Gluten-Free Hot Chocolate Cupcakes
Ingredients
Cake
- 3/4 cup gluten-free flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup canola oil or melted coconut oil
- 2 teaspoons vanilla
- 1/2 cup buttermilk
Marshmallow buttercream
- 3/4 cup unsalted butter, softened
- 7 ounces marshmallow creme or fluff
- 1 cup powdered sugar
- 1 teaspoon vanilla
- extra marshmallows for topping
Preparation
Cake
Preheat oven to 350°F.
Whisk flour, baking powder, baking soda, salt and set aside.
Beat butter and sugar on high speed.
Add egg and vanilla.
Beat on high speed and add in sour cream.
Add dry ingredients until just combined.
Slowly pour milk in.
Prepare 6-inch pans for three layers.
Bake for 20-22 minutes or until a cake tester comes out clean.
Allow the cake to cool.
Frosting
Beat all frosting ingredients together to make the frosting.
Frost the cooled cake and add marshmallows on top.
Tips
To create a toasted effect, use a kitchen torch or broil in the oven for a minute, or use toasted marshmallows.
