Chocolate Cupcake Ingredients
- ½ cup cassava flour
- ½ cup coconut sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup cocoa powder
- 1 egg
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- 1 cup warm water
Cherry Filling Ingredients
- 1/2 heaping cup sweet dark cherries you can find them in the freezer section
- 1/4 cup water
- 1/2 tablespoon lemon juice
- 1/2 tablespoon arrowroot flour dissolved into 1/2 tbsp water
Whipped Cream Icing Ingredients
- 2 cans full fat coconut milk coconut milk solids scooped from top. Best results if refrigerated overnight
- 2 tablespoon maple syrup
Preheat oven to 350℉.
Mix together all of the dry ingredients until well combined.
Mix together all of the wet ingredients until well combined.
Pour wet ingredients into dry ingredients, until combined. Divide evenly in muffin pan.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Set aside to cool.
Cherry Filling Instructions:
In small saucepan, combine cherries, water and lemon juice.
On medium heat, let mixture come to a light boil.
At this point, add the arrowroot mixture and stir. You will now see it thicken.
Continue cooking on medium heat for 8 minutes until some of the water in it dissolves and it is a slightly thickened.
Let cool completely in fridge while making the whipped cream.
Whipped Cream Icing Instructions:
Scoop coconut fat off tops of cans and dispose of the liquid.
Whip with whip attachment on stand mixer or with hand mixer.
Once fluffy, add in maple syrup.
Mix until just combined. Set in fridge.
Scoop out centers in each cupcake and fill with a spoonful of the cherry filling.
Pipe(or spread) whipped cream icing over the tops of each cupcake.
Garnish with chocolate shavings and another cherry(optional)! Enjoy!