Paleo Rocky Road Cupcakes: Starring Chocolate Buttercream Frosting and Marshmallow Fluff!
Okay so I normally don’t say this (yes I do) but, these cupcakes are the best thing I’ve ever made. Ever. I may have said that last week about the Paleo Twix Bar Tarts, which at the time was true, but then…these happened. I was super craving Rocky Road ice cream this week. It used to be my favorite flavor as a kid, when I had a less refined grown-up palate. Now I like pretentious ice cream flavors like Salted Caramel and Goat Cheese Cabernet. A little CEWADM trivia: my favorite ice cream flavor of all time is Baskin Robbins Peanut Butter and Chocolate. That’s not pretentious, that’s delicious.
So I whipped these up yesterday all quick like for Mother’s Day and handed them out to all the Mom’s in my life and they FLIPPED OUT. You guys, not even like regular Mom flip out (“of course I like them, you made them!”) but like flipped out flipped out. Like might have cut a bitch for seconds flip out. Brad even flipped out. I made him try a bite and he exclaimed, “WOW! These are the best thing you’ve ever made!” See I told you. So that long winded self-indulgent explanation was just to convince you to make these because they are that ridiculous and you need these in your life. I’m also very proud of my chocolate buttercream frosting. It was my first time making a buttercream, and I literally threw stuff into a bowl and mixed it together and it worked. That’s what we in the business like to call, “Lucking Out”. Phew.
So what else is new besides these cupcakes? Have you guys seen any good movies lately? I want to see that chick flick with Cameron Diaz, The Other Woman I think it’s called. I could Google it right now but that seems like a lot of effort. I just love chick flicks. They’re my fave. That and Sci-Fi. Weird right? I love Sci-Fi. I blame my Father…and Star Trek: The Next Generation because it infiltrated my young developing mind in the early 90’s. I was impressionable. “Dessert, the final Paleo frontier. These are the voyages of Clean Eating with a Dirty Mind. Its continuing mission: to explore delicous new desserts, to seek out new life in classic recipes, to boldly go where no Paleo dessert has gone before.” Please tell me you aren’t still reading this. Stop geeking out with me and go cupcake.
- Paleo Chocolate Cupcakes
- Paleo Chocolate Buttercream Frosting
- Marshmallow Fluff
*Makes 12 servings
1 cup sifted fine blanched almond flour
1 tablespoon coconut palm sugar
1/2 teaspoon baking soda
1/2 teaspoon sea salt
few dashes of cinnamon
1 cup dark chocolate chips
1/2 cup canned coconut milk, full fat, room temperature
1/4 cup organic palm shortening
1/2 teaspoon vanilla
2 organic free-range eggs
toasted almond pieces for garnish
1. Preheat oven to 350 degrees. Line a cupcake pan with paper liners and set aside.
2. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together and set aside.
3. In a separate medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method by placing the bowl over a pot of simmering water set to medium heat and stirring until the chocolate is melted and the coconut milk is combined. Remove from heat. Using a rubber spatula stir in the organic palm shortening. Then stir the vanilla and eggs into the melted chocolate mixture.
4. Now fold the dry ingredients into the melted chocolate mixture and stir until completely combined.
5. Use a cookie dough scoop or a large spoon to transfer batter into the cupcake liners and fill about 2/3 full, they will rise slightly when baking.
6. Bake for 20 minutes or when a toothpick comes out clean. Let them completely cool before frosting.
1 cup dark chocolate chips
1/4 cup coconut milk, full fat, room temperature
1/2 cup coconut palm sugar, sifted
4 tablespoons grass-fed butter, cold
1/4 cup organic palm shortening
1 teaspoon vanilla
1. Melt the chocolate chips using the double boiler method by placing the bowl over a pot of simmering water set to medium heat and stirring until the chocolate is melted. Then stir in the coconut milk. Remove from heat.
2. Add the coconut palm sugar, butter, palm shortening, and vanilla to the melted chocolate mixture. Beat the ingredients together using a hand mixer set to medium speed. Then set to high and mix until all the ingredients are combined and you have a nice soft buttercream frosting. If needed place in the refrigerator to slightly firm up for about 10 minutes then beat again on slow speed.
3. Transfer to a piping bag with desired decorating tip or to a Ziploc bag with a corner cut off. Set aside.
*Adapted from The Urban Poser
1 cup filtered water, split into 1/2 cups
2 tablespoons powdered grass-fed gelatin or 2 envelopes of Knox brand
1/2 cup organic light colored honey
1/2 cup organic maple syrup, grade b
1 teaspoon vanilla extract
1/4 teaspoon salt
1. In your mixing bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to bloom for about 10 minutes.
2. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan along with the honey and maple syrup, the vanilla, and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees This could take anywhere from 10-40 minutes depending on how hot the burner is size of your pot and even the humidity in the air.
3. Set your hand mixer or stand mixer to medium. Pour the honey/syrup mixture into the bowl with a steady stream, combining it with the softened gelatin. Avoid pouring it directly on to the beaters or the syrup will splatter and hit you or the sides of the bowl. Pouring somewhat slowly is also very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break.
4. Turn the mixer to high and continue beating until it triples in volume, becomes white in color and the bowl is more or less cool to the touch. This can be anywhere from 5-10 minutes depending on your beaters.
5. Once you get a marshmallow cream fluff texture, transfer the marshmallow fluff to a piping bag with desired decorating tip or a Ziploc bag with the corner cut off. You’ll know you’re at the right consistency when it’s similar to a frosting like texture or when you remove your beaters from the bowl and nothing drips off. The marshmallow fluff will thicken as it sits so try to work somewhat quickly.
6. To assemble the Paleo Rocky Road Cupcakes, first pipe a layer of chocolate buttercream frosting on top of a chocolate cupcake, and then pipe the marshmallow fluff on top of the buttercream. Garnish with a sprinkle of toasted almond pieces and enjoy!
I wanted to take a quick second to address the Palm Shortening ingredient in this recipe. I get a lot of questions regarding sustainability and whether or not the ingredient is healthy. First let me start by saying this is a vegetable shortening but not made from vegetable oil. Palm Shortening is derived from palm oil, a natural oil extracted from the fruit of palm trees. When people see the word ‘shortening’ they immediately think Crisco which is loaded with trans-fats in the form of partially hydrogenated vegetable oils. Crisco is BAD NEWS. Palm shortening isn’t. It works similarly to Crisco though in the fact that it’s stable at high temperatures and is a light flavorless fat that is great for baking and frying and does NOT require hydrogenation. The only ingredient in Palm Shortening is Palm Oil. Also be sure to only buy Palm Shortening from SUSTAINABLE sources like Tropical Traditions or Spectrum. Both companies source their ingredients from from small scale family farms. These farmers are certified by ProForest, which ensures that they meet strict social, environmental and technical criteria.
After eating one (three) of these Paleo Rocky Road Cupcakes I’m in love. Deeply. In fact I got a birthday request from my “Mom In-Law” to make these for her birthday. Brad thinks I should make an actual two layer cake out of it. I think that scares me. What do you guys think? Can it be done? What are you looking at? Do I have marshmallow fluff on my face still? I thought I got it all off. #paleorockyroadcupcakeproblems
Oh guess what else? I did my first Podcast on Friday! It was so fun! I’ll let you guys know all the details as soon as I have them. And then you can hear me talk for 30 minutes. Like you aren’t sick enough of reading my blog posts already. I’m scared to listen to it because I hate how my voice sounds on recordings. Do you guys feel like that too? Why do our voices sound so different? What if they don’t and that’s how we really sound all the time? Ugh. I hate it. See how much I love you and all the things I go through for you. Like eating cupcakes and talking about myself. It’s really rough guys. Just kidding love you long time.