Who’s got the mostest? We do! Your 90/10 family, that’s who! These cream-filled chocolate cupcakes might resemble one of those, dare I say–cherished– junk foods, of your past, but that is where the similarity ends. These are gluten free, free of refined sugars, free of chemicals, and high in protein while maintaining that spongy, chocolatey goodness of the processed cupcake that was the inspiration for the recipe. I bet you never thought you would see a healthy Hostess cupcake recipe.
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Servings : 9
Ingredients
Cupcakes
- 1 cup almond flour
- 4 egg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp honey
- 1 Tbsp cocoa powder
Cream Filling and Chocolate Frosting
- 8 oz cream cheese softened
- 1 Tbsp honey
- 2 Tbsp milk
- 1 Tbsp cocoa powder
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Instructions
Cupcakes
- Combine almond flour, eggs, baking powder, salt, honey, and cocoa powder in a blender. Blend until smooth. Pour mixture into 9 muffin cups (we used silicone for testing purposes).
- Bake at 425 for 15 minutes. (Cupcakes are done when dry to the touch and spring back when lightly pressed.)
- Allow to cool.
Filling
- Combine cream cheese, honey, and milk in a blender. Blend until smooth. Place 1/3 the mixture into a piping bag fitted with a cone tip. Insert cone into the center of one cupcake. Squeeze about 1 tablespoon filling into cupcake. Repeat with remaining cupcakes.
Topping
- Add cocoa powder to remaining cream cheese mixture. Blend well. Spread mixture evenly over each cupcake, covering the holes made by the filling.
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This Post Has 3 Comments
Making tonight
These look delicious! Amazing to be able to make things like this & use no sugar, just honey.
Yum