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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 145.0 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.9 g

View full nutritional breakdown of Sweetheart Chocolate Cupcakes with Raspberry Coconut Filling calories by ingredient
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Sweetheart Chocolate Cupcakes with Raspberry Coconut Filling

Submitted by: SO__DELICIOUS

Introduction

These decadent chocolate cupcakes are a healthier spin on the packaged ones you cherished during childhood! These decadent chocolate cupcakes are a healthier spin on the packaged ones you cherished during childhood!
Number of Servings: 24

Ingredients

    Cupcakes

    1 1/3 c plus 2 TBSP flour, white, whole wheat white, gluten-free or all-purpose (plus 3/4 tsp xanthan gum for gluten-free), or 1 1/2 c cake flour
    3 TBSP corn starch (omit if using cake flour)
    1 1/4 tsp baking powder
    3/4 tsp baking soda
    3/4 tsp sea salt
    1 1/4 c coconut palm sugar
    1/2 c cocoa powder (or half raw cacao powder and half cocoa powder)
    2 tsp pure vanilla extract
    3/4 c vanilla flavored dairy-free yogurt (I used coconut-base)
    1/4 c coconut oil, melted
    1/4 c unsweetened applesauce
    3/4 c unsweetened almond milk (or non-dairy milk of choice)


    Filling*
    1/2 box culinary coconut milk
    1/4 c raspberry preserves (used Crofter’s Organic Raspberry Premium Spread)
    1/4 c finely shredded unsweetened coconut

    Chocolate Ganache Frosting
    1/2 c raw agave
    1/2 c coconut oil, liquid state
    1/2 c raw cocoa powder
    1 tsp vanilla
    pinch of sea salt

    Decorative Icing
    1/2 c powdered sugar
    1 TBSP coconut milk vanilla creamer
    pink gel color, or coloring of choice

Tips

Note there is a little planning involved as you need to the coconut milk for the filling in the refrigerator the night before making these and the cupcakes will need to be stored in the refrigerator.


Directions

Place carton of coconut milk in the refrigerator overnight.

Preheat oven to 350. In a medium bowl mix together the yogurt, milk, vanilla, coconut palm sugar, and applesauce. I do this so it can warm up a little before adding my coconut oil.

In a large bowl mix together flour (plus xanthan gum if using gluten-free flour), corn starch (omit if using cake flour), baking powder, baking soda, sea salt, and cocoa powder.

Add your coconut oil to the wet ingredients. Now add the wet ingredients into the dry and whisk until just combine.

Divide into 12 lined muffin tins and bake for 20-24 minutes, until toothpick comes out clean. Let cupcakes cool completely. While cupcakes are cooling remove coconut milk from the refrigerator. I find it easiest to pull the sides out on the bottom and cutting across the seam to remove the milk from the box.

Fold raspberry jam into the coconut milk and then fold the coconut into the mixture.

Place the mixture back in the refrigerator until ready to fill the cupcakes. When the cupcakes have cooled cut a cone into the cupcake, hold the knife at an angle and cut a quarter size circle in the top of the cupcake.

Save the plug from each cupcake as you will need it. Pipe filling into cupcakes using a piping bag or a plastic bag with the corner cut, fill almost to the top of the cupcake.

Cut the top 1/3″ off the plug piece and place it over the filling to seal it in. Continue filling the remaining cupcakes.

Place cupcakes in the refrigerator while making the chocolate ganache frosting.

To make the chocolate ganache frosting mix together agave, coconut oil, vanilla cocoa, and sea salt until smooth.

Remove the cupcakes from the refrigerator and frost the top of each cupcake. I find it works best by placing a spoonful, about 1 1/2 tbsp, of ganache in the center of the cupcake and frosting from the center out. Place cupcakes in the refrigerator while making the decorative icing or if not making the decorative icing place in the refrigerator for about 5-10 minutes to set or until ready to serve. To make the decorative icing whisk coconut creamer into powdered sugar until smooth, whisk in desired gel color and pipe decorative icing onto cupcakes.

Store cupcakes in the refrigerator until ready to serve. Enjoy!

Serving Size: Makes 2 dozen mini cupcakes






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  • 5 of 12 people found this review helpful
    Is this a recipe or an ad?
    - 4/9/14

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  • 4 of 4 people found this review helpful
    It's how we get SparkPeople without having to pay for it. - 4/9/14

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  • 2 of 8 people found this review helpful
    Way too many steps, I won't even try. - 4/9/14

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  • 1 of 5 people found this review helpful
    Sounds like it might be good but too many odd ingredients that are not available in our little rural town so will miss out on trying it. - 5/1/14

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  • 0 of 3 people found this review helpful
    My Grand-daughter will enjoy making these with me when I recover from my surgery. Thank You. - 5/1/14

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  • 0 of 4 people found this review helpful
    As we are gluten and dairy free in our house, I have most of these ingredients on hand. Sounds delicious and I may make them for a church potluck - we'll have to see if I have the energy to do so. - 5/1/14

    Was this review helpful?   yes  No