Gluten and Dairy Free Rocky Road Cupcakes

Gluten and Dairy Free Rocky Road Cupcakes

It’s Cupcake Lover’s Day and you know what that means! That’s right, a brand new cupcake recipe for you! I’ve teamed up with some of my favorite food bloggers to bring you an epic list of glorious cupcakes in celebration! But first, my contribution. Which is a gluten and dairy free Rocky Road cupcake.

While not grain free nor Paleo (because of the marshmallows, which have corn syrup in them), these are gluten and dairy free. Nix the marshmallows and they would be Paleo approved! You could also use Dandies marshmallows, which are vegan (no gelatin), and corn syrup free (thus grain free), but they do still have soy in them so NOT top 8 allergen free.

Another option would be to make your own Paleo friendly marshmallows (Against All Grain has a good recipe HERE). Since they melt into the cupcake when you bake them, you probably won’t notice the difference. I haven’t tried either suggestion yet so if you do, let me know how it goes! I’m definitely curious.

 

Rocky road cupcakes

Rocky Road Cupcakes

Rocky Road ice cream was one of my favorite treats growing up. I don’t do well with dairy anymore and none of the dairy-free ice cream companies make a Rocky Road flavor yet (that I know of). Sad day! Maybe someday! But I do think Chunky Monkey is similar (at least with the chocolate ice cream and nuts combination!) and if you’re craving a good “nice” cream, I’ve got a great recipe for dairy-free Chunk Monkey ice cream here on the blog! (Find that recipe HERE!) Ice cream and cupcakes always go together, right?!

My family has deemed these Rocky Road cupcakes to be the best gluten free cupcake in the history of gluten free baking. They’re very moist and fluffy without the faintest hint of graininess! We recently had a gluten and dairy free cupcake from a local bakery here in town that was so dense so I’m not surprised that they loved these! It can be so hard to get that right balance of liquid to flour ration when working with alternative flours like coconut and/or almond. The secret? A WHOLE LOT of eggs! Hence, this recipe calls for 6 eggs, and it only makes a dozen regular sized cupcakes. 

Check out some of my fellow bloggers’ cupcake recipes as we celebrate Cupcake Lover’s Day together! FYI: Not all of these bloggers have food allergies so many of these recipes will contain gluten and other Top 8 allergens. 

Gluten free cupcakes

Cupcakes for Cupcake Lovers Day!

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Busy Bee Honey Vanilla Cupcakes by For The Love of Food
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Cookies & Cream Cupcakes by Karen’s Kitchen Stories
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5 from 2 votes
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Gluten Free Rocky Road Cupcakes

These easy gluten and dairy free cupcakes will make you want to celebrate summer all year long!

Servings 12

Ingredients

  • 1 cup finely ground almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 6 eggs
  • 1/3 cup honey or maple syrup
  • 1/3 cup coconut oil melted
  • 1/3 cup cashew milk almond or coconut milk will work too
  • 2 tsp vanilla extract
  • 1/3 cup walnuts finely chopped
  • 1/3 cup mini marshmallows use Dandies for corn and gelatin free
  • 1/4 cup dairy free mini chocolate chips I used Enjoy Life

For the frosting

  • 1 cup coconut butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder

Instructions

  1. Preheat oven to 325 degrees. Line a cupcake tin with liners or grease with coconut oil. Set aside.

  2. In a large stand mixer, sift and combine almond flour, coconut flour, cocoa powder, baking soda, and salt. Set aside.

  3. Combine all wet ingredients: eggs, honey, oil, milk, and vanilla together until eggs are fully beaten and well combined.

  4. Add dry ingredients to wet. Stir for a minute or two to combine ingredients really well. Let rest for 10 minutes.

  5. Pour about 1/4 cup of batter into each cupcake hole. Bake for 20 minutes or until a toothpick inserted into center of cupcake comes out clean.

  6. Remove from oven and allow to fully cool.

For frosting

  1. Combine all ingredients in a large mixing bowl using a hand beater. Continue to stir until ingredients are whipped and fluffy. Place into a piping bag and pipe onto cooled cupcakes. Top with additional walnuts and marshamllows as desired. Refrigerate to set frosting. Enjoy!



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