Description
Moist chocolate cupcakes made with almond flour and filled with fresh strawberries, then topped with a rich coconut milk chocolate frosting. A naturally gluten-free dessert with a decadent chocolate-covered strawberry flavor.
Ingredients
- 1¾ cup blanched almond flour
- 1 tablespoon raw cacao powder
- 2 teaspoons baking soda
- ¼ cup semisweet mini chocolate chips (dairy/soy-free brand)
- 1 egg
- 2 tablespoons coconut oil (melted)
- ⅓ cup full fat coconut milk
- 1 tablespoon raw honey (add more if you like it sweeter)
- 6 fresh strawberries (tops removed, for filling)
- ¾ cup semisweet mini chocolate chips (for frosting)
- 6 tablespoons full fat coconut milk (for frosting)
- 6 fresh strawberries (for garnish)
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper cups or use a silicone muffin pan.
- Melt ¼ cup chocolate chips in a bowl over simmering water using a double boiler method, then let cool for about 5 minutes.
- Whisk the egg, melted coconut oil, coconut milk, and honey into the melted chocolate until smooth.
- In a large bowl, mix together the almond flour, cacao powder, and baking soda.
- Using a rubber spatula, gently combine the almond flour mixture with the chocolate mixture to form a batter.
- Spoon the batter into the prepared muffin cups, filling each nearly to the top.
- Cut the tops off the strawberries and insert one strawberry into each cupcake, pointy side down.
- Bake for about 22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
- For the frosting, melt ¾ cup chocolate chips in a double boiler.
- Remove from heat and stir in the coconut milk until smooth and glossy.
- Spread the frosting over the cooled cupcakes and garnish each with a fresh strawberry.
Notes
- Ensure cupcakes are fully cooled before adding frosting so it sets properly.
- If you prefer sweeter cupcakes, increase the honey slightly.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 35 mg
