Hot Cocoa Cupcake with Peppermint Marshmallow Filling + A Giveaway

• Canned Goods

  • 5 oz Coconut cream

• Condiments

  • 1 cup Vegan butter

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Better batter gluten free flour
  • 1 1/4 cup Cane sugar
  • 4 oz Chocolate
  • 1/2 cup Cocoa powder, unsweetened
  • 3 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/3 cup Avocado oil or coconut oil
  • 2 tsp Coconut oil

• Dairy

  • 1 1/2 cup Milk

• Desserts

  • 1 Candy canes
  • 1 cup Peppermint marshmallows, Mini
  • 1 Peppermint marshmallows, Mini

• Other

  • 5 tbsp Aquafaba (liquid from a can of chickpeas

Found on amysheree.com

Description

Ingredients

• 1 1/2 cups Better Batter Gluten Free Flour*
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cup cane sugar
• 1/3 cup avocado oil or coconut oil, melted
• 1 tsp vanilla extract
• 5 tbsp aquafaba (liquid from a can of chickpeas)
• 1 1/4 cup milk of choice, I used flax milk
• 1 tsp apple cider vinegar
• 1 cup mini peppermint marshmallows
• 2 tsp coconut oil
• 3/4 cup powdered sugar
• 2 tbsp milk
• 1 cup vegan butter
• 3 cups sifted powdered sugar
• 2 tsp vanilla extract
• 2 tbsp milk
• 5 oz. coconut cream
• 4 oz. chocolate
• Mini Peppermint Marshmallows
• Crushed Candy Canes

Directions

• Preheat oven to 350 degrees F In a large bowl add all wet ingredients, mix and set aside In a separate bowl whisk together all dry ingredients until combined Slowly add dry ingredients to wet ingredients and mix until completely combined with no lumps Line a cupcake pan with liners and fill each liner 2/3 of the way full with batter Bake for 18-22 minutes until toothpick inserted comes out clean Let cool completely Once cool, carve out a small piece in the top center of the cupcake for the filling to go
• Create a double boiler by boiling 1 inch of water in a small pot and placing a heatproof glass bowl on top of the pot, add marshmallows and coconut oil and heat, mixing often until marshmallows and coconut oil melt (alternately heat in the microwave in small increments until melted) Pour melted marshmallows and oil into a larger bowl, add milk and mix with an electric mixer while slowly adding sifted powdered sugar Mix until well combined and fluffy Pour mixture into a ziplock baggie and cut the corner off and squeeze into the center of the cupcake
• In a large bowl add vegan butter and whip with an electric mixer Slowly add powdered sugar and remaining ingredients and whip until light and fluffy Scoop frosting into a piping bag and pipe on cupcakes
• Place chocolate in a small bowl Heat coconut cream until steaming and pour over chocolate, let sit for 1 minute and whisk until completely melted and combined Place chocolate and cupcakes in the fridge for 15 minutes to cool so chocolate doesnt melt the frosting Once both are chilled drizzle chocolate over the frosting and top with marshmallows and crushed peppermint candies