Quantcast

Chocolate-Topped Gingerbread Cupcakes with Marshmallow Creme Filling

Chocolate-Topped Gingerbread Cupcakes with Marshmallow Creme Filling

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

The rich chocolate top and the creamy marshmallow filling in these gluten free gingerbread cupcakes are just the thing to set off the smoky-sweetness of the molasses, honey and maple syrup of the gingerbread cake.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

You start with the batter for this classic recipe for gluten free gingerbread cake. Then fill the cups of a standard 12-cup muffin tin just 2/3 of the way full.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

Bake and cool completely, then make the marshmallow filling. It should be thickly pourable.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

Poke holes in the bottoms of the cupcakes, and then fill the holes.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

Fill ’em all.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

Make the chocolate topping. See the properly tempered chocolate? You need to seed it if you want it to set at room temperature. I explain it all in the printable.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

Then dip.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

And twist the cupcake so the chocolate doesn’t drip down the side.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

They’ll be shiny.

Gluten Free Chocolate Topped Gingerbread Cupcakes with Marshmallow Creme Filling

And then they’ll set.

Like this recipe?

Prep time: Cook time: Yield: 18 cupcakes

Ingredients

1 recipe Gingerbread Cake

1/2 cup (96g) plus 3 tablespoons (36g) vegetable shortening

8 ounces (225g) Marshmallow Fluff (homemade or store-bought)

1/3 cup (38g) confectioner’s sugar

3/4 teaspoon pure vanilla extract

1 to 2 tablespoons milk or cream, if necessary

5 ounces semi-sweet chocolate, chopped

Directions

  • Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside. Prepare the Gingerbread Cake batter according to the recipe instructions, through instruction #3. Fill the cups of the muffin tin about 2/3 of the way full, and smooth the tops with wet fingers.

  • Place the muffin tin in the center of the preheated oven and bake until a toothpick inserted in the center of a middle muffin comes out with, at most, a few moist crumbs attached, about 19 minutes. Remove from the oven and allow to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely.

  • While the cupcakes are cooling, make the filling. In the bowl of your stand mixer fitted with the paddle attachment, place 1/2 cup shortening and mix on high speed until light and fluffy. Add the marshmallow fluff, and mix again until well blended. Add the confectioner’s sugar and 1/2 teaspoon vanilla, and mix until well blended. Add milk or cream by the tablespoon to thin the frosting, mixing well after each addition, until the mixture is very thickly pourable. Set the filling aside.

  • To make the chocolate topping, place the 5 ounces of chopped chocolate and the remaining 3 tablespoons shortening in a small, microwave safe bowl. Place the bowl in the microwave and cook for 45 seconds on 70% power. Remove from the microwave and stir. Return to the microwave again for 45 seconds on 70% power. Remove and stir until all of the chocolate is nearly melted. Add the remaining 1/4 teaspoon vanilla, and stir to combine. Set the chocolate aside to thicken a bit.

  • When the cupcakes are completely cool, place the filling in a pastry bag fitted with a Bismarck pastry tip or another long-nosed tip. With a toothpick, poke 3 holes in the bottom of the first cupcake, and jiggle the toothpick around in each hole to make space for filling. Place the pastry tip inside each hole, and fill until the filling begins to seep out of the hole. Repeat with the remaining cupcakes.

  • Once the chocolate topping has thickened a bit, place the first cupcake head first into the bowl of melted chocolate and bob it in and out 3 times, then twirl the cupcake a bit while it is still upside down to ensure that the chocolate doesn’t drip down the side of the cupcake. Place the cupcake right side up on a piece of parchment paper to set. Repeat with the remaining cupcakes. Allow the chocolate-topped cupcakes to sit at room temperature until set before serving.

Comments are closed.

  • Jordan
    February 23, 2012 at 10:49 PM

    Hi, this is Jordan
    These look so good. There is no way my mom can mess these up!!! I want to go to New York to see the Lion King so we should meet!!! Then you can teach her to bake because she is still learning. If she was in baking school she would be held back a year! But she is trying really hard and I love her anyways.
    xo
    Jordan

    • February 24, 2012 at 9:10 AM

      Hi, Jordan! You come to New York, you’d better show up at my door so I can make you a whole meal.
      Your mom is doing great! She would do anything for you. And she is. :)
      xoxo Nicole

      • Anonymous
        February 24, 2012 at 10:22 AM

        lol, Jordan. Behind one year in baking school. That is true! Especially gee eff school. I haven’t perfected them all. Well we will make these tomorrow and see how it goes. I am dying to try one.

        Thanks Nicole! We will show up one day on your doorstep. With proper warning of course.

  • Kristi
    February 23, 2012 at 10:31 AM

    Gingerbread (my fav), marshmellow (any kid’s fav) and chocolate (all things chocolate are good) and you put them all together? Holy Moly. I am making these this weekend. I am a newbie and do not have a pastry tip or that cute bottle. Bed, Bath and Beyond? I will buy my USA muffin tin there too.

    Yum! I will let you know how I do but I am so excited to have my kids bite into these little babies.

    Thanks Nik!

    • February 23, 2012 at 12:13 PM

      See, Kristi? I’m learning all these things about you… I didn’t know that gingerbread was your favorite. You can do it without that little bottle (just use a regular pastry bag, or even a Ziploc bag, but I find that really uncomfortable), and really any sort of pastry tip will do. The long necked one just makes it that much easier. :)
      xoxo Nik

  • Sherry
    February 23, 2012 at 9:32 AM

    Nicole,

    Wow! These look amazing, they might be just the thing to make gingerbread lovers out of the rest of my family!! Don’t worry, leftover batter is NEVER a problem. I have these adorable mini bundt pans that will take care of that! Mini loaf pans would be fun too, you could make chocolate covered gingerbread “twinkies”, yumm!

    Thanks
    Sherry

    • February 23, 2012 at 9:36 AM

      Hi, Sherry,
      Gingerbread “Twinkies” sounds really good! They even have canoe pans that will make that Twinkie shape, but I’m too cheap to buy one. ;)
      xoxo Nicole

  • February 23, 2012 at 8:13 AM

    I;m going to try to make this one thanks!

  • Yevette Hunter Dingman on Facebook
    February 22, 2012 at 11:20 AM

    Breakfast schmekfast!! ;) I want those!!

  • Jenny
    February 22, 2012 at 11:19 AM

    I knew I was going to need those pastry tips. Fruit loops and now this.

    Oh, but it sounds heavenly, like a s’more but way better cause gingerbread is more awesome than graham. Though that’d be a neat trick – graham muffins with marshmallow insides and chocolate coating. Like summer camp-outs but more convenient.

    Can not WAIT to try these!

    • February 22, 2012 at 2:24 PM

      Hi, Jenny,
      I actually have a s’mores recipe like that baked in a mini muffin tin that I’ve been sitting on since last summer. I’ll post it this coming summer. I hate biting into a s’more and having it collapse on me!
      xoxo Nicole

      • Jenny
        February 22, 2012 at 3:29 PM

        You know, I’ve been thinking this whole time on how you get the warm, toasty caramelized sugar flavor on your marshmallow fluff to simulate a properly toasted (not burnt, though some like ’em that way) marshmallow.

        And then, about five minutes ago, I decided I didn’t care. Mini-muffin s’mores sound delicious.

        Also – can I line my muffin tins if I want to? I mean, even if they’re the super awesome USA pan kind? cause I kinda like the little papers and how they look.

      • February 22, 2012 at 4:06 PM

        ‘Course you can, Jenny! They do look pretty with liners. Just be sure to use the greaseproof kind, like the ones they sell at Primp My Cupcake, or they’ll stick.
        xoxo Ncole

  • February 22, 2012 at 11:09 AM

    Looks great for breakfast or dinner!

  • February 22, 2012 at 11:01 AM

    I’d be happy just with that gorgeous gingerbread, but a little marshmallow in the center would be a great surprise. Nicely done and not anything like poor old Hostess (I think they have a warehouse with enough twinks to sell for a couple of centuries cause they keep for 200 years, right?!).

    And it just occurred to me that the muffin USA pan is not dark so the stuff won’t brown up too early. Guess I’m buying another pan…

    • February 22, 2012 at 2:26 PM

      Hi, Lisa,
      I wish Hostess would just stick around long enough to make some gluten-free cupcakes and Twinkies, just because. Then they can continue their downward spiral.
      Seriously, this muffin pan is unreal. The silver color is only the beginning of what makes their stuff the best. The best, Lisa.
      xoxo Nicole

  • Jennifer Haas Owen on Facebook
    February 22, 2012 at 9:36 AM

    These look good!

Back to Top

Where should I send your free guide?

By entering your email, you're agreeing to our Privacy Policy. We respect your email privacy, and will never share your information.