Ingredients
Scale
- FOR THE CUPCAKES:
- 2 cups Almond Flour (Bob’s Red Mill)
- 1/4 cup Cocoa Powder
- 6Â Squares (1.5 ounces) of Baker’s Unsweetened Chocolate (Or Hu Kitchen makes great Paleo Chocolate)
- 1/2 cup Coconut Milk (Full Fat)
- 1/2 cup Honey
- 2Â Eggs
- 1 tablespoon Vanilla Extract
- 1 1/2 tablespoons Apple Cider Vinegar
- 1 teaspoon Baking Soda
- FOR THE FILLING:
- 1/3 cup Spectrum Organic Vegetable Shortening
- 3 tablespoons Honey (light in color)
- 1 teaspoon Vanilla Extract (Clear if possible for light filling color)
- 3 tablespoons + 1 tsp Egg White Powder (Hoosier Hill Farm). Plain Egg White Protein Powder is also acceptable.
- 1 tablespoon + 2 tsp Arrowroot Powder (or tapioca starch)
- 1 tablespoon Coconut Cream (From the cream that rises to the top of the can)
- 1/8 teaspoon Salt
- FOR THE GANACHE:
- 1 cup Coconut Milk, Full Fat (Goya)
- 4Â Ounces Baker’s Unsweetened Chocolate (16 squares) or Hu Kitchen Chocolate
- 1/4 cup + 1 tablespoon Honey
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, whisk together almond flour and cocoa powder.
- In a separate microwave safe bowl, melt just 6 squares of Baker’s chocolate in the microwave at 30 second intervals. (Alternatively, you may use a double broiler).
- When chocolate is melted and smooth, stir in honey until combined. Slowly blend in coconut milk and vanilla.
- Pour chocolate mixture over dry mix and combine thoroughly. Blend in eggs.
- Sprinkle baking soda over the batter then pour the apple cider vinegar over top, allowing fizzy reaction to occur. Mix into batter evenly.
- Scoop batter into cupcake liners 2/3 of the way full. Bake for 25 minutes at 350 degrees. (Rotate pan 180 degrees at about 12 minutes in). Cool cupcakes completely on wire rack.
- FOR THE FILLING:
- Scoop 1/3 cup of the Spectrum shortening into a small mixing bowl. Blend in honey with hand mixer and add vanilla extract. Add in sifted egg white powder, arrowroot powder, salt and blend until smooth. To smooth out any remaining lumps, use a rubber spatula and press frosting against the side of the bowl while rotating the bowl, then blend again.
- Place filling in the fridge to firm up for 10-15 minutes (freezer for 5 minutes). Then place cooled filling into pastry bag (or large ziplock bag, cutting off the corner tip).
- Cut 1 inch circles out of the center of the cupcakes about 2/3 of the way down. Pipe filling into holes. Use a knife to run over the top of the cupcake to scrape off excess. Place cupcakes into fridge for 15 minutes (freezer for 5) before dipping into the ganache.
- FOR THE GANACHE
- Chop 16 squares (4 ounces) of Baker’s Chocolate and place into a medium sized bowl. In a small pot, Heat coconut milk until it just begins to boil. Remove from heat. Pour the milk over the chocolate and let it sit for 4-5 minutes.
- Gently combine the coconut milk and now melted chocolate until smooth. Slowly add in honey and combine again. Lastly, incorporate the vanilla extract into the mix. Ganache will not be thick at this point.
- Place the bowl into the fridge for about 15 minutes (freezer for 5-7 minutes) to allow ganache to thicken just a bit.
- Dip cupcakes into ganache down to the top of the liner and allow excess ganache to drip off. Dip again if the top is not completely covered. Place on cooling rack or plate and transfer to freezer for 10 minutes to allow ganache topping to harden. Remove from freezer. Using a smaller tip this time, pipe remaining filling into a curly Q design on the top of the cupcakes. Store leftovers in an airtight container. Enjoy!!
- Prep Time: 45 min
- Cook Time: 25 min
