Chocolate Samoa Cupcake
Purely Twins
Ingredients
- Cupcakes:
6 tablespoons cocoa (1 1/2 oz.)
1/4 cup chia seed flour (1 oz.)
1/2 cup tigernut flour (1 1/2 oz. or 40 g)
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
1/2 cup coconut milk, full fat (4 oz.)
1/2 cup coconut sugar or sugar of choice (2 1/2 oz.)
- Samoa topping:
3 large Medjool dates, pitted and soaked
2 tablespoons water
1/2 teaspoon vanilla extract
2 tablespoons coconut butter
1/2 cup coconut flakes
- Chocolate sauce:
4 tablespoons raw cacao powder
4 tablespoons coconut oil, semisolid
Few drops of liquid stevia
Directions
- Make cupcakes first.
- Preheat oven to 350ºF.
- Combine the dry ingredients in a bowl.
- Stir in wet ingredients until batter is smooth.
- Scoop cupcakes into cupcake liners.
- Bake for about 15 to 16 minutes, or until toothpick inserted in center comes out clean.
- Remove cupcakes carefully from pan to let cool on wire rack.
- As cupcakes cool, make Samoa coconut topping.
- Place dates, water, vanilla, and coconut butter into food processor.
- Pulse until it starts to form a smooth texture.
- Into a large bowl, scoop the coconut flakes and top with creamy date paste.
- Stir until well-blended.
- Next, place coconut layer on top of chocolate cupcakes.
- Spread evenly.
- Then, in a small bowl, make chocolate sauce by adding the cacao powder, coconut oil, and stevia.
- Combine until mixture is smooth, and add in as much sweetness as desired.
- Spoon chocolate sauce into piping bag and drizzle over coconut layer.
Information
- Category
- Desserts, Cupcakes
- Cuisine
- North American
- Yield
- 8 cupcakes
- Total Time
- 19 minutes, 59 seconds