S’More Monkey Bread Cupcakes. (Gluten/Dairy Free)
This recipe is a REALLY fun spin on tranditional monkey bread. It’s made in cupcake Liners which ends up being the perfect serving size. Plus then there’s no issues ever with the monkey bread sticking to the pan.
Both kids and adults love these! They are the perfect dessert to show up to a summer get together with. (They are so good intact that you may find your kids requesting them instead of cupcakes for their birthdays.)
S’More Monkey Bread.
2 cups blanched almond flour, packed
1/2 cup potato starch
1/4 teaspoon salt
2 teaspoon baking powder (I use double acting)
1/2 cup butter or shortening (dairy or nondairy)
2 large eggs
1/4 cup crushed gluten free graham crackers (see note below)
1/4 cup granulated coconut palm sugar (Or Sucanat Or Brown Sugar)
1/2 cup sliced marshmallows
melted dairy free chocolate or chocolate chips for drizzling
Preheat oven to 350 degrees. Line a cupcake pan with 11 baking cups and set aside.
Cut marshmallows into small pieces, approximately 1/2 x 1/4 inch. They should be about the size of miniature marshmallows, or smaller. Set aside.
In a food processor, pulse the graham crackers to a fine texture. Combine the graham crackers with the sugar in a small bowl and set aside while you prepare the dough.
In a large mixing bowl, combine the almond flour, potato starch, salt, baking powder, shortening, and eggs. Combine until it forms a dough.
Roll out tiny balls of dough, stuff them with a marshmallow piece, and then coat in the sugar/graham cracker mixture and place in the cupcake liner. Each cupcake should have around 4-5 balls of dough in them.
Bake in the oven for 25 minutes and drizzle with melted chocolate.
For the chocolate drizzle: Melt 1/4 cup of chocolate chips in the microwave for about a minute and stir.
When stuffing the dough with marshmallows, be sure to fully cover the marshmallow pieces with dough to keep the marshmallow from blowing up big in the oven while the monkey bread bakes. It helps to arrange the balls of dough so that they are "marshmallow-side" down, with as little exposed pieces as possible. If you have some marshmallow explosion, don't fret- it make actually make them look more fun and they will taste just the same!
If you want your chocolate drizzle to be a bit easier to spread, add a teaspoon of coconut oil. However, keep in mind that this will keep the chocolate from hardening as much when it cools.