These babies have been a long time in the making. I’ve been working on the recipe on and off forever, making them now and then but never really getting excited about them – until now!
I’m really glad I didn’t post them earlier because I’m on a low carbohydrate mission in all of my recipes these days. There is so much unnecessary sugar in modern day food – it drives me crazy. I had a muffin last week in a moment of weakness and I went into a sugar coma immediately after. No wonder I was a walking zombie every day in high school, having delicious sugar-rich cookies every. single. day. I literally lived off of sugar! I do not want my kids suffering the same fate, but I also don’t want to deprive them of treats.
I made so many cupcakes testing this recipe that we had them for breakfast the next day along with 2 pints of blueberries. No sugar crash. No mommy guilt. And very happy kids.
German Chocolate Cupcakes
- 2 cups almond flour
- ¼ cup cocoa
- 1 ripe banana, mashed
- 2 eggs
- ½ tsp baking soda
- ½ cup almond milk
- 16 drops stevia (I use Now’s French Vanilla)
- ¼ cup maple syrup
- 1 tbsp vanilla extract
- ½ tsp sea salt
Preheat oven to 350 degrees. Line a muffin pan with 12 silicone cups individually greased with coconut oil.
Mash up the banana very well, then add the eggs, almond milk, maple syrup, vanilla, and stevia.
Combine almond flour, cocoa, sea salt, and baking soda, and add the dry ingredients to the wet. Stir well.
Divide the batter between the 12 muffin cups.
Bake 30 minutes or until a toothpick comes out clean (dry).
Let cool in the pan at least 20 minutes. Hollow out the middle with a tsp. Ice liberally with the chocolate ganache (careful not to fill the hole) and fill with the coconut filling!
Filling:
- 1 cup pecans, finely chopped
- 1 ½ cups shredded coconut
- 3 egg yolks
- ½ cup coconut cream (solid mass in a can of full fat coconut milk)
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 16 drops liquid stevia
Place egg yolks and 1 tbsp water in a large bowl. Place the bowl over an inch of barely simmering water, and whisk until the eggs thicken, about 5 minutes. Add coconut cream and stir until melted. Remove the bowl from the heat and mix in pecans, shredded coconut, vanilla extract, maple syrup, and stevia. Set aside.
Ganache:
- 8 oz good quality 70% cacao chocolate
- 2 tbsp coconut cream
- 1 tbsp maple syrup
Melt the chocolate in a double boiler. Once the chocolate has melted, remove from the heat source and add the coconut cream. Stir to melt the cream. The coconut cream brings down the heat of the chocolate. The mixture will thicken and you can immediately ice the cupcakes (after they have cooled a little).
Amy Coates 