Crème-Topped Chocolate Cupcakes
(Originally published on 16 Feb 2016 at https://CornFreeHippie.com)
These cupcakes are simple to make, have intense flavor and are just the right combination of moist and fluffy.
When I mentioned to my Foodie-in-Crime that they are reminiscent of Hostess cupcakes, he said "these are way better". I've provided different options for the crème filling / frosting, so be creative and enjoy.
Cupcake Ingredients
1 ½ cups paleo all-purpose flour*
½ cup coconut sugar
1/3 cup raw cacao powder
1 tsp. baking soda
½ tsp. sea salt
1 tsp vanilla bean powder
1 cup non-dairy (hemp, almond, cashew or coconut) milk
½ cup avocado oil
2 Tbsp. apple cider vinegar
Cupcake Method
Preheat oven to 350ºF. Line or grease a 12 cupcake pan.
Whisk dry ingredients in a medium bowl.
Whisk wet ingredients in a small bowl.
Add wet ingredients to dry.
Combine, do not overmix.
Fill pan cavities with 2 ½ - 3 Tbsp. of batter each.
Bake 16-18 minutes or until a toothpick comes out clean.
Cool completely before frosting.
Crème Frosting / Filling Ingredients
1 cup palm shortening
1 cup homemade powdered coconut sugar (blend 1 cup coconut sugar + 1 Tbsp. tapioca or arrowroot)
2 Tbsp. avocado (or coconut) oil
¼ cup coconut cream
Crème Frosting / Filling Method
In a stand mixer, beat shortening until fluffy.
Add sugar & oil. Mix.
Add 1 Tbsp. coconut cream at a time until a fluffy & spreadable consistency is reached.
Ganache Ingredients (optional)
1 cup chocolate chips
¼ cup coconut cream
1 Tbsp. coconut oil
Ganache Method
Melt all ingredients in a double boiler.
Assembly options
1. Without ganache: Top cupcakes with crème frosting.
2. With ganache: Pipe crème filling into cupcakes using a piping bag, about 2 Tbsp. each (no need to remove center). Top with ganache. Use any remaining filling to decorate cupcakes.
*Note: See my recipe here: Paleo All-Purpose Flour.
