Gluten-Free Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes

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).

gluten-free cupcakes
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!

Chocolate-Dipped Marshmallow-Topped Vanilla Cupcakes

Servings 12

Ingredients

  • cups 234 grams Silvana's Kitchen Gluten-Free Multi-Purpose Flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 sticks 234 grams unsalted butter, shortening or vegan buttery sticks, at room temperature
  • 1 cup sugar
  • 4 large eggs 234 grams, at room temperature
  • 2 teaspoons pure vanilla extract
  • One 1-pound tub marshmallow cream such as Fluff
  • 8 ounces semisweet chocolate chips
  • 2 tablespoons canola oil

Instructions

  1. In a small bowl, whisk together the flour blend, baking powder and salt.
  2. 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.
  3. Grease an ice cream scoop or tablespoon with cooking spray and top the muffins with the marshmallow cream; freeze until firm, about 15 minutes.
  4. 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.

51 Comments

  • flo makanai

    Thanks a lot Silvana for hosting such a nice Rally, it’s been a pleasure to be part of it.

    My GF vegan fruit puree muffins have been posted in French (I’m French, living in France) on my blog, but if anyone wants more info in english, please don’t hesitate to leave me a comment on my blog.

    Happy quick breads AND muffins, all gluten free 🙂

  • Lisa @ GF Canteen

    I’m your mallomar partner in crime – I once ordered a case and kept them in the freezer, pre GF days. I will definitely be making these! What a great idea, Silvana. Thanks for hosting!

  • Tara

    Gone too far? I think not – they look perfect! And I seriously love the simplicity of your final ratio. Thanks so much for hosting this month!

  • Kristin

    OH I am in LOVE with these even before I have tasted them. I have a batch of your flour mixed and waiting at all times at my house!

    I LOVE your cookbook, it was the first one I ordered when I went GF. Your brownies, Apple cake, Double corn bread, Pizza crust, Garlic Shrimp Pizza are all amazing. Your brownie and pizza crust are my go to recipe’s!

    Thanks for a great book and what I know will be great cupcakes when I make them this weekend!

  • Jenn

    Thanks so much for hosting this month Silvana!! And oh my do those cupcakes look awesome – mmm that marshmallow topping sounds so delicious….

  • melanie

    thanks so much for hosting the rally Silvana! I feel so honored to be included in a community of such talented, creative bakers. The entire month, contemplating what I wanted to create, discovering what would a true reflection of myself in this moment as a maker of delicious food, experimenting with various ingredients was the purest pleasure. Looking forward to next month’s scone rally! Already forming in my imagination is my first scone test-trial.

  • The Healthy Apple

    These look adorable, Silvana. Love the pictures..the chocolate icing looks decadent and I’m ready to run over and take a bit of ’em! Thanks for hosting this month. I’m so happy to be a part of this rally with you! Enjoy your night.

  • The Healthy Apple

    These look adorable, Silvana. Love the pictures..the chocolate icing looks decadent and I’m ready to run over and take a bit of ’em! Thanks for hosting this month. I’m so happy to be a part of this rally with you!

  • Maddy

    I was intrigued by the ratio idea and every single one of these muffin/quick bread ideas sounds fabulously droolingly delicious! But I have now clicked on about half of them to see which one I wanted to try first, and I’m no longer sold. Seems that a bunch of the blogger-participants had to repeat their recipes based on the given ratio quite a bit before they got a good product. I don’t have a lot of time to spend baking, what with life and all, so I want a recipe that will come out right the first time! I think I’ll stick to my basic muffin recipe that I know works, and just vary the flavors based on some of these ideas.

  • Michelle W.

    Those looked so awesome I decided to make them today! (I cheated, I used a gf yellow cake mix, but in my defense I have 3 boys and baseball season just started!!) They came out great except I think I should have frozen them longer, the fluff has “melted” and cracked the chocolate and it’s all sliding down the sides!! A bit messy, but I’ve not heard a complaint so far!! Thanks for the great idea!

  • Caneel

    I thought these looked incredible a few months ago, and my opinion hasn’t changed! Thanks for the reminder that I NEED to make these! 🙂

  • Joy

    Loved these! I make them a lot for my kids lunch boxes….their friends and teachers are jealous. I’ve made mini ones too. Incredible

  • Ivanna

    I measured 1 1/2 cup of flour yet it is quite less than 234g ? Which measurement shod I follow?