Valentine’s Day is right around the corner, and these chocolate cupcakes with strawberry filling and icing are a great treat for your loved ones! This recipe is gluten free and can easily be dairy free with the substitution of lactose free yogurt, instead of Greek yogurt. The Greek yogurt adds extra an 17-20 g of protein to the cupcake!
Chocolate Cupcakes with Strawberry Filling and Frosting
CUPCAKE INGREDIENTS:
- 2 cups almond flour
- ½ cup cacao powder
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1 cup plain Greek yogurt
- 3 eggs
- 1 tsp vanilla
- ½ cup honey
DIRECTIONS:
1. Preheat oven to 350˚ F and line cupcake baking pan or grease pan
2. Add dry ingredients in a bowl (almond flour, cacao powder, baking soda, salt) and mix until combined
3. Add wet ingredients in a separate bowl (Greek yogurt, eggs, vanilla, honey) and mix until well combined
4. Slowly add wet ingredients to dry and mix until combined
5. Fill cupcake cups ¾ of the way full
6. Bake for 20 minutes
7. Remove from oven and allow to cool completely
FROSTING INGREDIENTS:
- 2 cup mashed/ pureed fresh strawberries
- 2 cans coconut milk (refrigerated overnight upside down)
- ½ tsp vanilla
DIRECTIONS:
1. Simmer pureed strawberries on stovetop for about 10 minutes. Remove from stove top and allow to completely cool
2. Open the coconut milk cans from the bottom and remove the liquid at the top (you can save this thin coconut milk for other use like smoothies)
3. Scoop the thick coconut cream to a mixing bowl
4. Add vanilla extract to coconut cream
5. Using a hand mixer, whip until fluffy
6. Fold strawberry puree into whipped coconut cream
7. Spread icing in the middle of cupcake, and on top
You can top these cupcakes with extra strawberries or cocoa powder!
If you give this recipe a try, remember to post on social media using #wwyhealthyhack and tag @workingwellnessyoga