S'mores GF Cupcakes

By Kathy C.

From Artisanal Gluten-Free Cookbook by Kelli & Peter Bronski, with some variations.
"Optional GF mini-blondie cookies serve as the graham cracker, and a chocolate cupcake and torch melted chocolate chips--plus toasted marshmallow frosting--complete the time honored s'mores formula. If using the mini-blonde cookies, allow time to back a batch of cookies first before preparing the cupcakes."

Ingredients

• Chocolate Cupcakes:
• 1 cup (2 sticks) salted butter (sub: oil?)
• 1 cup water
• 1/2 cup Unsweetened Cocoa powder (regular or dark)
• 2 cup sugar
• 2 large eggs
• 1 cup sour cream (sub: DF milk + 2 Tbsp white vinegar or DF plain yogurt?)
• 1 tsp GF pure vanilla extract
• 1 1/2 tsp GF baking powder
• 1 1/2 tsp GF baking soda
• 1/2 tsp salt
• 2 tsp xanthum or guar gum
• Artisanal GF Flour blend (2 1/2 cups):
• 1 3/4 cup Brown Rice Flour
• 1/2 cup Arrowroot Starch
• 1/4 cup Tapioca Starch
• 1 tsp Xanthum or Guar Gum
• Marshmallow Frosting:
• 1 1/2 cups sugar (sub: Xylitol?)
• 1/2 cup water
• 1 Tbsp Corn Syrup (sub: pure Maple Syrup?)
• 2 large egg whites
• 1 tsp GF pure vanilla extract
• Chocolate chips for Garnish

Details

Servings 24

Preparation

Step 1

1. First, make the mini-blondie cookies, if using. (optional) **see recipe below
CUPCAKES:
2. Preheat oven to 350F. Line standard cupcake tins with paper liners (24).
3. Heat the butter, water, and cocoa in a saucepan over medium heat until butter is melted.
4. Meanwhile, put the sugar in a mixing bowl. Add the butter-cocoa mixture and beat at low speed for about 5 minutes, until the mixture is cool.
5. Add the eggs one at a time, mixing to incorporate after each addition.
6. Add the sour cream and vanilla, mix to incorporate, and scrape down sides of bowl.
7. In a separate bowl combine dry ingredients, mix with a whisk to "sift" and break up any lumps.
8. Add the dry ingredients all at once to the cocoa-sour cream mixture, and mix for about 10 seconds on medium-low speed to incorporate.
9. Scrape down the sides of the bowl then mix for about 5 seconds on high speed, just until everything is mixed and smooth.
10. Divide the batter evenly among paper-lined cups. Make the top of the batter as smooth as you can.
11. Bake for 25 minutes.
12. Allow to cool in tins for 10 minutes, then remove from the tins to completely cool on a wire rack.
13. While the cupcakes are cooling, make the marshmallow frosting.
MARSHMALLOW FROSTING:
1. With a handheld electric mixer, combine the sugar, water, corn syrup, and egg whites in a bowl.
2. Place the bowl over a saucepan of simmering water, making sure water is not touching bottom of bowl. Using the handheld mixture at medium-high speed, beat the ingredients in the bowl for 7-8 minutes, until the mixture is very thick and looks like gooey marshmallow.
3. Remove the bowl from the heat and add the vanilla.
4. Beat the mixture for 2-3 minutes, until it cools slightly and is very fluffy.
FINISH THE CUPCAKES:
14. Use a small palette knife to smooth the marshmallow frosting on top of the cupcakes.
15. Optional step: place one mini-blondie cookie on top of frosting, then spread additional frosting on top of cookie.
16. Garnish with chocolate chips scattered over the frosting.
17. To toast the marshmallow frosting to a golden brown, use a kitchen torch and wave the flame back and forth a few inches away from the cupcake. Be careful not to burn the chocolate or ignite the marshmallow. As you near the lip of the cupcakes paper liner, point the flame upward to avoid burning the paper.

**Mini-Blondie Cookies:
1/2 cup (1 stick) salted butter, room temperature (sub: DF palm shortening?)
1/4 cup + 2 Tbsp each sugar & brown sugar (sub: 3/4 cup xylitol?)
1 tsp GF pure vanilla extract
1 large egg
1 1/4 cup Artisanal Flour Blend (3/4 cup +2 Tbsp brown rice flour +1/4 cup arrowroot +2 Tbsp tapioca +1/2 tsp xanthum or guar gum)
1 1/4 tsp xanthum or guar gum
1/2 tsp GF baking soda
1/4 tsp salt

Cookie Directions:
1. Preheat oven to 375F.
2. Cream together butter, sugars, and vanilla until light & fluffy.
3. Add the egg and mix to incorporate.
4. Add dry ingredients and mix until well blended
5. Drop 1/2-teaspoon-size scoops of dough onto an ungreased cookie sheet 1-inch apart.
6. Bake 6-8 minutes, until golden brown. Let the cookies rest for 2 minutes on the cookie sheet, then transfer to a wire rack to cool completely.