Chocolate Almond, choc-chip cupcake with caramel marshmallow buttercream recipe

Posted By on Jul 13, 2011 | 8 comments


I created this recipe as a special Birthday treat cupcake- Chocolate Almond, choc-chip cupcake with caramel marshmallow buttercream- and it's gluten free.  The chocolate cupcake recipe is one I have created, based on a few other recipes I've tried, it's gluten free, based on almond meal and pure cornflour, light and sponge like, really easy, filled with chocolate chips...need I say more???  And for the caramel marshmallow buttercream...to die for!!!! I will try them with raspberry marshmallows too, but I've decided to use this caramel marshmallow buttercream on my son's birthday cake in a few months time...it is that good, and really easy.

 

Chocolate almond, choc chip cupcake with caramel marshmallow buttercream

Chocolate almond, choc chip cupcake with caramel marshmallow buttercream

 

Gluten free chocolate and almond cupcakes recipe

4 eggs separated

150g sugar

1 teaspoon vanilla

150 g melted butter

150 g ground almonds

3 tablespoons cocoa powder

2 tablespoons pure cornflour

1/4 cup chocolate chips

25 mL water

 

1) Preheat oven to 180C.  Melt butter and allow to cool.  Using an electric mixer with whisk-beater attachment, cream the egg yolks and sugar and vanilla until pale and fluffy (about 5 minutes).

2) Add sifted cornflour and cocoa, stir through.  Add melted butter and mix through.  Add chocolate chips and almond meal and stir through.

3) Whip egg whites until stiff peaks.  Fold gently through the chocolate mixture.

4) Spoon into patty pan lined muffin tin, bake for 20 minutes or until a skewer comes out clean from the cakes.

5) Remove from oven an allow to cool before frosting.

 

Caramel Marshmallow Buttercream Frosting:
200g butter, softened
150g Marshmallows that are caramel flavoured
1 tablespoon golden syrup
1 tsp vanilla
2 cups icing sugar

1) Melt marshmallows for 30 seconds at Med high.  Be careful with this step or you can have marshmallow mess if the power is too high.

2) Cream butter well, then beat in marshmallow for about 2 minutes.  Then add golden syrup and vanilla.

3) Slowly mix in sifted powdered sugar.  Add a little water one tsp at a time to make desired piping consistency (about 3-4 tablespoons).

 

The kids wanted some sprinkles of course!!!  Happy Baking :)

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8 Comments

  1. What a scrumptious cupcake. You can taste the chocolate by just looking at it. Thanks for the recipe.

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  2. how many cupcakes does this recipe make?

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  3. These cupcakes were delicious! Couldn’t find any caramel marshmallows so used what I could find. Icing was still really nice but couldn’t get it to pipe like in the picture but that’s probably my fault for using a low fat butter. I will definately make these again. Thank you for the recipe.

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    • Hi Kate, there is no low fat in any of my baking!!! That’s mainly because the results are not the same. You must use full fat butter as the fat is what holds it together! In the supermarket, not sure if you’re from Australia, but Pascall’s makes caramel, raspberry or berry swirl ones too. I love this frosting too, and use it to fill many of my layer cakes now! Thanks again for your comments :)

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  4. would love to try this one – tried printing it off and couldn’t so will have to resort to pen and paper, looks amazing

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    • Hi Jan, thanks for visiting- this is a really yummy cupcake, and I’ve used this frosting in my cakes too. Sorry you couldn’t print it off…I’ll check into it. Let me know how you go with your baking!

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