To all of you fellow recovering chocoholics, let me apologize ahead of time, and hopefully no one minds back to back cupcake recipes.

If you’ve ever thought a basic chocolate cupcake couldn’t get better then I’m afraid you’re in for a very happy surprise here. These simple little treats are pretty easy to make and sure to become a new family favorite.

I’ve tried the marshmallow filling a few different ways, and while they were all good the best ones were when I used homemade marshmallows. That’s what you see pictured here.

However, on the flipside I make the cheater version way more often because it’s faster and even I get lazy sometimes. All you need is a bag of vegan/gelatin free marshmallows and something flat to smash them down.

However you decide to make them, you definitely should because these are epic!

Chocolate Covered Marshmallow Cupcakes

Turn basic old cupcakes into an epic treat that's sure to please every die-hard chocoholic!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 cupcakes

Ingredients

3/4 cup sugar
2 tablespoons sunflower oil or preferred oil
1 cup full-fat coconut milk
2 teaspoons apple cider vinegar
1/4 teaspoons salt
1 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1/3 cup cocoa powder
1 cup all purpose flour

12 gelatin free marshmallows

1 cup dairy free semi-sweet dark chocolate chips
1 tablespoon coconut oil

Instructions

In a small glass stir the apple cider vinegar into the coconut milk. Preheat oven to 350° F (180° C) and combine oil and sugar in large mixing bowl and whisk until smooth. Add vinegar/coconut milk and mix in salt, extract, and soda, then cocoa powder and flour and stir until batter is just smooth (don't over mix).

Line a 12-count cupcake pans with paper or silicone liners (I recommend the silicone)( or you can just grease and flour the pan). Divide batter among them, filling each cup about 3/4 of the way full. Bake for 22 - 25 minutes or until toothpick comes out clean when inserted in centers. Cool for at least 5 minutes then loosen cupcakes from pan and place on a wire rack to finish cooling before finishing.
Take each of the marshmallows and use a glass or a bowl to flatten them down into disc shapes about the diameter of the cupcakes. Cut each cupcake in half and place the marshmallows in the middle.
Melt the chocolate and oil in a double boiler over low heat. Use a knife or a spoon to spread just a little bit of the melted chocolate in between the marshmallows and cupcakes. This will act as a glue to hold them together.
Once you've finished "gluing" them all together, dip each one into the chocolate and turn to coat all sides. Place them on a parchment lined tray to dry until set (you can chill them to speed up the process).
Store in an air-tight container for up to 5 days.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Quinoa + Roasted Veggie Salad + Lemon Tahini Sauce
2. 4-Ingredient Chocolate & PB Cereal Bars
3. Homemade Sushi Made with Black Rice
4. Pistachio, Maple, & Almond Baklava
5. Breakfast time! Berry loaded oats