my interest in food and cooking it was teeny tiny. Maybe less than zero. And so, for me personally, making substitutions for ingredients like wheat flour are no big deal – I’m so not picky! But it is true that these substitutions are not exactly like the original, so don’t go putting anything gluten free into your mouth expecting it to be exactly like the wheat version you’re used to. It might be close, but it isn’t ever going to be exactly the same.
That’s why this recipe calls for gluten free flour rather than a specific blend of ingredients. If you’ve been gluten free for a while, you probably already have your own favorite gluten free flour, or maybe you have other food intolerance’s to ingredients like xantham gum or almond flour. My best suggestion is to make the cupcake batter and then bake just one cupcake to see if the batter needs more flour, or more moisture, or more baking time, or less baking time, and adjust accordingly for your preferred flour blend.

Yields 24 cupcakes

Mexican Hot Chocolate Gluten Free Cupcakes

1 hrPrep Time

18 minCook Time

1 hr, 18 Total Time

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Ingredients

Cupcakes

4 1/2 ounces dark chocolate

6 tbsp unsalted butter - softened

1 cup white sugar

2/3 cup sour cream

2 eggs

1 tbsp vanilla extract

1 1/2 cups all purpose gluten free flour

3/4 tsp xanthan gum

1/4 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground cayenne pepper

Filling

1 jar of Marshmallow Fluff

Frosting

1 1/2 cups (3 sticks) unsalted butter, softened

1 cup cocoa powder

5 cups powdered sugar

1 tbsp vanilla extract

1/4 cup heavy cream

Topping

1 package of hot chocolate marshmallows

Instructions

  1. Preheat oven to 350°F.
  2. Line cupcake pan with liners and set aside.
  3. Melt the chocolate and butter together either in the microwave or over a double boiler on the stovetop.
  4. In a medium sized bowl, combine melted chocolate and butter mixture, sour cream, eggs, vanilla, and sugar.
  5. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, xantham gum, cinnamon, cayenne pepper, and salt.
  6. Add the wet ingredients in the medium bowl to the dry ingredients in the large bowl and stir until well combined. The resulting batter should be pretty think.
  7. Fill each cupcake liner 2/3 full and bake 18 minutes or until an inserted toothpick comes clean.
  8. Cool completely before filling and frosting.
  9. While the cupcakes are cooling, add softened butter to a large bowl and beat for 5-7 minutes or until light in color.
  10. Sift coco powder into bowl and slowly combine with butter.
  11. Sift 2 cups of powdered sugar into the bowl and mix until combined.
  12. Add vanilla extract and half of the heavy whipping cream and mix until combined.
  13. Sift 2 more cups of powdered sugar into the bowl and mix until combined. Once combined, mix on medium-high speed for 3 minutes.
  14. Sift remaining powdered sugar into mixture. Add remaining heavy whipping cream. Mix slowly to combine, and then mix on medium-high speed for 3-5 minutes.
  15. Once cupcakes are cool, carefully cut a 1 inch circle into the top of each cupcake and remove the centers. Then fill with marshmallow fluff.
  16. Frost the tops with the chocolate frosting and add cute little marshmallows to finish.
  17. Serve and enjoy!

Notes

If your gluten free flour blend contains xantham or guar gum, omit the 3/4 tsp xantham gum this recipe calls for.

VEGAN OPTION
Omit the 2 eggs and 1/2 cup sugar in the cupcake batter and use 2 ripe mashed bananas instead. Use vegan chocolate instead of regular dark chocolate.
In the frosting recipe, use full fat coconut milk instead of heavy whipping cream - extra powdered sugar may be needed if the frosting is too moist to retain it's shape.

http://www.addictedtoyum.net/mexican-hot-chocolate-gluten-free-cupcakes/

Mexican Hot Chocolate Gluten Free Cupcakes - All the happiness of hot chocolate, plus the zip of cayenne and cinnamon, with a marshmallow fluff filling that's sure to bring out the kid in everyone! Best of all, these moist, tender, blissfully delicious Mexican hot chocolate cupcakes are gluten free and very easily made vegan. If you're a lover of all things spicy, increase the amount of cayenne for more kick, or omit it entirely for a super kid friendly version.

 

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Hello! Welcome to Addicted to Yum!



I'm Jen, and yes, I look guilty. See that lovely jar of salted caramel sauce to my right? Yeah, that one. I've hidden a secret stash in my pantry. Wow it feels sooooo good to say that outloud!