This was an idea I had been kicking around for a while.  I’ve seen quite a few “hot chocolate cupcakes” on the web, but they were basically just a chocolate cupcake stuck in a mug.  Meh…  I wanted a cupcake that would actually be warm.  So, the below recipe was born.  What’cha got below is a gluten and dairy free pudding cake, baked up in mugs.  As the cake bakes, the cake rises to the top leaving a rich chocolate sauce below.  Mmmm…

The cupcakes look pretty “rustic” (code word:  crazy lumpy bumpy) when they come out of the oven.  Don’t you worry, though, because marshmallow fluff can make it all pretty!  The soft homemade fluff isn’t as sticky as the store bought stuff (and no corn syrup to boot!) so it mounds beautifully onto the warm cake.  The fluff can also be used to fill cupcakes or a used to fill gluten free whoopie pies.  Or just do what my kids do and sneak it with a spoon.  The technique to make the fluff follows the classic steps to make a Swiss meringue, creating  a lovely smooth texture.  Enjoy!

Homemade Marshmallow Fluff

2 egg whites

1/2 cup sugar

1/4 teaspoon gluten free vanilla

Put egg whites and sugar into the top of a double boiler.  Allow water to simmer in lower half of double boiler.  Whisk egg mixture often until sugar dissolves and eggs are warmed to 110 degrees on a candy thermometer.

Remove egg mixture from heat and pour into the bowl of your mixer.  Using the whisk attachment, beat the fluff on high speed until light, fluffy and cool.

You can store homemade marshmallow fluff in your refrigerator well covered for a week.


Hot Chocolate Cupcakes (serves 6)

First layer:

1/2 cup packed brown sugar

1/4 cup unsweetened cocoa powder (sift after measuring)

1/3 cup finely ground rice flour

1/3 cup sorghum flour

3 Tablespoons potato starch

2 Tablespoons tapioca + 1 teaspoon tapioca starch

2 teaspoon baking powder

1/2 xanthan gum

1/4 teaspoon salt

1/2 cup coconut (carton) or almond milk

3 Tablespoons melted margarine, allow to cool slightly

1 egg

2 teaspoon gluten free vanilla

Second layer:

1/2 cup packed brown sugar

1/4 cup cocoa powder (sifted after measuring)

Third layer:

3 Tablespoon boiling water per mug (6 mugs total)

Lightly oil the interior of 6 mugs.  Set aside.

First layer:  In the bowl of your mixer whisk rice flour, 1/2 cup brown sugar, 1/4 cup cocoa powder, potato starch, tapioca, xanthan gum, baking powder, and salt.  Add coconut milk, margarine, egg and vanilla.  Mix well.  Divide batter evenly between the 6 mugs.

Second layer:  Blend 1/2 cup brown sugar and 1/4 cup cocoa powder together.  Divide the blended mixture evenly between the 6 mugs covering the batter completely.

Third layer:  Carefully pour 3 Tablespoon boiling water into each mug.

Place mugs on a baking sheet.  Put cupcakes into a 350 degree F preheated oven.  Bake 12 minutes.  Remove from oven and allow to cool 10 to 15 minutes before serving.

Top with a dollop of homemade marshmallow fluff.  Enjoy!