Whoopie Pie Cupcakes (Edit recipe)

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Almond flour and cocoa, sweetened with maple syrup, under a frosting that is mostly Greek yogurt. No flour, no refined sugar, and the batter is one bowl for dry and one for wet. The frosting is the part to plan around. Yogurt does not hold at room temperature the way buttercream does, so frost them close to serving and keep them cold until then. Use silicone liners rather than paper — at this fat content paper takes half the cupcake with it.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 12

Ingredients

3/4 cup Almond Flour
1/2 cup Cocoa Powder, unsweetened
2 tsp Baking Powder
1/4 tsp Sea Salt, fine
3/4 cup Pure Maple Syrup
4 whole Egg
2 tsp Pure Vanilla Extract
2 Tbsp Coconut Oil
1 cup Plain Greek Yogurt, nondairy coconut yogurt works as well; yogurt frosting
2 tsp Pure Maple Syrup, yogurt frosting
1/2 tsp Pure Vanilla Extract, yogurt frosting
2 Tbsp Dark Chocolate Chips, mini, optional, for decorating

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F and line a muffin tin with 12 silicone liners.
In a large bowl, combine all the dry ingredients (flour, cocoa powder, baking powder, and salt).
In a small bowl, combine all the wet ingredients (maple syrup, eggs, vanilla, and coconut oil).
Pour the wet into dry ingredients and stir to combine.
Pour batter into muffin liners and bake for 30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.
In a separate bowl, combine all ingredients for the frosting. Taste and alter measurements to your liking.
Once the cupcakes are cooled, fill them with the yogurt frosting: insert a decorating tip into a piping bag and position the tip into the top of the cupcake to fill; or insert a paring knife into the top of the cupcake at an angle, cut out a cone shape and fill the hole with frosting (this is the method we use); or use an apple corer to create a hole to fill with frosting.
Decorate the frosting with chocolate chips and enjoy!

Notes

Tools: silicone muffin liners and a non-stick muffin tin. Recipe inspired by @detoxinista.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	189
Fat:	7 g
Carbohydrates:	23 g
Protein:	5 g
Cholesterol:	3 g
Sodium:	56 mg
Fiber:	5 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.