Chocolate Cream Filled Cupcakes

Recipe makes 12-14 cupcakes.


Chocolate Cupcakes

  • 1 1/2 cup Almond Flour (150g)
  • 1/3 cup Pascha Chocolate Organic Cocoa Powder (27g)
  • 1/4 cup Tapioca Flour (32g)
  • 1/2 cup Coconut Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 Large Eggs
  • 1/4 cup Avocado Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Coconut Milk

Cream Filling

Chocolate Ganache


Make the Cupcakes

  • Preheat oven to 350°F.
  • Combine almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl.
  • In a separate mixing bowl, whisk together eggs, avocado oil, vanilla extract and coconut milk.
  • Pour the wet mixture into the dry mixture and whisk until smooth.
  • Pour the batter into a lined muffin pan, filling each slot 1/2 to 3/4 full.
  • Place the cupcakes in the oven and bake at 350 degrees F for 16-18 minutes.
  • After baking, cool the cupcakes to room temperature on a wire cooling rack.
  • Once cooled, use a knife to cut a hole in the cupcakes to carve out space for the cream filling. Keep the part you carve out to place back on top of the filling.

Make the Cream Filling

  • In a small saucepan, melt coconut cream and white chocolate chips over low heat. Once melted, chill in the fridge for 20 minutes to thicken.
  • Scoop the filling into a plastic baggie and cut a hole in one end.
  • Pipe the filling into the cupcakes.

Make the Chocolate Ganache

  • Place the coconut milk in a small saucepan and bring to a simmer.
  • Once simmering, remove from heat and add in the dark chocolate.
  • Let the chocolate sit for 2 minutes.  Then, using a whisk, stir the chocolate and coconut milk until it has a smooth, glossy texture.
  • Immediately frost the cupcakes.

Recipe, photos and reel by @Bakeit.Paleo
Music credit - Breeze by MBB

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