Marshmallow Ding-Dongs (Chocolate Covered Cupcakes)[Vegan]
To all of you fellow recovering chocoholics, let me apologize ahead of time…………
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!
Marshmallow Ding-Dongs (Chocolate Covered Cupcakes)[Vegan]
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.
