Gluten Free Vanilla Cupcakes with S’mores Filling

A healthier gluten free vanilla cupcake recipe! This fun S’mores Stuffed Cupcake is a great option all summer long! A vanilla coconut flour cupcake is filled with chocolate and marshmallows, iced with a white chocolate buttercream, and dusted with graham cracker crumbs.

INGREDIENTS

• 5 tablespoons coconut oil melted
• 4 eggs
• 1/4 cup date syrup *sub maple syrup or honey
• 1 teaspoon vanilla
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/3 cup coconut flour

INSTRUCTIONS

• In a mixing bowl, add eggs, coconut oil, date syrup, salt and baking soda. Beat well until mixture is fully incorporated.
• Add coconut flour, and continue to beat until very smooth. The coconut flour will absorb liquid and the batter will become thicker as your stir.
• Line a 6-cavity muffin pan with parchment paper liners. Divide batter into the 6 sections.
• Bake in the Sharp Superheated Steam Countertop Oven on 325º F for 16 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
• If using a conventional oven, preheat oven to 325º F for 25-28 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.

S'mores Cupcakes

• Once the cupcakes have cooled, use a knife to cut a quarter-sized hole out of the center of each cake, about 1/4 inch from the bottom of the cupcake.
• Fill each center with chopped dark chocolate and mini marshmallows.
• Frost cupcakes, then dust with graham cracker crumbs. Make these extra festive by adding red, white and blue sprinkles!

source article : https://sunkissedkitchen.com/gluten-free-vanilla-cupcakes/