Chocolate Rocky Road Cupcake Bites, Gluten Free

Bittersweet Chocolate Rocky Road Cupcake Bites, Gluten Free. Why chocolate was invented.

Who wouldn’t like a small bite of Rocky Road on top of a mini chocolate cupcake? There are two simple tricks to making these little Rocky Road bites. Less is more. And the freezer is your friend. 

No one can complain that these are over-the-top ridiculous confections. The cupcake is a millimeter big and you only get a tablespoon or so of topping. Cupcake bites. A small indulgence. Something to make the day a little more chocolate. An exercise in restraint by eating just one. Or not.

The first test version was hilarious. It looked like the incredible hulk-cake with marshmallow oozing all over the pan – and the oven. The next test was like I learned nothing from the first. I knew that baking marshmallow for longer than a couple of minutes meant marshmallow-lake, but I assumed they’d just listen to what I told them to do. Yes. I talk to the ingredients. And, no. They rarely listen.

Then I talked with the Canteen engineer. Something about the mass times the something or other with an x and y thrown in for good measure. Not a chocolate chip in the equation which is why I heard mostly this: blahblahblahblahblah cupcake. I certainly took away a new appreciation for math (not). But I did realize one thing. The cupcake liner was only one size and so either the cake or the rocky road stuff had to shrink.

I wasn’t about to cut up mini-marshmallows into mighty-mini-marshmallows so it was the cake that was going to get the squeeze. It worked perfectly. It also was quite clear that the cupcake had to be about one minute shy of fully baking before the rocky road usual suspects got dropped on top to keep the marshmallow from forming Lake Marshmallow. That worked, too.

The other thing that worked quiet well was to freeze them after they cooled a bit.  The cupcake liner releases from the sticky marshmallows more easily once everything is frozen. While it’s frozen, rip the liner off like a band-Aid – that’s the trick. And they happen to taste great directly from the freezer. If you try to get the liner torn away while the cupcake bite is at room temperature you’ll lose some marshmallow – fair warning.

I checked the freezer this evening and someone who would not be me has been taking too many (Rocky Road) bites. Apparently I know what I’m doing this weekend.

Bittersweet Chocolate Rocky Road Cupcake Bites, Gluten Free. Small bites, big flavor.

Chocolate Rocky Road Cupcake Bites
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These little chocolate rocky road cupcake bites are addicting. Good thing the recipes makes 24. Be sure to freeze them once they cool for easy marshmallow releasing when you peel away the liner.
Ingredients
Cupcake
  • 130 grams AP GF flour (1 cup)
  • 60 grams unsweetened cocoa, sifted (heaping ½ cup)
  • 150 grams granulated sugar (3/4 cup)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 96 grams shortening (Spectrum Organic Solid) (8 tablespoons)
  • 2 extra-large eggs
  • 150 grams brewed coffee (decaf is fine) (scant ⅔ cup)
  • 1 teaspoon vanilla extract
  • 90 grams semisweet mini chocolate chips (1/2 cup)
Rocky Road Topping
  • 150 grams chopped roasted & salted almonds (1 cup)
  • 100 grams mini-marshmallows (1 cup)
  • 180 grams semisweet or milk chocolate chips (1 cup)
Instructions
Cupcake
  1. Preheat oven to 350 F. Place 24 liners in muffin pans.
  2. Whisk together flour, cocoa, sugar, baking powder and salt in a large bowl. Add shortening, eggs, coffee, and vanilla. Using an electric mixer blend everything together until batter is light, fluffy and well combined. Fold in ½ cup mini chocolate chips. Scoop a heaping tablespoon into each liner - until each is just shy ¼ full. Slightly under is even better. Rap pan on the counter to even out the batter - no need for a dome.
  3. Bake 8-9 minutes or until a toothpick barely comes out with crumbs.
Rocky Road Topping
  1. Once the cupcakes come out of the oven sprinkle marshmallow, chocolate chips and nuts into each liner until the top of the liner is reached. Be sure to finish with a few chocolate chips and marshmallows. Bake 2-3 minutes more or until marshmallow are just beginning to turn golden and melt, but are not yet losing their shape. Cool in the muffin pan for 15 minutes. Remove cupcakes to a rack and cool until room temperature. Place cupcakes in the freezer for 15-20 minutes before serving so that the liners release the marshmallows when peeled.

Bittersweet Chocolate Rocky Road Cupcake Bites, Gluten Free. Like a garden of chocolate marshmallow goodness.

Comments

  1. Those look like the perfect sized dessert. Yum! Thanks for sharing!

  2. I’d like to give these away for Valentine’s. Should I leave the wrapper on or take it off and repackage in a candy bag?

    • GlutenFreeCanteen says:

      The marshmallow will stick if you pile them in a bag. Probably best to sit them next to one another in one layer with the wrappers on and add an instruction to the recipient to pop them into the freezer.

  3. Marshmallows are not vegetarian!!!!!!!

    • GlutenFreeCanteen says:

      Yes. that is true. However, no one from this blog said these were vegetarian, Becky. They’re gluten-free and dairy-free.

  4. You can buy vegetarian friendly marshmallows online and at some stores, they’re gelatin free, or you can use marshmallow fluff, the stuff comes in a jar, it probably wouldn’t look so nice, but the taste would be there if a vegetarian would like to enjoy this treat, perhaps you could pipe a little marshmallow fluff the same as you would sprinkle the marshmallows, just a little bit here and there. Its an amazing recipe none the less, and a quick and easy treat.

Trackbacks

  1. […] Gluten Free Canteen shared Rocky Road Cupcake Bites […]

  2. […] We made the semi-homemade version to make it quick work. If you’d like to make the cake from scratch you can use your favorite GF chocolate cake recipe, or this one here or here. […]