Gluten Free Chocolate Cupcakes With Marshmallow Ghosts

You guys. It’s been forever and ever since I’ve sat down to write. Part of it is I’m so full up on things to write about I never know where to begin… and, the other part is simply finding the time. Ever since we launched Relish Division last year I’ve been so blessed by God’s goodness with our business. We’ve been doing such fun work for the best clients… but, as one thing grows, something inevitably goes untended for a season. Gah. But, I miss you!

With all that said, I want to share something with you that you can’t help but smile about (and that any kids in your life will go bananas for):

Seriously, right??

Gluten free chocolate cupcakes topped with marshmallow ghosts.

How am I 44 years old and I’ve not made this until now?? Not only was cake mind-blowing moist (thank you, Izzy!!) but topping them with these ghosts (thanks for the inspiration Olivia!!) gave us giggles. Every ghost appears with its own personality… no matter how careful you are to try and pipe the icing perfectly. Some are alert, some look like they’re sinking away from you hoping you don’t see them, other’s look a little confused.

I love them… especially because they spread a little joy and awe instead of gore and fright.

Now, before I share the recipes with you, they are “gluten free” thanks to Bob’s Red Mill 1 to 1 Baking Flour. (Side note: I love baking, yet have never taken to gluten free baking until recently and, let me tell you: I’ve been using my tried and true recipes with this flour and this flour truly is a perfect replacement. I’ve been so impressed by it.)

HOWEVER, they are not sugar free… nor are they low in sugar. These babies are packed with some sweetness… but, remember: they’re not meant to be eaten by the tray full. They’re treats… and, everyone loves treats. So, keep them in that category, make them up, enjoy them… and, then back to quinoa and kale 🙂

Anyway, without further adieu, here’s the recipes:

(I take no credit for this recipe. It is 100% Izzy’s – I just took her cake recipe and made cupcakes from it):

  • 2 1/4 cup plus 2 tablespoons Bob’s Red Mill gluten free 1:1 baking flour
  • 1 1/2 cup cocoa powder, sifted
  • 3/4 teaspoon salt
  • 2 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 cup unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 1 1/2 cup almond milk or regular milk
  • 1 1/2 cup plain non-fat Greek yogurt
  1. Preheat oven to 375 degrees Fahrenheit. In a medium sized bowl, mix together the flour, cocoa powered, salt, baking soda and baking powder. In a large bowl, cream together the butter and sugars. Add the eggs one at a time and then add the vanilla and mix again. Finally add the milk and mix one last time. JUST LIKE IZZY SAYS: The wet mixture might look a little strange at this point, but that is ok! It looks really strange…. like you did something wrong. You didn’t. Just keep going.
  2. Add the flour mixture and the Greek yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
  3. Fill your cupcake liners about 3/4 full, then bake for about 10-12 minutes (or until a toothpick comes out clean).
  4. Set aside to cool before icing. (NOTE: They must be totally cooled, or the icing will melt right off. So, best to make them the night before. Otherwise, you can speed up the final cooling by putting them in the freezer for a bit before icing.)

(I take no credit for this amazing icing… it’s 100% Olivia’s)

  • 1⅓ cups unsalted butter, softened
  • marshmallow fluff (about 1 container of 7oz-8oz tub of it)
  • 1 tablespoon vanilla extract
  • 1 teaspoon heavy cream
  • 2⅔ cups confectioners sugar
  • 24 Halloween eye candies or 24 mini chocolate chips to make the “eyes”. (I bought our eyes at Michaels)
  1. In the bowl of a stand mixer, combine the butter and the marshmallow fluff. Beat until creamy and smooth.
  2. Add the vanilla extract and the heavy cream and beat until incorporated.
  3. With the mixer on low, slowly add the confectioners sugar. Once incorporated, turn the speed up and beat for 1 minute, until light and fluffy. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
  4. Frost cooled cupcakes (use a Wilton 12 tip) and decorate with the eyes.

If you make this, tag me on instagram @rebelgrain. I’d love to see how they turn out for you – and I’d also love to see all the personalities that come out 🙂

Ok. It’s Friday. Make it a good weekend, friends!

SIDE NOTE: Follow Bob’s Red Mill on Facebook and Instagram and watch for the release of the full length video – coming soon! And, yes, while my company, Relish Division, produced the recipe video for Bob’s Red Mill, the opinions are all my own 🙂

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