Gluten Free Chocolate “Cupâ€cakes
You know, one can never have enough gluten free chocolate recipes and this one comes with the cutest little twist. Adding a “handle†makes these into eatable cups. Makes me think of the goodies in Wonka’s chocolate factory from the movie.
One of these days, I’ll have to sit down and watch it again. I want to see if I can replicate those adorable tea cups that he bites into.
1 package of gluten free chocolate cake mix**
Ingredients to make the cake
1 container of gluten free vanilla frosting ( you’ll only use 1 cup of it)
½ cup marshmallow crème
Unsweetened cocoa for dusting
Handful of gluten free pretzel twists
Ingredients to make the cake
1 container of gluten free vanilla frosting ( you’ll only use 1 cup of it)
½ cup marshmallow crème
Unsweetened cocoa for dusting
Handful of gluten free pretzel twists
Preheat the oven to 350 degrees.
Make the cake mix as directed on the package, making chocolate cupcakes. I always use a large cookie scoop to transfer the batter from the bowl to the cupcake tin. Saves me a mess and the batter is more evenly distributed that way.
  Line your cupcake tins with papers and add your batter. Bake the cupcakes as per your package directions. Let cool on a wire rack for 5 minutes. Take your cupcakes out of the baking tin and then let them cool completely on the wire rack.
Don’t leave your cupcakes in the tins to cool completely. They will end up with soggy bottoms.
When they have cooled completely, mix up your frosting ingredients.
Cut a slit in the side of your cupcake and insert the pretzel “handleâ€.
Place the gluten free frosting and marshmallow crème in a medium sized bowl and stir together. Place the frosting in a zip bag and pipe on the “whipped topping†on your cupcakes. Lightly dust with cocoa.
Place the gluten free frosting and marshmallow crème in a medium sized bowl and stir together. Place the frosting in a zip bag and pipe on the “whipped topping†on your cupcakes. Lightly dust with cocoa.
Makes however many cupcakes your gluten free mix makes (probably 18 to 24).
**I really like the gluten free chocolate cake mix from Pure Pantry. Pamela’s also has a really good one too.
I’ve always used Betty Crocker’s Ready to Spread frosting in the can. It comes in a huge range of flavors and it is gluten free and it is one less thing I have to make by hand and I really like the Cream Cheese frosting because it’s not as sweet as the vanilla flavor (that’s just my preference) and by adding in the marshmallow cream it really helps it set up better and not be so soft and droopy.
You can go here and see all things chocolate.
Please let me know what you are really interested in learning how to make. I want to know so that the things we are learning together is something you need help with or just want more recipes for.
I can get excited about just anything (except maybe liver) so I really really really need to here what you want.
Happy Baking,
Kathy
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