Rocky Road Cupcakes

My son is a big time chocolate chip cookie lover. Whenever I ask him what he wants me to make, his answer is always chocolate chip cookies (or mac & cheese). This time I said “What about something else?” He says “I want chocolate cupcakes with chocolate frosting.” I agreed but I like adding a little extra to the cupcakes so they aren’t so plain looking. The kids love marshmallows so I decided to throw a few minis on top and add some pecans to the base and the frosting. This makes about 12 cupcakes.

2014-01-06 19.59.141 1/3 cup gluten free flour
½ cup almond flour
1 tsp xanthan gum
1 tsp baking powder
¾ cup stevia or sugar
¼ cup unsweetened cocoa powder
½ cup almond milk
3 eggs or equivalent egg substitutes
¼ cup oil, butter or coconut oil melted
¼ cup applesauce
¼ cup chopped pecans
2-3 cups powdered sugar
½ cup coconut oil or butter, melted
½ cup chocolate chips, melted (I used dark chocolate, dairy free)
1 Tbsp almond milk (more if needed)

  • In a large mixing bowl, combine flours, xanthan gum, baking powder, sugar, cocoa and mix well.
  • Add in eggs, applesauce, milk and oil. Mix over medium speed for about 30 seconds or until well combined and fold in pecans.
  • Pour into greased or lined muffin tins and bake at 350°F for about 20 minutes or until cakes start to brown and are cooked through.
  • Remove from oven and let cool completely.
  • While cupcakes are cooling, melt chocolate chips and butter together. Stir in almond milk and powdered sugar. Blend until mixture is desired consistency. You may need to add in a little more milk or sugar depending on how you want your frosting to look.
  • Spoon frosting into a pastry bag and pipe onto cooled cupcakes as desired. Sprinkle with pecans and mini marshmallows.

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