It’s school holidays here in Victoria as of one hour ago. It certainly wasn’t a regular term, and who knows what the future holds, but for today, we’re celebrating as if everything is fine.
I promised the kids this morning that once they all got home we’d do some baking to have treats alongside our celebratory movie night.
The initial plan was to bake chocolate cupcakes to practice a recipe for Louis’ birthday cake which is in a few weeks. The plan was quickly nixed when I discovered we had no eggs. To try and stop their disappointment, I added two things that I knew would halt that feeling in its tracks. Chocolate chips and marshmallows. I mean look, it’s no secret I don’t like giving my kids refined and processed sugars, so these aren’t the regular kind I’m talking. I buy the sugar free varieties and while they do cost more, the kids don’t mind the change outs so I’m happy to buy them. As they get older, it’s harder to keep them sugar free, so doing what I can when I can is something I will continue to do.
A few extra ingredients and some crossed fingers because I had no binding agent in there later, we had our cupcakes. Success!
Messy in the tray yes, but still light and delicious, I promise!
We ate them warm while the chocolate and marshmallows were still gooey, and maybe it’s because I’m not one to eat a lot of sweets, but my goodness! So incredibly tasty!
Give these a go for your next special treat, you won’t be disappointed. Of course you can swap out the sugar free things for the regular kind, but it’s always nice to know there are healthier options out there.
Sugar Free Double Chocolate and Marshmallow Mini Cupcakes
Ingredients
1 cup wholemeal self raising flour
1 tsp baking powder
1/3 of a cup of unsalted melted butter, melted
1/2 a cup full cream milk
1 tsp of vanilla extract
1 heaped tbls of cacao powder
A pinch of instant coffee
1 tsp of Stevia powder
1 tbls of sugar free chocolate chips
6 sugar free marshmallows
*Makes 16 mini cupcakes
Method
1. Preheat the oven to 180°c.
2. Melt the butter in the microwave until it is liquid, about 45 seconds.
3. In a large bowl, mix together all the ingredients, except for the chocolate chips and marshmallows, until a batter forms.
4. Chop the marshmallows up until they are roughly the same size as the chocolate chips.
5. Add them to the bowl and mix them through until they are coated in the mixture.
6. Spoon the batter into greased cupcake tins until they are almost full. Wholemeal self raising flour does rise, but not to the extent white flour does.
7. Bake for 10-12 minutes or until a toothpick inserted into the centre comes out clean. Note that the marshmallows will probably explode, but meh, who says no to cleaning and then eating gooey marshmallow off a tray?
8. Cool on a wire rack, best served warm.
Everything is soft and that marshmallow chew is completely satisfying. It may be my altered palet, but i honestly don’t see too much of a difference between the regular and sugar free kind of sweets that I buy. The kids certainly don’t seem to mind. We hope you enjoy these as much as we did. Stay safe and healthy everyone.
Nutrition facts based on one cupcake
