Hostess Cupcakes

By á-81356

Ingredients

• Cake:
• 1/4 cup coconut oil
• 2/3 cup cocoa powder
• 8 oz. 70% dark chocolate
• 2/3 cup maple syrup
• 1 1/4 cup quinoa flour
• 2 Tbsp. flax meal
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 2 eggs, separated
• 1/3 cup applesauce
• 1 tsp. vanilla extract
• FILLING
• 1/2 cup coconut butter
• 1/4 cup brown rice syrup
• 1 tsp. vanilla extract
• 1/2 tsp. chia seeds
• TOPPING
• 12 oz. dark (70%) chocolate
• 1 Tbsp. coconut oil
• 1 tsp. coconut nectar
• 2 oz. white chocolate

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 1

Makes 24 cupcakes

Preheat oven to 350 degrees F. Bring coconut oil and 1/2 cup water to a boil in a saucepan; remove from heat. Whisk in cocoa powder, chocolate, and maple syrup. Let cool.

In a large bowl, whisk together quinoa flour, flax meal, baking powder, baking soda, and sea salt. In a medium bowl, whisk together chocolate mixture, egg yolks, applesauce, and vanilla. Add chocolate mixture to dry ingredients and combine thoroughly.

Using an electric mixer, beat egg whites at medium speed until stiff but not dry. Gently fold egg whites into cake batter. Spoon batter into nonstick (preferably silicone) muffin pans, filling cups about halfway. Bake for 15 minutes.

Process coconut butter, brown rice syrup, vanilla, chia seeds, and 2 Tbsp. water in a blender to combine. Chill mixture in the refrigerator while cupcakes cool.

Heat chocolate, coconut oil, and coconut nectar in a double boiler and stir until melted and smooth. Transfer to a small bowl and let cool. Separately, melt white chocolate and transfer to a fine-tipped piping bag.

Using a serrated knife, slice tops off cupcakes so tops are flat. Using a small round cutter, remove about 1″ from bottom center of each cupcake. Save a 1/4″-thick disk from bottom of each piece removed; discard the rest. Scoop or pipe 1 Tbsp. filling into each cupcake and cover with reserved disk.

Spread about 2 Tbsp. topping onto top of each filled cupcake (do not cover sides). Chill cupcakes in refrigerator until chocolate is solidified. Decorate cupcakes with melted white chocolate.