Print Recipe

Chocolate Cupcakes with Coconut Filling

Course: Dessert, Snack
Author: Healthy Comforts


  • 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


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!