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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!