Crème-Topped Chocolate Cupcakes (Vegan, Paleo)

Crème-Topped Chocolate Cupcakes (Vegan, Paleo)

These cupcakes are simple to make, have intense flavor and are just the right combination of moist and fluffy.

When I mentioned to my Foodie-in-Crime that they are reminiscent of Hostess cupcakes, he said “these are way better”. I’ve provided different options for the crème filling / frosting, so be creative and enjoy.

1 1/2 cups Paleo all-purpose flour
1/2 cup coconut sugar
1/3 cup raw cacao powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla bean powder

1 cup homemade (hemp) milk
1/2 cup avocado oil
2 Tbsp apple cider vinegar

Preheat oven to 350ºF. Line a 12 cupcake pan.

Whisk dry ingredients in a medium bowl. Whisk wet ingredients in a small bowl. Add wet ingredients to dry. Combine, do not overmix. Fill pan cavities with 2.5-3 Tbsp of batter each. Bake 16-18 minutes or until a toothpick comes out clean. Cool completely before frosting.

Crème Frosting / Filling
1 cup palm shortening
1 cup homemade powdered coconut sugar (blend 1 cup coconut sugar + 1 Tbsp tapioca or arrowroot)
2 Tbsp avocado (or coconut) oil
1/4 cup coconut cream

In a stand mixer, beat shortening until fluffy. Add sugar & oil. Mix. Add 1 Tbsp cream at a time until a fluffy & spreadable consistency is reached.

Ganache (optional)
1 cup chocolate
1/4 cup coconut cream
1 Tbsp coconut oil

Melt all ingredients in a double boiler.

Assembly options

1. Without ganache:  top cupcakes with crème frosting.

2. Pipe crème filling into cupcakes using a piping bag, about 2 Tbsp each (no need to remove center). Top with ganache if using. Use any remaining filling to decorate cupcakes.


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