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marshmallow stuffed

Spicy Hot Cocoa Muffins (DF)

October 25, 2019 by Rachael Ng 1 Comment

The weather has been getting chilly around here, which had me thinking about hot cocoa and wondering if it’s too early to start making it (is that even a thing?). But then I started thinking about how glorious it would be to stuff a chocolate muffin with giant marshmallows. It was late at night, I’m pregnant, and I swear in that moment these muffins sounded like the best idea. After a couple of test batches, I landed on these perfectly imperfect spicy, double chocolate muffins. A bit of cayenne and cinnamon ups the flavor profile, and then the giant marshmallows fluff up in the oven and create the most enticing gooey marshmallow mess on top! Oh, and the chocolate chips inside get all melty just the way I like, and basically you have to eat these warm!

I tested out a couple of different ways to do these muffins, and I really like how this final batch came out. They’re basically made with a simple double chocolate muffin mix, and then “stuffed” with whole, large marshmallows. I got exactly 12 muffins out of this recipe, which may help you with measuring out your batter. You’ll add a spoonful of batter to each muffin well, press the marshmallow deep into the batter, and then cover the marshmallow, and surrounding space, with more batter. You only want to fill these about 3/4 full, so the end product (pre-bake) should look a little funny – the marshmallows should be covered but you’ll still see a bump from each marshmallow sticking up. When your muffins first come out of the oven, the marshmallows will have puffed up quite a bit. As the muffins cool, the marshmallow will settle, creating the kind of charred, melty marshmallow cracks you see below!

Some of the ingredients I like for this recipe:

Coconut sugar is my favorite sweetener. It’s low GI, unrefined, and now readily available in most grocery stores!

Applesauce gives these muffins lots of extra moisture and a bit of sweetness – you won’t taste any apple!

Instant coffee granules help deepen the chocolate flavor of these muffins. It’s totally optional, and you could also use 1/4 cup of coffee in place of the milk + instant coffee.

Ground cayenne gives these muffins a bit of kick. I recommend adding between 1/8 and 1/4 teaspoon, depending on your taste preference. 1/8 tsp is “barely there” and 1/4 tsp is “these have a definite kick”.

Yield: 12 Regular Muffins

Spicy Hot Cocoa Muffins

Spicy Hot Cocoa Muffins

Fluffy double chocolate muffins stuffed with marshmallow and spiced with a dash of cayenne pepper! These delicious, dairy-free muffins are reminiscent of your favorite spicy hot cocoa!

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup coconut sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil*
  • 1/4 cup plant-based milk
  • 1 tsp instant coffee granules (optional)
  • 3/4 cup unsweetened applesauce
  • 1 1/4 cups unbleached all-purpose flour
  • 1/3 cup regular cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne (optional)
  • 1/2 cup dairy-free chocolate chips or chunks
  • 12 large marshmallows

Instructions

  1. Preheat your oven to 350°F and line a 12 count muffin pan with paper liners (or spray with non-stick spray).
  2. In a medium bowl, whisk together the coconut sugar, eggs, vanilla, oil, plant milk, and instant coffee. Whisk in the applesauce; set aside.
  3. In a large bowl, sift the flour and cocoa powder. Whisk in the baking soda, baking powder, salt, and spices until well combined. Add wet ingredients to dry and gently mix until nearly combined. Stir in the chocolate chips.
  4. Drop a spoonful of batter into each muffin well. Then press a large marshmallow (flat side up) into the middle of each. Carefully spoon batter on top of and around the up-right marshmallows. You'll want to fill each well about 3/4 full - your marshmallows should be covered with batter but look like a bump under the batter. I had exactly enough batter for 12 regular muffins.
  5. Bake muffins at 350° for 15 minutes. The marshmallows will puff up and out of the muffins. Allow muffins to cool in the pan for 15 minutes then gently remove them to cool on a cooling rack or enjoy warm!
  6. Store leftovers in an airtight container at room temperature.

Notes

*you can use whatever vegetable oil you prefer. I used regular olive oil for these muffins

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 169mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More chocolate recipes:

Marshmallow Hot Cocoa Cookies (DF)
Salted Chocolate Rye Cookies (DF)
Dark Chocolate Zucchini Bread (DF)
Chocolate Banana Cake Donuts (Vegan)

Filed Under: Breads, Dairy-free, Muffins Tagged With: dairy-free, hot chocolate muffins, hot cocoa muffins, marshmallow, marshmallow stuffed, Mexican hot chocolate, spicy muffins

Marshmallow Hot Cocoa Cookies (DF)

December 28, 2018 by Rachael Ng 12 Comments

These chewy Marshmallow Hot Cocoa Cookies are filled with gooey marshmallow and topped with chocolate sprinkles! I promise these are just like your favorite cup of hot cocoa!

Marshmallow Hot Cocoa Cookies

Marshmallow. Stuffed. Cookies. Does it get any better?! If you like chocolate, and you like marshmallows, then you have to make these cookies. They’re crispy on the outside, fudgy on the inside, and filled with a delicious, melty mallow. And they’re even better when they’re warm! These cookies will stay chewy for a few days thanks to the marshmallow that melts while baking, but I highly recommend eating them once they’ve been warmed up a bit.

These cookies are a pretty standard chocolate cookie – one you can customize by adding peppermint extract or a little cayenne pepper! – stuffed with a marshmallow pre-bake. I took large marshmallows and sliced them into halves.  You’ll flatten your dough balls, place the marshmallow in the center, and then wrap the dough up and over the mallow. Then you’ll shape and smooth each cookie, gently dip/roll them in granulated sugar, and bake!

Some of the ingredients I love for this recipe:

Coconut sugar is my go-to low GI sweetener. It makes for a perfect better-for-you alternative to regular white sugar. I haven’t tested this recipe with any other sugar type.

Chopped chocolate adds a rich chocolate flavor and lots of moisture to these cookies. Feel free to use 6oz of your favorite milk chocolate, semisweet, or dark chocolate bar.

Marshmallows are key for that hot cocoa look and taste – at least I think so, because what’s hot cocoa without marshmallows?!

Granulated sugar (for rolling) gives these cookies an extra touch of sparkle, which I think makes them even more festive and exciting!

Other chocolate recipes you might enjoy:

Peppermint Hot Cocoa Brownies (DF + GF)

Salted Chocolate Rye Cookies (DF)

Vegan Chocolate Flax Cookies

Double Chocolate Tahini Cookies (DF)

Yield: 15 Cookies

Marshmallow Hot Cocoa Cookies

Marshmallow Hot Cocoa Cookies

A perfectly chewy chocolate cookie filled with melty marshmallow and then topped with sprinkles - hot cocoa in cookie form! These seriously delicious cookies will have any chocolate lover swooning.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 6oz semisweet or dark dairy-free chocolate, chopped
  • 1/3 cup coconut oil, measured as a solid
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temp
  • 1 cup unbleached all-purpose flour
  • 1/2 cup natural cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 large marshmallows, cut in half (see note 3)
  • 1/4 cup white granulated sugar for rolling (optional)
  • 1-2 tbsp chocolate jimmies sprinkles for topping (optional)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Meanwhile, in a medium, heatproof bowl, melt the chocolate and coconut oil together using the double boiler method (see note 1). Once the chocolate is smooth, remove from the heat and set aside to cool for 10 minutes.
  3. After allowing the chocolate to cool, whisk in the coconut sugar, vanilla extract, and eggs until totally combined.
  4. Sift the flour, cocoa powder, baking soda, and salt into the chocolate mixture. Use a large wooden spoon or spatula to gently mix until everything is combined. Cover and refrigerate dough for 1 hour.
  5. Once the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a shallow bowl with white granulated sugar and set aside.
  6. Begin scooping dough balls 2 Tbsp in size. Take each dough ball, flatten to a circle, and place half of a large marshmallow in the middle, wrapping the dough up and over the marshmallow. Smooth out the stuffed dough ball, making a disc shape (like a hockey puck). Then gently turn each dough "puck" in the granulated sugar (optional).
  7. Place cookies, six at a time, on your baking sheet. Bake at 350°F for 6-8 minutes, or until cookies have spread and begun to crack. If you've used marshmallows without corn syrup, your cookies won't spread (see note 3).
  8. Immediately top your baked cookies with chocolate sprinkles for a more festive hot cocoa look! Allow the cookies to cool on the baking sheet for around 3 minutes before gently transferring to a cooling rack.
  9. Store leftovers in an airtight container at room temperature.

Notes

  1. Double boiler method - place a medium pot with an inch of water over medium heat. In a heatproof bowl - big enough to sit on top of your pot and not touch the water - add the chopped chocolate and coconut oil. Place your bowl on the pot, stirring frequently until chocolate is totally melted.
  2. Chilling the dough is key for the perfect cookie texture and shape! The dough must firm up before it can be handled enough to roll and shape.
  3. Different marshmallows will yield different end results. "All-natural" marshmallows without corn syrup don't tend to spread, so your cookies will be thick and the marshmallow will remain in tact inside of your cookies. Regular marshmallows made with corn syrup will spread (I used these!!), melt into the cookies, and leak out of the cookie cracks.
  4. I haven't made these cookies with any alternative ingredients (i.e. GF flours, egg replacers, or other sugars), so I cannot vouch for how they would turn out - let me know if you try something different and succeed!

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: chocolate cookies, dairy free cookies, dairy-free, hot cocoa cookies, marshmallow cookies, marshmallow stuffed

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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