Grain-free Chocolate Cupcakes with Toasted Marshmallow Topping

prep:10 minutes
cook:20 minutes
Difficulty
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Show nutritional information
  • Serves: 30
  • Calories: 77
  • Total Fat: 4g
  • Total Carbohydrate: 8g
  • Protein: 1g
These cupcakes are moist and airy, topped with pillows of toasted marshmallow. For the Marshmallow Frosting, we've used the Urban Poser's marshmallow recipe and piped it onto the tops of the cupcakes.

Serves: 30

Serves: 30decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to bake at 350 degrees.
  2. Line 3 mini muffin pans with cupcake papers.
  3. In a small sauce pan, melt the palm shortening. Set aside to cool slightly.
  4. In a small mixing bowl, sift together the coconut flour, tapioca starch, cacao powder, baking powder, and salt.
  5. In a medium sized mixing bowl, beat the eggs, maple syrup, and vanilla with a hand mixer over medium-high speed.
  6. Slowly add the sifted flour blend into the liquid mixture, and beat again, until the batter is smooth and slightly fluffy.
  7. Pour the cooled shortening into the batter, and beat again, until the batter is smooth and fluffy.
  8. Using a cookie scoop, scoop the batter into each muffin mold.
  9. Bake on the middle rack of the oven for 20 minutes. Test with a toothpick to be sure the mini cupcakes are fully cooked.
  10. Allow to cool before frosting. Use The Urban Poser's marshmallow recipe, piping it onto the tops of the cupcakes with a star tip. See the notes section for a link to her marshmallow recipe.

Notes

For mini cupcakes this batter makes about 3 dozen cupcakes. I find that a cookie scoop is the perfect amount to fill each mini cupcake mold. If you would like to make these in standard sized muffin pans, this recipe will make about 1 dozen, maybe slightly more depending on how much you fill each mold. I also find that an ice cream scoop is perfect for filling standard sized muffin molds. Standard size cupcakes will need to cook for 25 minutes. See Jenni's Marshmallow recipe for the frosting: http://theurbanposer.com/rustic-homemade-marshmallows-whoney/

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    RECIPE REVIEWS

    1. alexandrapolk
      April 12, 2015

      This recipe looks amazing. Is there a recipe for the toasted marshmallow topping? I would rather make the cupcakes knowing how to add the topping. Thank you!

      1. April 14, 2015

        Hi there Alexandra,
        I’m surprised to see that we didn’t include instructions for that part. I’ll make sure to follow up with the recipe or a link to one. Sorry about that!
        -Bill

    2. kboss
      April 28, 2015

      Hello – is there a recipe for the frosting somewhere?

    3. Asims
      August 26, 2015

      Is there a marshmallow frosting recipe yet?

    4. kimsco3
      February 9, 2016

      OK, where is the frosting recipe? You’re killing me!! 🙁

      1. February 10, 2016

        Updated! You can find it here: http://theurbanposer.com/rustic-homemade-marshmallows-whoney/
        We used Jenni’s recipe for the topping. Sorry about that!

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