Chocolate Coconut-Filled Cupcakes

Making these cupcakes brought me back in time to my childhood. Who else remembers these childhood favorite cupcakes? These cupcakes are not only nostalgic but made with pure ingredients.

A delicious cupcake with a creamy coconut filling, free from sugar, grains, gluten, dairy and nuts. With school starting up, these cupcakes make a perfect little lunchbox treat you can feel good about giving your kiddos big and small!
To make these 100% sugar free, substitute the honey in the filling with 1 tablespoon of swerve or monk fruit.

Chocolate Cupcakes with Coconut Filling

Course: Dessert, Snack
Author: Healthy Comforts

Ingredients

  • 1/2 cup  coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp unrefined salt
  • 2 tbsp cocoa powder
  • 1/2 cup sugar substitute - swerve or monk fruit
  • 1/2 cup cup melted coconut oil
  • 4 eggs
  • 1 tsp pure vanilla extract

Instructions

Directions for the cupcakes

  • Preheat oven to 350F, and line 9 muffin cups with paper liners and fill the remaining two empty muffin cups with water so cooking is evenly distributed.
  • Gently melt the coconut oil and set aside
  • In a food processor add all the dry ingredients. Process just to combine.
  • Add the eggs, vanilla, and coconut oil.
  • Process again, making sure everything is well combined, scrape down sides of bowl if needed.
  • Fill each muffin cup half way with batter and bake for 18-20 minutes.
  • Remove from the oven and allow to cool for a few minutes before transferring to a wire wrack to completely cool.
  • Once cooled remove the center of the cupcake with a knife, making a well for the filling.

Directions for the Filling

  • Cream from one can of full fat coconut milk that’s been refrigerated overnight, allowing the cream to thicken. (Reserve the liquid for another recipe)
  • Add 1 tbsp of Coconut nectar, swerve icing sugar or honey.
  • Add 1 tsp of pure vanilla extract.
  • Using a hand mixer, blend until smooth and creamy.
  • Transfer to a reusable bag and cut a small hole at the bottom of the bag (creating a piping bag).
  • Pipe filling into the center of muffin, put the tops back on and refrigerate.

Chocolate Topping

  • Melt 1/2 cup of dairy free chocolate with 1 tsp of coconut oil.
  • Remove the cupcakes from the fridge and dip the tops into the melted chocolate. Place back in the fridge to set.
  • Once set use the rest of the filling to make little decorative swirls to finish the cupcakes. Keep in the fridge until ready to enjoy!

Healthy Comforts – A collection of over 150 recipes that are free from gluten, dairy, grains, soy and refined sugar. By Lena Ferrara, C.I. and Melinda Rapallo-Ferrara, MEd.

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