½cupapplesauceplain, unsweetened (see note if allergic)
1 ¼cupgluten free flour blend
⅓cuphot chocolate mixcan use cocoa powder
sprinkle of salt
½teaspoonchili powder, optional
½cupbutter of choice, softened
⅓cupmarshmallowsfluff or melted vegan marshmallows both work!
2-3cupsconfectioner's sugar(see note if allergic)
splash milk, optional
Hot Chocolate Cupcakes
Preheat the oven to 350°F. Prepare a muffin tin with liners or lightly spray with a neutral flavored oil. Set aside.
In a small mixing bowl, combine the flax seeds with the hot water. Mix well and set aside for 5-10 minutes to allow the flax to get gelatinous.
In a large mixing bowl, whisk together the milk, oil, sugar, vanilla, and applesauce. Add flax and mix well.
Begin to add your dry ingredients beginning with the hot chocolate mix, then baking powder, baking soda, salt, flour, and spices if adding. Mix together until no lumps remain and batter is smooth.
Pour batter into the prepared muffin tin until each cup is between ⅔ and ¾ full.
Bake for 23-25 minutes, making sure to not open the oven for the first 20 minutes of baking. Cupcakes will be done when there is no wiggle in the cupcake and a toothpick inserted into the cake comes out clean. Let the cakes cool completely before frosting.
To store cupcakes, keep in the fridge for up to 5 days. These can be frozen before frosting. Let come to room temperature before frosting. Can be stored for up to 3 months in the freezer.
In a large bowl with a hand mixer, or in a stand mixer, combine the butter and marshmallows. Mix well until light and fluffy, about 5 minutes.
Add the sugar, vanilla, cinnamon, and salt and mix. Start off slow so sugar does not get everywhere! Mix until the frosting has doubled in size and is light and fluffy. You may need to add a splash of milk to get the right consistency. Transfer to a piping bag if using or use a knife to spread onto each cupcake.
These cupcakes are gluten free, vegan, and top 8 friendly. To make Mexican Hot Chocolate Cupcakes, add 1 teaspoon cinnamon and ½ teaspoon chili powder to the batter when adding the baking powder.If you have a birch allergy, make sure your gluten free blend is free from xanthan gum! You can swap out the applesauce with your favorite vanilla flavored yogurt. If you are allergic to corn, you need to make sure that your confectioners sugar is free from corn! The brand Wholesome makes a corn free sugar that uses tapioca in place of cornstarch.LivingBeyondAllergies.com