Mexican Hot Chocolate Gluten Free Cupcakes

• Gluten free

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 jar Marshmallow fluff

• Baking & Spices

  • 1 1/2 cups All purpose gluten free flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Cayenne pepper, ground
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Cocoa powder, unsweetened
  • 1 cup Cocoa powder
  • 4 1/2 oz Dark chocolate
  • 5 cups Powdered sugar
  • 1/4 tsp Salt
  • 2 tbsp Vanilla
  • 1 cup White sugar
  • 3/4 tsp Xanthan gum

• Dairy

  • 30 tbsp Butter, unsalted
  • 1/4 cup Heavy cream
  • 2/3 cup Sour cream

• Desserts

  • 1 package Hot chocolate marshmallows

Found on addictedtoyum.net

Ingredients

• 4 1/2 ounces dark chocolate
• 6 tbsp unsalted butter - softened
• 1 cup white sugar
• 2/3 cup sour cream
• 2 eggs
• 1 tbsp vanilla extract
• 1 1/2 cups all purpose gluten free flour
• 3/4 tsp xanthan gum
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cayenne pepper
• 1 jar of Marshmallow Fluff
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1 cup cocoa powder
• 5 cups powdered sugar
• 1 tbsp vanilla extract
• 1/4 cup heavy cream
• 1 package of hot chocolate marshmallows

Directions

• Preheat oven to 350°F.
• Line cupcake pan with liners and set aside.
• Melt the chocolate and butter together either in the microwave or over a double boiler on the stovetop.
• In a medium sized bowl, combine melted chocolate and butter mixture, sour cream, eggs, vanilla, and sugar.
• In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, xantham gum, cinnamon, cayenne pepper, and salt.
• Add the wet ingredients in the medium bowl to the dry ingredients in the large bowl and stir until well combined. The resulting batter should be pretty think.
• Fill each cupcake liner 2/3 full and bake 18 minutes or until an inserted toothpick comes clean.
• Cool completely before filling and frosting.
• While the cupcakes are cooling, add softened butter to a large bowl and beat for 5-7 minutes or until light in color.
• Sift coco powder into bowl and slowly combine with butter.
• Sift 2 cups of powdered sugar into the bowl and mix until combined.
• Add vanilla extract and half of the heavy whipping cream and mix until combined.
• Sift 2 more cups of powdered sugar into the bowl and mix until combined. Once combined, mix on medium-high speed for 3 minutes.
• Sift remaining powdered sugar into mixture. Add remaining heavy whipping cream. Mix slowly to combine, and then mix on medium-high speed for 3-5 minutes.
• Once cupcakes are cool, carefully cut a 1 inch circle into the top of each cupcake and remove the centers. Then fill with marshmallow fluff.
• Frost the tops with the chocolate frosting and add cute little marshmallows to finish.
• Serve and enjoy!