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Marshmallow Cupcakes: "Chocolate Loves Strawberry" Cupcakes

Marshmallow Cupcakes: "Chocolate Loves Strawberry" Cupcakes - Funky Mello

Marshmallow Cupcakes

It doesn't need to be Valentine's Day to enjoy chocolate covered strawberries.

 

In our case, we had a fresh batch of vegan Strawberry Mellos lying around and thought they would be stupendous in some gluten-free chocolate cupcakes. 

 

And we were right!

Strawberry Mellos Stuffed in Chocolate Cupcakes with Vanilla Frosting

Step 1: The Cupcake

  • Preheat oven to 350ºF and line a 12-count muffin pan with cupcake liners.
  • Whisk 1 cup of non-dairy milk and 1 teaspoon of apple cider vinegar. Set aside for 5-10 minutes.
  • Mix 1 1/4 cups of gluten-free flour, 1 cup of sugar, 2 tablespoons of cocoa, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt into a large bowl.
  • Whisk 1/3 cup of oil and 2 teaspoons of vanilla extract with the milk-vinegar mixture.
  • Gently fold wet ingredients into dry and mix until smooth.
  • Fill cupcake liners about two-thirds full.
  • Place in preheated oven and bake 18-20 minutes.
  • When done, let cool for a few minutes.

Step 2: The Mello

  • Use a cupcake corer to gently remove the center of each cupcake and place 1 Strawberry Mello in the hole.
  • Transfer cupcakes to a cooling rack to cool completely.

Step 3: The Frosting

  • Use a mixer to beat 1 cup of non-dairy butter until smooth. This is easiest to do at room temp.
  • Pour in 1 teaspoon vanilla extract, then mix in 3 cups of powdered sugar a 1/2 cup at a time.
  • Blend in 2-3 tablespoons of unsweetened non-dairy milk, 1 tablespoon at a time until light and fluffy. If the frosting seems too thick, add more non-dairy milk, 1 tablespoon at a time. If too thin, add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
  • And our favorite part...frost the cupcakes!

Makes 12 cupcakes.

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