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Chocolate Cupcakes with Candy Bar Icing and Homemade (Dairy Free) Ice Cream!

Get ready for the birthday party!!!  We will fill the cupcakes with marshmallow cream and top them with a Candy Bar icing. They look great, are fun and easy to make with your children. But that is not all... We will serve them with ice cream made from cashews! Fun to make and CRAZY delicious!!!

Chocolate Cupcakes (with Marshmallow Filling):

Preheat oven to 350 degrees.

Dry Ingredients:
2/3 cup sorghum flour
2/3 cup cassava flour
2/3 cup chestnut flour
1 cup sucanut or sugar
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Whisk dry ingredients in a separate bowl. (Note: I have found that the blend of equal parts of sorghum, cassava (yucca root), and chestnut flour to yield a delightful taste and texture in baked goods. However, chestnut and cassava flour are expensive. If you'd rather, you can substitute tapioca flour for the yucca (they are almost the same thing) and grind almond flour to be finer (measure after it's ground) to substitute for the chestnut flour.)

Wet Ingredients:
1 cup water
1/3 cup walnut oil
2 egg whites or one egg (or 1/3 cup of Flax Mix egg substitute, recipe below)

2 teaspoons vanilla
Mix the wet ingredients in a separate bowl from the dry ingredients. Combine the mixtures into one bowl. Let sit five minutes. Place batter in paper-lined cupcake pan. Bake 30 minutes. Remove from oven and place cupcakes on a rack to cool. Fill a cake decorator cylinder fitted with a long tube tip with marshmallow cream. When the cupcakes are cooled, insert the marshmallow cream.

Flax Mix Egg Substitute:
In a Blender, emulsify:
1 tablespoon flax seeds
1/3 cup water

Candy Bar Icing:
Chop 3 oz. of bar of gluten-free, dairy-free chocolate.  Place in a glass bowl.

In a blender, blend:
1/3 cup water
8 walnuts
Blend until smooth.  Place mixture in a sauce pan and cook until it is the consistency of cream.  Pour over chopped chocolate.  Let it sit for one minute and then whisk until smooth.  Dip marshmallow filled cupcakes in chocolate icing. Place on a rack until icing sets.

Homemade Ice Cream : 
3 cups water
2 cups raw cashews (or any light nut such as blanched almonds)
1 tablespoon Tahitian or bourbon vanilla
Tiny pinch of salt
1 cup organic cane sugar

Blend ingredients for 3-5 minutes until smooth.  Strain mixture into a sauce pan sitting on a heat diffuser.  Add sugar to warm mixture.  Whisk about 20 minutes or until the mixture thickly coats the back of a spoon.  (Cooking gives the ice cream a smoother texture.).  Refrigerate overnight.  Add flavor enhancements at this time (chocolate chips, peppermint pieces, fresh fruit or chopped nuts).  Place mixture into a frozen ice cream maker and follow the manufacturer’s directions to make ice cream.   Serve.