Vegan Mallow Ding-Dongs (The Chocolate Coated Cup-Cake with Mallow Middle)

Vegan Mallow Ding-Dongs (The Chocolate Coated Cup-Cake with Mallow Middle)

This May, Celebrate National Vegetarian Week, with this creative twist on a classic cupcake recipe!

This recipe is from Sincerely Tori’s Photography, Travel and Healthy Living Food Blog.

“If you’ve ever thought a basic chocolate cupcake couldn’t get better then I’m afraid you’re in for a very happy surprise here.”

It has simple ingredients so you should not have to search too far, maybe just to the back of your cupboards, yet sounds incredibly fun – who doesn’t love melting chocolate!

For the more experienced bakers you might like to try to make your own Mallow Middle, as Tori explains sometimes she does. But for the most of us we here at Freedom Mallows have got you covered with our not Gigantic but Vegantic Mallow Range.  Oh So Perfect for toasting and melting in your cupcake middle!

‘Marshmallow Ding-Dongs (Chocolate Covered Cupcakes)[Vegan]

Turn basic old cupcakes into an epic treat that’s sure to please every die-hard chocoholic!

Ingredients:

  • 3/4 cup sugar
  • 2 tablespoons sunflower oil or preferred oil (*Olive Oil/Coconut Oil)
  • 1 cup full-fat coconut milk
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/3 cup cocoa powder
  • 1 cup all purpose flour

Middle:

  • 12 gelatin free *Freedom Mallows

Topping:

  • 1 cup dairy free semi-sweet dark chocolate chips
  • 1 tablespoon coconut oil

Instructions:

  1. In a small glass stir the apple cider vinegar into the coconut milk.
  2. Preheat oven to 350° F (180° C).
  3. Combine oil and sugar in large mixing bowl and whisk until smooth. Add vinegar/coconut milk and mix in salt, extract, and soda, then cocoa powder and flour and stir until batter is just smooth (don’t over mix).
  4. Line a 12-count cupcake pan with paper or silicone liners (I recommend the silicone) (or you can just grease and flour the pan). Divide batter among them, filling each cup about 3/4 of the way full. Bake for 22 – 25 minutes or until toothpick/knife comes out clean when inserted in the centre. Cool for at least 5 minutes then loosen cupcakes from the pan and place on a wire rack to finish cooling before finishing.
  5. Take each of the mallows and use a glass or a bowl to flatten them down into disc shapes about the diameter of the cupcakes. *Very Lightly toast Mallows under the grill (if needed) or use extra heat from hot water on the back of a spoon to get the mallow into shape.
  6. Cut each cupcake in half and place the marshmallows in the middle.
  7. Melt the chocolate and oil in a double boiler over low heat (use a pan full of hot water, and then a glass bowl above). Keep stirring – make sure it does not burn.
  8. Use a knife or a spoon to spread just a little bit of the melted chocolate in between the marshmallows and cupcakes. This will act as a glue to hold them together.
  9. Once you’ve finished “gluing” them all together, dip each one into the chocolate and turn to coat all sides. Place them on a parchment lined tray to dry until set (you can chill them to speed up the process).
  10. Store in an air-tight container for up to 5 days.’

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