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Gluten Free Hot Cocoa Cupcakes with Marshmallow Frosting

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Cupcakes

Ingredients

  • For the Cupcakes:
  • 1 1/2 Cups Gluten Free All Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Cocoa Powder
  • 1/2 Cup Semisweet Chocolate Chips
  • 3/4 Cup Boiling Water
  • 1 Cup Sugar
  • 3/4 Cup Sour Cream at room temperature
  • 1/2 Cup Canola Oil
  • 2 Large Eggs at room temperature
  • 1 Tablespoon Vanilla Extract
  • For the Marshmallow Frosting:
  • 4 Large Egg Whites at room temperature
  • 1 Cup Sugar
  • 3/4 Teaspoon Vanilla Extract

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl.
  3. In a separate large mixing bowl, whisk together the cocoa powder, chocolate chips, and boiling water until smooth. Add the sugar, sour cream, oil, eggs, and vanilla. Whisk until combined.
  4. Add the dry ingredients to the wet ingredients all at once. Mix until smooth and combined.
  5. Fill the cupcake liners about ¾ of the way with the batter. Bake for 20 minutes until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to finish cooling.
  6. To make the frosting, bring about a cup of water to a simmer in a saucepan. Add the egg whites and sugar to a heatproof bowl. Place the bowl over the simmering water. Whisk the egg whites and sugar for three minutes until the sugar is dissolved. Remove bowl from the heat.
  7. Using a handheld electric mixer, beat the egg whites until stiff peaks form, about six minutes. Beat in the vanilla extract.
  8. Transfer frosting to a piping bag or a large gallon plastic storage bag. Cut the corner off the storage bag and frost the top of each cupcake. Sprinkle some shaved chocolate on top for a little something extra.