Saturday, December 29, 2012

Gluten-Free Chocolate Kahlua's Coffee Rum Cupcakes With Toasted Marshmallows

So, last night Sean and I were at Target for groceries, and we stumbled upon the bakery section of the store. Once again, I wanted to nom everything in sight, but knew that I couldn't. It took a lot of willpower to walk away without any of the glutenous goodness.

And then, while cleaning the kitchen this morning, I saw that we had a bottle of Kahlua's Rum & Chocolate Liqueur, and thought to myself, "Hmmm, why not make some 'Pirates Cupcakes'?"

They're chocolate cupcakes made with Kahlua's Rum and Coffee Liqueur, topped with toasted marshmallows with pink sugar sprinkled on top. Coffee, chocolate, and booze -- what more does a girl need?

Note: If you are a non-drinker but want the rum taste, just skip the rum in the ingredients list, add in one 1/2 teaspoon of rum flavoring (start low, and add more if you feel that you need to), and use 1.5 cups of milk instead of just 1 cup.

Preheat oven to 350 degrees F.


For the cake:

1 3/4 cups gluten-free multipurpose flour of your choice; I used Bob's Red Mill.
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan or guar gum (I prefer guar gum because it costs 50% less than xanthan)
1/2 cup canola oil
1/2 cup Kahlua's Rum & Coffee Liqueur
1 cup fat-free milk
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

For the topping: 

6 jumbo sized marshmallows, cut evenly in half
Some white sugar mixed with a drop of food coloring of your choice; if you accidentally made it too dark, just lighten it by adding more sugar. Store the excess in a Zip-Loc bag for future use.


1. Put all of the dry ingredients, except the sugar, together in a mixing bowl; whisk together to mix evenly.

2. In another bowl, put the milk, rum, and oil together. Blend on medium until evenly blended. Discard two Tablespoons of this mixture.

3. Add the eggs, sugar, and vanilla to the wet ingredients. Blend on medium until light and evenly blended.

4. With the mixer still on medium, gradually add the dry ingredients to the wet, half a cup at a time.

5. Beat on medium until evenly mixed. Do not overbeat.

6. Fill each cupcake mold 3/4 of the way.

7. Bake for 18 minutes. Remove from oven, but leave the oven on!

8. Place each piece of marshmallow, sticky side down, on top of each cupcake.

9. Put back into the oven for one minute (or until the marshmallow is as brown as you like).

10. Remove from oven, gently flatten each marshmallow with the back of a spoon. Sprinkle the colored sugar on top, or not.



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