Grain Free Hostess Cupcakes (Gluten Free, Paleo-Friendly)
| Servings | Prep Time |
| 12cupcakes | 20minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- For the cupcakes:
- 1cup blanched almond flour
- 1cup unsweetened cocoa powder
- 1tsp baking soda
- 1/2tsp salt
- 1/2cup coconut oilmelted + a tablespoon or so for greasing pan
- 4 eggs
- 1tsp pure vanilla extract
- 3/4cup honey or pure maple syrup
- For the filling:
- 1 can refrigerated coconut creamNOT coconut milk
- 2tsp tapioca flour or arrowroot starch
- 1/2tsp pure vanilla extract
- 1TBSP pure maple syrup or honey
- For the ganache:
- 1cup Enjoy Life chocolate chips
- 1/2cup full-fat unsweetened coconut milk
Instructions
- Preheat oven to 325 degrees and line muffin tin with liners.
- Combine dry ingredients in medium bowl and set aside.
- Whisk eggs, melted coconut oil, vanilla and honey or syrup together and pour into dry ingredients.
- Stir until combined and pour into muffin liners.
- Bake for about 18-20 minutes, until toothpick inserted comes out clean.
- Remove from oven and allow to cool completely.
- Make the filling:
- Beat together the filling ingredients until well combined.
- Fill a pastry bag with the filling.
- Put into top of the cupcake and squeeze some filling into the cupcake. (See pics on how to do this HERE)
- If you don’t have a piping bag, use a knife to cut a cone shape out of the center of the cupcake, then cut the bottom part of the cone off. Then place the top part of the cone, the lid, on top of the filling.
- Make the ganache:
- In a double boiler, melt together the chocolate chips and coconut milk. Let cool for about 10-15 minutes.
- Top each cupcake with the ganache, and pipe more of the filling on the top for decoration, if desired.
- Place in fridge to cool and allow ganache to harden a bit.
- For best results, store in fridge.