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(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

1. Preheat oven to 350ºF. Line or grease a 12 cupcake pan.

2. Whisk dry ingredients in a medium bowl.

3. Whisk wet ingredients in a small bowl.

4. Add wet ingredients to dry.

5. Combine, do not overmix.

6. Fill pan cavities with 2 ½ - 3 Tbsp. of batter each.

7. Bake 16-18 minutes or until a toothpick comes out clean.

8. 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

1. In a stand mixer, beat shortening until fluffy.

2. Add sugar & oil. Mix.

3. 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

1. 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.