Don't these look magnificent?
These dark chocolately cakes are topped with a light and perfectly sweet frosting that achieves its heighth from Marshmallow Root Powder and beaten egg whites.
Marshmallow Root Powder is available from Mountain Rose Herbs.
I created this chocolate cake recipe for Fourth of July but here it works wonderful as cupcakes. Their sweetness is more to a muffin level than a cupcake but with the addition of the frosting (and some chocolate chips in the batter), these chocolate babies will be a home run for dessert.
It's an economical recipe, using egg yolks in the batter and then the leftover egg whites in the frosting.
If you prefer to use sugar in the frosting, add one cup instead of the honey and it will definitely be more like marshmallows (firmer and sweeter). Due to the herbal nature of marshmallow root, the frosting is a beautiful off-white with hints of brown and green.
For the lovely vegans, you can subsitute more chia seeds or flax seeds for the eggs in the cupcakes but for the frosting, I have another recipe that is egg-less coming this week.
And for those who don't shy away from gluten, you can certainly try to use wheat or spelt flour instead of the one cup of gluten-free flour blend.
And don't forget to enter the giveaway! You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored this lovely post and giveaway. Thank you Mountain Rose Herbs!
Dark Chocolate Cupcakes
1 c gluten-free flour mix (I used Namaste Perfect Flour Blend)
2/3 c cocoa powder
1/4 c oatmeal flour (gluten-free certified if sensitive, I've also used extra gf flour instead)
1/4 c chia seeds
1/2 t salt
1 1/2 t baking soda
1 t cream of tartar
4 egg yolks
1 cup applesauce (for an even fluffier cake, subsitute 1/4 c of applesauce with oil)
1/2 c non-dairy milk
1 t apple cider vinegar
2/3 c honey, agave nectar or even try maple syrup
1/2 c chocolate chips (dairy free if sensitive)
1. Grind chia seeds in coffee or spice grinder until forms a flour.
2. Combine dry ingredients and wet ingredients in seperate bowls.
3. Mix the wet into the dry, folding in chocolate chips.
4. Bake in a preheated 350 degree oven for 20 minutes (time may vary depending on oven).
5. Let cool before frosting
Marshmallowy Root Frosting
4 egg whites
1/2 c honey
1 Tb marshmallow root powder
1/4 t salt
1. Combine all ingredients in heat proof bowl over a pot of simmering water (don't let the bottom of the bowl touch the water).
2. Turn your handmixer on low until ingredients are mixed. Turn the hand mixer on high and beat until soft peaks form around five minutes. Remove from heat. Continue beating until mixture is cool and holds shape well (about five more minutes).
3. Either using a pastry bag or a ziploc filled with frosting, pipe onto cupcakes before serving. Enjoy!
A little about Mountain Rose Herbs:
Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.
And this is why I usually photograph recipes when the little one is asleep... She kidnaps my photo-subject.
Big Blue Eyes tasting the subject: