Carly from Carly’s Critter Camp messaged me “ It was so great meeting you and oh my GOSH those things you made were probably the best thing I have ever had thank you so much!!!”
The two main ingredients: coconut, and chocolate, also know as the Food of the Gods!
Coconut has gotten a bad reputation but it is actually healthy for you and very versatile to cook with. Coconut oil, flour, sprinkles, and milk have become a staple in our home.
There are three different types of chocolate:
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Dark chocolate : chocolate liquor, cocoa butter, lecithin, sugar and vanilla.
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Milk chocolate : all of the above plus milk fats and milk solids.
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White chocolate : everything milk chocolate does except chocolate liquor.
Recipe:
Makes 12 cupcakes or 24 mini cupcakes
Cake:
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3/4 cup plus 2 tablespoons unsalted butter, at room temperature, plus extra for greasing pans
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Vegan option: replace butter with avocado, smashed (recommend using a food processor)
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1 1/4 cups granulated white sugar or Stevia
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2/3 cup finely shredded coconut
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1/4 teaspoon salt
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3 teaspoons vanilla extract
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4 large eggs
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Vegan option: flax eggs (instructions in this other Halloween inspired recipe)
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1 2/3 cups almond meal
Preheat the oven to 350°F. Grease the cupcake pan and set aside.
In a large mixing bowl, place the butter, sugar, coconut, vanilla, and salt. Mix to combine. Add the eggs, one at a time, beating well after each addition. Add the almond flour and mix until just combined.
Scrape the mixture into the cupcake pan and bake for 30 minutes or until the cake is golden brown on top and a knife inserted into the middle comes out clean. Remove the pan from the oven and set aside to cool.
Chocolate Ganache: see below for White Chocolate Ganache option
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2 ounces chocolate chips or 1/3 cup
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Vegan option: ensure to use chips with no added milk such as Hu Kitchen Dark Chocolate Gems or Whole Foods 365 Sugar Free Dark Chocolate Chips
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1 tablespoon coconut oil
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3 tablespoons water
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1/2 teaspoon vanilla extract
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1 1/2 tablespoons salted butter, cut into cubes
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Vegan option: replace butter with avocado, smashed (recommend using a food processor)
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Place all ingredients into a small saucepan on low medium heat and stir continuously until melted. Place ganache in refrigerator for 1 hour and then drizzle on cupcakes and allow to cool and harden in refrigerator for at least 2 hours.
The longer the ganache is not chilled, the softer it becomes and yes, the cupcakes will get mushy! Coconut oil will melt at 76 F degrees.
Serve and enjoy room temperature.
Hmmmm….what are other sugar substitutes if I do not have or do not want to use cane sugar or Stevia?
White Chocolate Ganache:
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2 ounces white chocolate chips (recommend Pascha*)
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1 tablespoon coconut oil
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3 tablespoons water
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1/2 teaspoon vanilla extract
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1 1/2 tablespoons salted butter, cut into cubes (Want it Vegan? replace butter with Miyoko vegan butter)
Place all ingredients into a small saucepan on low medium heat and stir continuously until melted. Place ganache in refrigerator for 1 hour and then drizzle on cupcakes and allow to cool and harden in refrigerator for at least 2 hours.
*We tried white chocolate brands such as Nestle but there were too many hydrogenated oils fighting with the coconut oil and butter that it couldn’t solidify properly. Additionally these brands are filled with dairy, junk, and chemical ingredients. They don’t even smell like chocolate.
Other dessert topping recipes here
