gluten-free recipe: double chocolate marshmallow cupcakes

One easy way to make tasty, gluten-free cupcakes is to use a gluten-free cake mix and put your own spin on it. These tasty cupcakes are filled with a delicious frosting and glazed in a silky chocolate ganache. Your family will think you went to that fancy gluten-free bakery to pick up dessert!

Loblaws - Lifestyle & Choice

Gluten-Free Double Chocolate Marshmallow Cupcakes

Serves: 12 | Ready in: 1 hr 15 min | Skill Level: Intermediate

Ingredients

  • 1 pkg (400 g) PC® Gluten-Free Chocolate Cake Mix
  • 1/2 cup (125 mL) unsalted butter, softened (or vegetable oil)
  • 1/2 cup (125 mL) water
  • 2 large eggs

Ganache:

  • 1/2 cup (125 mL) chopped dark
  • chocolate (70% or higher cocoa solids)
  • 1/4 cup (50 mL) 35% whipping cream
  • 1 tsp (5 mL) pure vanilla extract

Frosting:

  • 2 large egg whites
  • 1-1/4 cups (300 mL) granulated sugar
  • 1/4 cup (50 mL) water
  • 2 tbsp (25 mL) corn syrup
  • 1 tsp (5 mL) pure vanilla extract
  • 1/4 tsp (1 mL) cream of tartar
  • Toasted coconut flakes (optional)

Directions

  1. Make Cupcakes: Follow package direction to make 12 cupcakes.
  2. Make Ganache: Combine chocolate, cream, and vanilla in medium microwave-safe bowl. Microwave until melted, 30 to 40 seconds. Stir until smooth; set aside to cool and thicken slightly.
  3. Make Frosting: Combine egg whites, sugar, water, corn syrup, vanilla and cream of tartar in a medium heatproof bowl. Place bowl over a saucepan of simmering water. Using an electric mixer, beat on medium speed until stiff peaks form, about 5 minutes. Remove bowl from saucepan; continue to beat until frosting is cooled, about 2 minutes.
  4. Insert tip of paring knife 1-inch (2.5 cm) into the centre of each cupcake to form a well. Fill a piping bag fitted with a medium plain tip with frosting; insert into cupcake well and pipe until full, smoothing excess.
  5. Stir ganache and spoon over top of cupcakes, covering filled well. Refrigerate until ganache is set, about 20 minutes. To finish, generously spoon a dollop of remaining frosting on top and sprinkle with coconut flakes (if using). You will have about 1/3 cup (75 mL) frosting leftover; save for another use.

Recipe courtesy of President’s Choice

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