Chocolate Cupcakes (allergen-free)

prep time:: 25 minutes
total time:: 45 minutes

Makes 12 cupcakes

Kimberly

Cupcakes so moist and delicious no one will ever guess they’re gluten-, dairy-, and egg-free!

ingredients

1 cup gluten-free flour mix
1 cup sugar
1/4 cup cocoa
2 1/4 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1/2 teaspoon guar gum
1 tablespoon vinegar
3/4 cup plus 1 tablespoon milk (soy, rice, almond)
1/4 cup shortening
3/4 teaspoon vanilla
Rocky Road Frosting

directions

1
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake papers; set aside.
2
2. In a mixing bowl combine flour, sugar, cocoa, baking powder, soda, salt, and guar gum. Add vinegar, milk, shortening, and vanilla. Beat until combined. Beat for 2 minutes longer. Pour batter into prepared pan.
3
3. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove cupcakes and allow to cool completely on a wire rack. Frost with Rocky Road Frosting.

Rocky Road Frosting

In a medium saucepan combine 1/2 cup mini marshmallows; 1 ounce unsweetened chocolate, cut up; 2 tablespoons butter or shortening; and 2 tablespoons water. Cook and stir over low heat till marshmallows and chocolate melt. Cool 5 minutes. Add 1 1/4 cups sifted powdered sugar and 1 teaspoon vanilla; beat till smooth. Stir in an additional 1/2 cup mini marshmallows and 1/4 cup coarsely chopped nuts (optional).