Melt in your mouth Paleo Chocolate Peppermint Ganache Cupcakes
1/4 cup honey
1/2 cup melted grassfed butter or coconut oil
1/2 tsp vanilla
1 & 1/2 cups almond meal
1/2 cup melted paleo approved chocolate chips (I might have added more, hence the super moist and melt in your mouth texture.)
1 tsp baking soda
1/4 tsp salt
Combine the dry ingredients and wet ingredients separately then slowly incorporate the dry ingredients into the wet. Blend well.
Preheat oven to 350 F.
Pour about 1/4 cup of the mixture into each muffin cup.
Bake for 15- 20 minutes until the middle of the cupcake is cooked. (Stick a toothpick in the middle of the cupcake, if it comes out clean, it’s ready.) Makes about 8 standard size cupcakes. Let it cool on a rack.
Coconut Cream Filling
1 cup coconut cream
1/2 cup raw organic honey
5 teaspoons arrowroot powder
2 tbsp water
1¼ cup coconut oil
In a small pot, heat coconut cream, honey and salt, simmer for 10 minutes. Mix arrowroot and water in a small bowl to dilute the arrowroot. Pour arrowroot mixture into pot.
Mix contents of pot with a hand blender. Whisk vigorously to combine, then bring to a boil, briefly, until shiny.
Remove pot from heat and very gradually blend in coconut oil with a hand blender
Allow pot to cool for 10 minutes. Set aside about 1/4 - 1/2 cup for the ganache.
Place pot in freezer for 2 hours, until frosting solidifies and turns white.
Remove from freezer and blend again with a hand blender, until fluffy.
Peppermint Chocolate Ganache
1 & 1/4 cup paleo approved chocolate chips
1/4 to 1/2 cup of the above coconut cream filling
A few tbsp of raw honey if preferred or if the chocolate chips are unsweetened
1/2 tsp peppermint extract from Trader Joe’s
This recipe will tell you how to make both the peppermint chocolate chips and ganache. I don’t have a double broiler so I used a dry stainless steel bowl over a saucepan with boiling water to create the same effect. Melt the chocolate chips on the stainless steel bowl.
Add the peppermint extract after its fully melted. Taste the mixture, add more peppermint extract if needed. Add a little at a time until you get your preferred taste.
Peppermint Chocolate Chips: In a small silicone mold, pour about 1/4 cup of the melted peppermint chocolate. Place in the freezer for about 1 hour to form. Remove from the mold then cut in small pieces to make chocolate chips. Place back in the refrigerator to prevent melting.
Ganache: Add the coconut cream mixture to remainder of the melted chocolate while still heating on the double broiler. Add the honey if necessary. Mix until the coconut cream incorporates. Let it cool at room temperature before frosting.
To put everything together, core the middle of the cupcake for the filling. Use a ziploc bag, spoon in the filling, seal, then cut a small hole on the edge. Squeeze the filling into the cupcake. Using a small spatula, frost the cupcake with the chocolate ganache. Top it with the peppermint chocolate chips.
NOTE: If you do not like the taste of the coconut cream filling with peppermint, you can bypass the coconut cream filling and just use the ganache to fill the cupcakes. Or you can just make it without the peppermint extract altogether and it will still be heaven!