mud-pie cupcakes

  • Yield:

    30 cupcakes
  • Cooking Method:

    baking
  • Prep Time:

    30 mins
  • Cook Time:

    20 mins
mud-pie cupcakes

These are Aars ultimate chocolate cupcakes. If you do not mind mess and love big chocolate flavours these are very fun to make. They are not at all girly or fancy – they are rough and ready, absolutely delicious, mucky boy cupcakes! If you like a pristine kitchen these are not for you, try our more traditional chocolate cupcakes instead!

Ingredients:

The Cake Mix:
  • 1¼ C gluten-free flour
  • ½ C raw cacao powder*
  • ¾tsp gluten-free baking powder
  • ½ tsp bicarbonate of soda
  • pinch of salt
  • ¹⁄³ C sunflower oil
  • ¾ C golden granulated sugar
  • 1 C m!lk alternative (we use koko a coconut m!lk)
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • 20 normal sized marshmallows**
The all important icing gloop:
  • ¼ C sunflower spread
  • 1 Tbs (heaped) raw cacao powder* 
  • pinch of salt
  • 2 tsp m!lk alternative (we used koko a thin coconut m!lk)
  • ¾ C sifted icing sugar
  • 1 tsp vanilla extract

Method:

  1. Preheat your oven to 180°C (fan) and prep cupcake tins with paper cases. 

  2. In a bowl mix the dry ingredients: flour, cacao, baking powder, bicarb and salt.

    mudpie cupcakes
    mudpie cupcakes mix ready to go

  3. In a large mixing bowl combine the oil, sugar, m!lk, vinegar and vanilla, beat them so they are well combined. Then add the dry ingredients to the mix and beat until smooth.

  4. Once the mix is smooth stir in your chopped marshmallows and spoon the lumpy mix into cupcake cases.

  5. Place tin foil on base of oven incase of marshmallow drips. Pop your mudpies into the oven for 20 minutes.

  6. Whilst your mudpies are in oven, prepare the icing "gloop" as it needs to be poured onto the mudpies as soon as they come out of the oven.

    mudpie cupcakes
    gloop is ready to go as soon as mudpies are on the cooling rack

  7. In a pan add the spread, raw cacao powder, salt & m!lk alternative. Place the pan over a low heat and slowly melt.

  8. Once it's melted, keep it on the heat and add in the icing sugar, I sift it as I go. When all the sugar has been added and the icing is smooth and shiny remove from the heat and add the vanilla.

  9. When your mudpies come out of the oven, leave them to stand in their trays for 3 mins. Then place on cooling rack with baking paper beneath it to catch gloopy drips!

  10. Use a spoon to pour the warm, liquid chocolate icing glooooop onto the warm mudpies – a little at a time.

  11. Leave to cool for at least fifteen minutes, but ALWAYS ALWAYS serve these mudpies warm! 

Notes:

*if you don't have raw cacao powder use normal cocoa powder
**if you don't have normal marshmallows just use mini-marshmallows and don't chop them up! 

Use your families favourite m!lk alternative and if you don't need to be gluten free this cake works brilliantly with normal flour.

These are incredibly messy but worth it! Leave your cupcake tins to soak in hot soapy water for about 20 mins – it does the trick. If the mudpies are for a party and you want them to look nice pop them into a second cupcake case before presenting them. Be warned everyone will still get mucky eating them!