Chocolate Cream Filled Cupcakes (Edit recipe)

Make the Cupcakes

1. Preheat oven to 350°F.
2. Combine almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl.
3. In a separate mixing bowl, whisk together eggs, avocado oil, vanilla extract and coconut milk.
4. Pour the wet mixture into the dry mixture and whisk until smooth.
5. Pour the batter into a lined muffin pan, filling each slot 1/2 to 3/4 full.
6. Place the cupcakes in the oven and bake at 350 degrees F for 16-18 minutes.
7. After baking, cool the cupcakes to room temperature on a wire cooling rack.
8. Once cooled, use a knife to cut a hole in the cupcakes to carve out space for the cream filling. Keep the part you carve out to place back on top of the filling.

Make the Cream Filling

1. In a small saucepan, melt coconut cream and white chocolate chips over low heat. Once melted, chill in the fridge for 20 minutes to thicken.
2. Scoop the filling into a plastic baggie and cut a hole in one end.
3. Pipe the filling into the cupcakes.


Make the Chocolate Ganache

1. Place the coconut milk in a small saucepan and bring to a simmer.
2. Once simmering, remove from heat and add in the dark chocolate.
3. Let the chocolate sit for 2 minutes. Then, using a whisk, stir the chocolate and coconut milk until it has a smooth, glossy texture.
4. Immediately frost the cupcakes.