Paleo S’mores Cupcakes

20 Nov

Oh yes, you read the title correctly – paleo s’mores cupcakes!  Yes, paleo!  It is this sort of creation that is the reason behind the “cell biologist turned paleo princess” caption at the top of the page 🙂  These are a bit labor intensive, but for a special occasion absolutely worth the effort.  They are divine!  Recipe makes ~20.

“Graham Cracker” Crust:

1/4 cup almond meal

1/3 cup + 2 tbl. coconut flour

1/4 tsp. kosher salt

1/4 tsp. baking soda

2 tsp. cinnamon

1/4 cup coconut oil, melted

1/4 cup coconut nectar or organic blue agave

1 large egg

1 tsp. vanilla extract

Chocolate cake:

See page 125 of my cookbook, Paleo Made Easy (available at top right)

One 10 ounce bag of Enjoy Life dairy & soy free semisweet chocolate chips (you’ll only need about 8 ounces)

Marshmallow Frosting:

1/2 cup water

1 1/2 tbl. gelatin (less than 2 packages of Knox original unflavored Gelatine)

1/2 cup coconut nectar or organic blue agave

1 tsp. vanilla extract

1/8 tsp. kosher salt

Method:

Mix together the dry crust ingredients, then mix in the wet crust ingredients.  Once combined press 1 1/2 – 2 tsp. crust dough into the bottom of each cupcake wrapper in a muffin tin.  I took a shot glass, wrapped the bottom in parchment paper, and used this piece of yankee ingenuity to perfectly press the graham cracker crust for each cupcake wrapper.  Bake the crust at 350°F for 5-7 minutes.  Fill halfway up the cupcake wrapper with cake batter.  Spoon 1/2 tbl. of Enjoy Life semisweet chocolate chips onto the batter and top with batter until the cupcake wrapper is more than three quarters full.  Bake cupcakes at 375°F for 20-25 minutes.  For the frosting you will need a stand mixer with a whisk attachment.  To the bowl of the mixer add 1/4 cup of water and gelatin.  In a small saucepan over medium to high heat, heat agave, 1/4 cup water, and salt to 240°F.  Immediately remove sugar solution from heat, turn stand mixer to low and slowly pour a constant stream of sugar into the water/gelatin mixture.  What you will see in your mixer looks like a foreign brown liquid that doesn’t smell anything like marshmallow, don’t worry, everything is fine just keep going.  Turn stand mixer to high and let the marshmallow whip for 10 minutes.  Pour in 1 tsp. vanilla extract.  Top cupcakes with marshmallow as soon as possible, the longer the marshmallow sits after mixing the harder/stickier it will get.  The sooner you get it on your cupcakes the easier your life will be 🙂

Warning: Do not try to toast (with a flame) the marshmallow!!!  It will look hideous.  This isn’t normal marshmallow it will not turn the golden brown color you want.

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