Gluten-Free Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes

I know this time I may have gone too far, even for me.

This month, my friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally (see below for details). The assignment: quick breads. I am, in fact, happy to be this month’s host.

Somewhere along the way, my quick bread turned into these Mallomars-inspired cupcakes. 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 colliding 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!

What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. (See below for the complete list of bakers and their recipes.) Please send me an email if you want to join us.


Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.

gluten-free cupcakes

1 part flour
1 part egg
1 part fat

gluten-free cupcakes
Now, please welcome all of my friends and enjoy their gluten-free quick bread recipes!

Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar

Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf

Amanda of Gluten Free Maui made Classic Banana, Oat, and Pecan Quick Bread

Amie of The Healthy Apple made Gluten-Free Agave Apricot Quick Bread

Britt of GF In The City made Date & Walnut Bread

Brooke of Bell Wookie made Double Chocolate Cherry Muffins

Caleigh of Gluten Free[k] made Cardamom Banana Bread

Caneel of Mama Me Gluten Free made Peach Poppyseed Bread

Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze

Claire of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut

Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins

Elana of Elana’s Pantry made Almond Flour Muffins

Erin of Mysteries Internal made Strawberry Yogurt Muffins

Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel

Flo of Makanaibio made gluten-free muffins

Gretchen of Kumquat made a Gingerbread Fig Loaf

Irvin of Eat The Love made Gluten Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam

Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread

Karen of Cooking Gluten Free made muffins

Kate of Kate Alice Cookbook made Raspberry Banana Crumble-Top Muffins

Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins

Lauren of Celiac Teen made a Cocoa Quickbread

Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free

Lisa of With Style and Grace made a Rosemary Lemon Quick Bread

Marla of Family Fresh Cooking made Sweet Strawberry Snack Cakes

Mary Frances of the Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing

Meaghan of The Wicked Good Vegan made Vegan Gluten-Free Apricot-Orange Bread

Melanie of Mindful Food made Almond Joy Muffins

Nannette of Nannette Raw made Chai Muffins

Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel

Shauna of Gluten-Free Girl and the Chef made Lemon Poppyseed Bread with Ginger Glaze

Silvana of Silvana’s Kitchen made Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes

Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel

Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder

Winnie of Healthy Green Kitchen made Banana Bread

Gluten-Free Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes

Yield: 12


1½ cups (234 grams) Silvana's Kitchen Gluten-Free All-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 (or you can make your own marshmallows)

8 ounces semisweet chocolate chips

2 tablespoons canola oil


  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.


  1. flo makanai on April 6, 2011 at 6:32 am

    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 🙂

  2. Caneel on April 6, 2011 at 8:51 am

    Oh my, these look heavenly! I look forward to trying these sometime. Yummmm. Thank you for hosting this month! 🙂

  3. Caroline @ The G-Spot on April 6, 2011 at 9:03 am

    Thank you so much for hosting, Silvana! These cupcakes look absolutely AMAZING. Completely sinful! 🙂

  4. Winnie on April 6, 2011 at 9:16 am

    Wow- terrific looking cupcakes! Thanks for hosting the ratio rally this month…I learned a lot 🙂

  5. marla on April 6, 2011 at 10:08 am

    Silvana, thanks for hosting the rally!! These cupcakes look wonderful.

  6. Lisa @ GF Canteen on April 6, 2011 at 11:33 am

    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!

  7. Tara on April 6, 2011 at 12:32 pm

    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!

  8. Kristin on April 6, 2011 at 2:40 pm

    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!

  9. Jenn on April 6, 2011 at 3:52 pm

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

  10. Cathy/ShowFoodChef on April 6, 2011 at 4:45 pm

    Can’t wait to hear more about the rally. These looks SO inviting. Great job!

  11. Amanda on April 6, 2011 at 5:18 pm

    Thank you for hosting Silvana!

  12. melanie on April 6, 2011 at 6:21 pm

    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.

  13. The Healthy Apple on April 6, 2011 at 8:17 pm

    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.

  14. The Healthy Apple on April 6, 2011 at 8:18 pm

    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!

  15. Claire on April 7, 2011 at 12:21 am

    Silvana, thanks for hosting the rally this month! Those cupcakes look amaaaazing!

  16. Maddy on April 7, 2011 at 6:09 pm

    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.

  17. Michelle W. on April 14, 2011 at 6:37 pm

    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!

  18. Candace Creations on June 3, 2011 at 5:02 pm

    These look amazing!!! OMG I will have to make these now! I have been loving my silvana gf flour blend!!!

  19. Caneel on August 6, 2011 at 4:39 pm

    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! 🙂

  20. Debbie on October 9, 2012 at 5:13 pm

    Can you make this without an electric mixer Silvana? Can I mix it weak good with a spatula?

  21. Joy on April 4, 2013 at 7:55 am

    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

    • silvana on April 10, 2013 at 9:06 am

      Thanks, Joy! Yes, these are addictive! I love the idea of minis!!!

  22. Ivanna on July 14, 2013 at 3:35 am

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