Yummy Scrummy (more like mud pie) Cupcakes

mmmmm mudpie cupcakes ready to eat

This weekend Aars and I had fun making the cupcakes he used to adore before he was able to eat baked egg. 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!

Yummy Scrummy (more like mud pie) Cupcakes – Ingredient List

coconut m!lk (or alternative of your choice), white wine vinegar, plain flour (can use gluten-free), corn flour, cocoa powder, baking powder, bicarbonate of soda, salt, sunflower oil, golden granulated sugar, vanilla extract, marshmallows

Yummy Scrummy (more like mud pie) Cupcakes – Process (makes 30 cupcakes)

  • Preheat oven to 180ºC
  • Place cupcake cases in trays
    mix ready to be spooned out – see lumps of chopped up marshmallows
  • In a bowl mix the following dry ingredients:
    • 1¼ C plain flour
    • ¹⁄8 C corn flour
    • ½ C cocoa powder
    • ¾tsp baking powder
    • ½ tsp bicarbonate of soda
    • pinch of salt
  • In a separate bowl mix the following:
    • ¹⁄³ C sunflower oil
    • ¾ C golden granulated sugar
    • 1 C coconut milk (or alternative of your choice)
    • 1 tsp white wine vinegar
    • 1 tsp vanilla extract
  • Beat the liquid ingredients
  • Chop up
    never too old to help “clean” the utensils
    • 20 marshmallows
  • Add the dry ingredients to the beaten ingredients and beat until smooth
  • Stir in:
    • chopped marshmallows
  • Spoon into cupcake cases
  • Place tin foil on base of oven incase of marshmallow drips
  • Pop into the oven for 20 mins
  • Whilst in oven prepare the icing (glooooop)

Yummy Scrummy (more like mud pie) Icing Glooooop – Ingredient List

sunflower spread, cocoa powder, salt, coconut milk (or milk alternative of your choice), vanilla extract

Yummy Scrummy (more like mud pie) Icing Glooooop – Process

  • In a heavy based pan melt the following:
    icing glooooop ready to go – please note the state of the trays! (you have been warned!)
    • ¼ C sunflower spread
    • 2 tsp coconut milk (or alternative of your choice)
    • 1 T cocoa powder (heaped)
    • pinch of salt
  • Once melted stir in little by little
    • ¾ C sifted icing sugar
  • When it becomes a shiny liquid remove from heat and add:
    • 1 tsp vanilla essence
  • The cupcakes should be ready to come out of the oven now
  • Leave to stand in tins for 3 mins (see pic)
  • Place on cooling rack with baking paper beneath it to catch the drips!
  • Use a spoon to pour the warm and liquid chocolate icing glooooop onto the warm cupcakes – little at a time

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 they 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!

They are fantastically delicious warmed up the next day – strip them of their paper cases, pop three in a bowl in the microwave for 40 secs and serve warm with whatever vanilla dairy- free, soy-free, egg-free ice-cream you can get hold of. POW!



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