Ingredients

The following ingredients have 8 Servings
  • 1 cup (240g) unsweetened applesauce
  • 1/2 cup (125g) nut/seed butter of choice
  • 1/3 cup (105g) maple syrup or agave
  • 2oz semi-sweet chocolate
  • 1 tsp vanilla extract
  • 1/4 cup (25g) coconut flour
  • 1/4 cup (30g) arrowroot starch (or corn/tapioca starch)
  • 2 tbsp (10g) cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups (180g) raw cashews, soaked at least 3 hours
  • 1/4 cup (60g) full-fat coconut milk
  • 1/4 cup (80g) maple syrup or agave
  • ¼ cup (25g) coconut oil
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup (80g) semi-sweet chocolate chips
  • 1/4 cup (60g) full-fat coconut milk

Instruction

  • Soak the cashews in warm water for at least 3 hours.
  • Drain and rinse the cashews. Blend all the ingredients for the filling until very smooth. Chill to thicken at least 3-4 hours (or make it the day before!)
  • Preheat the oven to 350°F. 
  • In a large mixing bowl, melt the dark chocolate for the cupcake batter.
  • Whisk in applesauce, nut/seed butter, maple syrup, and vanilla (make sure all are at room temperature).
  • Add coconut flour, arrowroot starch, cocoa powder, baking powder, and salt. Stir to combine.
  • Grease 8 cavities of a cupcake pan. Scoop the batter into the pan, filling each ¾ of the way.
  • Bake 30-35 minutes at 350°F.
  • Cool 15 minutes in the pan, then gently remove from the pan and cool completely on a wire rack.
  • When the cupcakes are cool, use a cupcake corer or teaspoon to create a cavity in the middle of each. 
  • With a piping bag or spoon, fill each cupcake with cream filling.
  • Melt the ganache ingredients together, whisk until smooth. Cool 10 minutes or so.
  • Cover the top of each cupcake with a layer of chocolate ganache and refrigerate until ganache is set.
  • Use a piping bag with a small round tip to pipe the classic swirl design on top
  • And eat!