As I have mentioned many times before, I am a sucker for minis. I love just about anything that is served in a miniature version. If practicality didn’t set in, I probably would own a Mini Cooper – I am that bad. I don’t really consider cupcakes mini cakes though because they are just so mainstream. I do prefer a cupcake to a slice of cake, but I don’t go nuts over them, like I do other miniatures. The other month I came across a picture of mini cupcakes in little condiment holders. I went nuts. They were just about the cutest things I had ever seen. There was only one problem, I only know of one place that has those condiment holders, and that is on the east coast. I actually tried looking for them in Seattle, but had no luck – although I must admit, I didn’t try that hard. I just kept my eyes opened at certain places, and nothing.
So, this summer when I was back east – we went to that place with these holders – Fred’s – just about the greatest hamburger/hotdog joint there is, and I grabbed a whole bunch of those little cups. I couldn’t wait to bake some little morsels and test them out. Then next challenge was to figure out which recipe to use on them. For some reason, ever since I had made this, I couldn’t stop thinking about how the cake was dairy free, but the icing was not. Isn’t that such a waste? If you are dairy-free, that is almost cruel. So – I decided to go entirely dairy-free this time. I swear, you would never know it though – the cake is so moist and delicious, and with the marshmallow frosting – it was like eating a mini devil dog. My grandmother loved these so much, I saw her go through 3 in a matter of minutes. So – if you are a sucker for minis like me, give these a try – you just have to figure out where to get the cups, the rest is easy – I did all the work for you below.
- Nonstick vegetable oil spray
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)
- 2 large egg whites
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.
Bring 1 inch of water to a simmer in a medium saucepan. Combine the egg whites, sugar, corn syrup, water, and cream of tartar in a large bowl. Set the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water.
With an electric mixer on high-speed, beat the mixture, still over the simmering water, until thick and fluffy, about 7 minutes. Beat in the vanilla extract. Serve this the day it is made as it becomes granular if it sits.
Makes about 3 cups.
For a printer-friendly version of this recipe, please click here: Dairy-Free Mini Chocolate Chip Cupcakes with Marshmallow Frosting
18 thoughts on “Dairy-Free Mini Chocolate Cupcakes with Marshmallow Frosting”
Oh, that looks fantastic! I think this would be great for parties – cute, delicious, and easy to eat. My next car is going to be a Mini. :)
Yes, you just have to find the little cups around here!
I know exactly where to get the cups! What a fun idea. And if I could exercise some self-control these would be good portion sizes too!
I think Miss A would get a big kick out of them – they are just her size!
I like the idea for the mini’s everything is better when it is bite sized and topped off with marshmallow.
These are minis? Omgosh! Love the presentation. Well done!
Thanks so much!!! I am not a Max Brenner fan either…
What was your experience with them?
Okay, I love these…so cute!!
This Cupcakes are so beautiful! I feel especially bewitched by the cupcake mini liners. Be a darling and tell me where i can buy them.
Best wishes for you.
Thanks so much! So, these are actually little condiment cups that I found at a hamburger joint when I was on vacation back on the east coast. Not sure where you can buy them, but you might try looking the next time you see a ketchup/mustard stand!
How long do you bake the minis? These baking instructions appear to be for a whole cake.
Oops – sorry about that! I would bake them between 8-12 minutes depending on the size of the cups you use.