DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING | Made by Meaghan Moineau
**Title: Nostalgic Delights: Dairy-Free Cocoa Cupcakes with Peanut Butter Filling and Marshmallow Frosting**
**Description:**
Indulge in these deliciously rich Dairy-Free Cocoa Cupcakes infused with a creamy peanut butter filling and topped with a fluffy marshmallow frosting. Perfectly moist and irresistibly decadent, these cupcakes are a delightful treat for any occasion. Dive into a nostalgic story that ties this delightful dessert to cherished family memories. Easy to make and sure to please, this recipe is a must-try for dessert lovers everywhere.
---
**Nostalgic Delights: Dairy-Free Cocoa Cupcakes with Peanut Butter Filling and Marshmallow Frosting**
There's something magical about the aroma of freshly baked cupcakes wafting through the house. It takes me back to lazy Sunday afternoons spent in the cozy kitchen of my grandmother's home. The warmth of the oven, the gentle hum of chatter, and the sweet anticipation of tasting a new creation are memories that forever hold a special place in my heart.
**A Whisk of Nostalgia**
My grandmother, a woman of simple pleasures, always believed in the power of food to bring people together. Every Sunday, she'd whip up a batch of her famous cupcakes. These were no ordinary cupcakes; they were a labor of love, a blend of flavors that danced in harmony. Her secret? A perfect marriage of bittersweet chocolate and creamy peanut butter, crowned with a cloud-like marshmallow frosting.
As a child, I would perch on a stool, eyes wide with wonder, as she deftly mixed ingredients. "The key is to let the batter remain a bit lumpy," she'd say with a wink, "that's where the magic happens." To this day, the smell of cocoa and the taste of peanut butter bring back those cherished moments, filled with laughter and love.
**Dairy-Free Cocoa Cupcakes with Peanut Butter Filling and Marshmallow Frosting**
**Ingredients:**
- 1 cup unbleached flour
- 1/2 cup Dutch cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/3 cup canola oil
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp chocolate flavor
- 1 tsp vanilla extract
- 1/2 cup freshly brewed coffee, cooled
- 1/2 cup soy milk
**Peanut Butter Filling:**
- 1/3 cup Jif Natural Creamy Peanut Butter
- 2 tbsp maple syrup
**Marshmallow Frosting:**
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 cup confectioner's sugar
**Topping:**
- 1/4 cup honey-roasted peanuts, coarsely chopped
**Instructions:**
1. **Prepare the Cupcakes:**
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt.
2. **Mix Wet Ingredients:**
In a medium bowl, whisk the egg, canola oil, granulated sugar, light brown sugar, chocolate flavor, vanilla extract, coffee, and soy milk.
3. **Combine and Fill:**
Stir the wet ingredients into the dry ingredients using a spoon or spatula. Remember, the batter will be somewhat lumpy—do not overmix. Using an ice cream scoop (about 1/4 cup), fill the paper liners.
4. **Bake:**
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling and frosting.
5. **Prepare the Peanut Butter Filling:**
In a small bowl, mix together the peanut butter and maple syrup until smooth. Once cupcakes are cooled, use a small knife to cut a cone-shaped piece out of the center of each cupcake. Fill the hole with the peanut butter mixture.
6. **Make the Marshmallow Frosting:**
In a medium heatproof bowl, combine egg whites, granulated sugar, cream of tartar, corn syrup, and water. Place over a pot of simmering water, whisking constantly until the mixture is warm and the sugar has dissolved. Remove from heat and beat with an electric mixer on high speed until stiff peaks form. Add vanilla extract and confectioner's sugar, beating until smooth.
7. **Frost and Garnish:**
Pipe or spread the marshmallow frosting over each cupcake. Sprinkle with chopped honey-roasted peanuts for a crunchy finish.
**Difficulty Rating:** 6/10
**Classification:** Dessert
These Dairy-Free Cocoa Cupcakes with Peanut Butter Filling and Marshmallow Frosting are more than just a dessert. They are a testament to the power of food to evoke memories and create new ones. Whether you’re making them for a special occasion or just because, they are sure to bring a smile to your face and a sweet warmth to your heart.