Guest Post: Chocolate Covered Strawberry Cupcakes

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This post is brought to you by the incredibly amazing Adriana from Living Healthy with Chocolate. Check out her blog now!!

‘Hello Everyone! First of all, I want to thank Juli for having me as a guest on PaleOMG. As many of my followers know this is only my second guest post and I am so honored to be able to share my recipes with everyone who follows Juli and her blog.

I really wanted this post to be special and after giving it some thought, I came up with this idea to cover strawberries in chocolate, but in a different way. So for this recipe I decided to surround my strawberries with a light, soft, moist and not too sweet dark chocolate cupcake. We all can agree that chocolate complements strawberries very well and it is one of those unique combinations that keeps you wanting more and more.

The sound of cupcakes in the paleo diet sounds very unhealthy, but when you combine ingredients such as coconut oil, coconut milk, ground almonds and some dark chocolate, it becomes the perfect healthy alternative treat for a birthday party or a special occasion like valentines day.

I am certain you will enjoy this recipe and know that following a healthy diet can also be delicious in the presence of dark chocolate and fresh strawberries ♥. Enjoy!’

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Guest Post: Chocolate Covered Strawberry Cupcakes

  • Yield: 6 1x
Scale

Ingredients

For the cupcakes

  • 1 3/4 cup almond flour
  • 1 tablespoon raw cacao powder
  • 2 teaspoons baking soda
  • 1/4 cup chocolate chips (Enjoy Life Chocolate Chips)
  • 1egg
  • 2 tablespoons coconut oil, melted
  • 1/3 cup coconut milk
  • 1 tablespoon raw honey (add more if you like it sweeter)
  • fresh strawberries

For the frosting

  • 3/4 cup chocolate chips (Enjoy Life Chocolate Chips)
  • 6 tbs coconut milk

Instructions

  1. In a large bowl mix the almond flour, cacao powder and baking soda
  2. Melt the chocolate chips in a bowl over simmering water and let it cool for 5 minutes
  3. Whisk in the egg, coconut oil, coconut milk and honey until smooth
  4. Gently fold the almond flour mixture into the chocolate to form a batter
  5. Spoon batter into prepared muffin cups, filling each to the top. I used a silicon muffin pan. but you can use any regular pan and paper liners if you wish.
  6. Cut the tops off of 6 strawberries and insert one in each cupcake, pointy side down
  7. Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 22 minutes
  8. Allow muffins to cool on a wire rack before frosting

Chocolate Frosting:

  1. Melt the chocolate chips in a double boiler and mix the coconut milk until smooth
  2. Top each cupcake with the frosting, then place a fresh strawberries on top

Notes

Yields: 6 cupcakes

All about Adriana:

For the past few years I have been educating myself on which micronutrients my body requires to function properly. I have dramatically changed my diet, eliminating all grains and processed foods and I now follow a paleolithic/primal diet. I am an avid kitesurfer and bodyboarder and this has greatly improved my performance and health. Like our ancestors, I have an occasional sweet tooth and in my spare time I try to get creative in my kitchen developing dessert recipes that uses only high quality, micronutrient rich ingredients. It is through my blog, Living Healthy With Chocolate, that I enjoy sharing these recipes and I hope that I can help people understand that there are plenty of healthy alternatives ingredients and options in the world of sweets that we all love!
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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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35 thoughts on “Guest Post: Chocolate Covered Strawberry Cupcakes”

  1. Oh my goodness, yes! Been craving something sweet all weekend, but couldn’t find anything to satisfy it. These look perfect.. pretty, chocolatey, and fruity!

  2. I have the same question, only because a lot of recipes say “coconut milk” which to me is the thick version that comes in the can, but what they sometimes mean (when I ask) is coconut milk beverage that comes in a carton (like soy milk, almond milk, cow milk, etc.). Thanks, sounds yummy!

  3. These look delicious, I can’t wait to try them!

    I’m guessing she means the canned coconut milk. It’s thicker and would hold up better as a frosting than the coconut beverage in the carton.

  4. Coconut milk in the can is better for baking. It has all the fat which you need for the consistency, just make sure to shake it really well to mix it up.

  5. OMG is right! I made these today -after running out & getting the Enjoy Life chocolate chips. These cupcakes are AMAZING!!! Thank you so much for posting this recipe!

    1. Try looking for ground almonds instead – same thing, but more common in supermarkets in the baking/nut section or in health food stores.

  6. I used whole milk, but it sunk in the middle where the strawberries were, did anyone else have that happen? I always feel like when I bake with almond flour, it sinks in the middle?? Any idea why?

    1. @JL, I had the same problem when I started baking with almond flour. The problem is the consistency of the flour. I’m guessing you’re using the coarser “almond meal” type flour, such as that made by Bob’s Red Mill or commonly found in bulk bins. Using the more finely ground kind made by brands such as Honeyville or JK Gourmet will make a huge difference in the consistency of your baked goods!

      These cupcakes look fabulous. Must make soon.

  7. Jan,

    Buy whole almonds and use a food processor to make the almond four/meal (don’t do it so much that you make almond butter).

  8. OMG these are amazing!! Just started Paleo last week and needed something sweet…this hit the spot. Thank you 🙂

  9. Ugh, I tried to make these last night and failed miserably. My cupcake pan was”non stick.” Well, it stuck! :(. But other than that they taste pretty good. They’re just sad looking.

  10. OMG I just made these delicious little cups of joy. HOLY crap these are good!!! I followed the directions to the T- minus the fact that I was too lazy to go to the store for strawberries so i substitutes frozen blackberries. I literally have to contain myself from eating all of them in one sitting. These yielded about 7 cakes in my pan. I greased the pan with grass-fed butter and it worked like a champ. Thank you for your amazing recipes 🙂

  11. What can I sub for almond flour (allergy)? Can I sub grass fed butter for coconut oil. What can I sub for the coconut milk? Don’t really like it.

  12. Anyway to sub out the egg? These would be perfect for my daughter who can’t have a number of things….including no eggs.

  13. Hi. I don’t have access to dairy-free chocolate chips and just have cocoa powder, how would I go about substituting it? I intend to make an 8″ cake instead of cupcakes, what would the timing be? I need help pretty quick as I’m making it for a birthday. Thanks!!

  14. Disaster! They are bitter and taste like too much baking soda! Now I wasted expensive almond meal and I’m behind in being prepared for my sons birthday party! Eeek! Not happy!

  15. Terrible I used regular cupcake pans filled to the top like you said actually made seven overflowed and the edges burned and the middle was not done Had to throw away Not happy either. I am an experienced baker not a good recipe

  16. Made this last week and it was delicious!! My family enjoyed it as well. Will be making this again soon!

  17. My batter was a bit bitter and not as smooth as I would have liked it to be due to my course almond flour, so I pureed a few strawberries with a little water and added it in with my batter. The puree added the moisture and the sweetness they needed.Thank you for sharing the recipe.

  18. Looks like something happened to this recipes instructions. It isnt specific on blending the liquid ingredients, so i mixed all the wet together before mixing with the dry. I doubled the recipe so I could share the results. However, my batter was not even close to spoonable. I added more coconut milk, almond milk and water just to get the dry ingredients to become fully incorporated.
    First batch are very dry and crumbly. Added more eggs, honey and some coconut sugar.
    Second batch in the oven now…And still not looking good. I”m out of ingredients to add.
    Hope everyone else has better luck.

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