I know this time I may have gone too far, even for me. Maybe it had something to do with me eyeing a box of those famous cookies in the supermarket the other day, which led to reminisce about my middle school days in California when I would eat up an entire box (true story).
I just had to have those flavors again, so I needed to make them gluten-free for my whole family. My worlds collided and these insanely good cupcakes were baked off first in my mind, then in my kitchen. Now, I hope they make it into your kitchen, too!
2sticks234 grams unsalted butter, shortening or vegan buttery sticks, at room temperature
4large eggs234 grams, at room temperature
2teaspoonspure vanilla extract
One 1-pound tub marshmallow creamsuch as Fluff
8ouncessemisweet chocolate chips
In a small bowl, whisk together the flour blend, baking powder and salt.
Preheat the oven to 325º and line a 12-cup muffin pan with liners. In a large bowl and using a handheld electric mixer, beat together the butter and sugar on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium-low and gradually beat in the eggs and vanilla until combined. Reduce the speed to low and gradually add in the flour mixture until just combined. Transfer to the prepared muffin pan and bake until slightly golden at the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely on a rack.
Grease an ice cream scoop or tablespoon with cooking spray and top the muffins with the marshmallow cream; freeze until firm, about 15 minutes.
Meanwhile, in a double boiler, melt together three-quarters of the chocolate with the oil. Remove from the heat and stir in the remaining chocolate until melted; let cool slightly. Submerge the tops of the cupcakes into the chocolate to coat, letting any extra drip off the side; place on a baking sheet and let set.
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