MEXICAN HOT CHOCOLATE GLUTEN FREE CUPCAKES

My family enjoyed them hot out of the oven but I prefer them frozen…We eat a lot of chick peas in our family so this was just another way to cook/bake with them! Didn’t taste the chick peas at all. I shared with other friends and they were a hit as well – and they are not chick pea fans. I made the recipe as is.

I am so surprised at how good these taste. I could never get my family to eat chick peas..ever!! They were begging for more. I made mini muffins and baked them for 10 minutes. They did have a slight coconut taste but I did not ice them. Definitely will make these again.

Perfectly moist on the inside and you’d never know that they had chickpeas in them. Not at all dry and i followed the recipe exact not altering anything!!! definitely recommend. Oh just make sure your baking soda doesn’t contain wheat starch or any sort of wheat which would counter act the fact these are gluten free! Absolutely delicious!

MEXICAN HOT CHOCOLATE GLUTEN FREE CUPCAKES

INGREDIENTS

Cupcakes
4 1/2 ounces dark chocolate
6 tbsp unsalted butter – softened
1 cup white sugar
2/3 cup sour cream
2 eggs
1 tbsp vanilla extract
1 1/2 cups all purpose gluten free flour
3/4 tsp xanthan gum
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cayenne pepper

Filling
1 jar of Marshmallow Fluff

Frosting
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup cocoa powder
5 cups powdered sugar
1 tbsp vanilla extract
1/4 cup heavy cream

Topping
1 package of hot chocolate marshmallows