Guest Post: Chocolate Covered Strawberry Cupcakes

PREP 10 mins
COOK 22 mins
TOTAL 32 mins
Yields 6

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

DIRECTIONS :

  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

by

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

DIRECTIONS :

  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

by

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