Chocolate cupcakes, covered with walnuts and encased with a rich chocolate shell; decadence in its purest form. People, you need to make these! Right now! Don’t you want them? I sure do, just writing this!
I made these little treats for a get-together last weekend, and they were a huge hit. No one could believe that they were made of cashew butter, and contained no grains or dairy!
One tip: Before announcing to your whole family that the cupcake bombs are done, make sure to eat a few in secret! (I was not very smart the first time I made these.)
Mini Chocolate Cupcake Bombs
Chocolate cupcakes, covered with walnuts and encased with a rich chocolate shell; decadence in its purest form.
- 1-2 Tbs coconut oil, melted (for greasing)
- ½ cup creamy salted cashew butter, unsweetened (if your cashew butter is unsalted, add another pinch of salt to the recipe)
- 1 large egg
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 1/3 cup cacao powder
- 1 Tbs coconut flour
- ½ tsp baking soda
- 1 pinch salt
- 3 Tbs walnuts, coarsely chopped
- ¾ cup dark chocolate chips
- Preheat your oven to 350° and heavily grease a mini muffin tin with the melted coconut oil.
- In a stand mixer fitted with the whisk attachment, mix together the cashew butter, egg, honey and vanilla until smooth.
- Blend in the cacao powder, coconut flour, baking soda, and salt.
- Scoop the batter into the greased mini muffin tin using a cookie scoop (or just a spoon). Fill them up almost all the way. The batter should fill the 12 cups in the tin evenly.
- Place a few pieces of walnut on top of each muffin, then put the tin in the oven.
- Bake for 10-12 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- While the muffins are baking, melt the chocolate in a double boiler over high heat, or a small saucepan over medium/low heat.
- Let the muffins cool in their tin for 5 minutes, then gently remove from the tin, and onto 2 plates lined with parchment paper.
- Pour a spoonful of melted chocolate on top of each muffin, then place them in the freezer. Cover them with aluminum foil.
- Keep the muffins in the freezer until the chocolate on top hardens, then serve!
- To Store: Keep the muffins in the freezer until 30 minutes before you want to serve them. For those last 30 minutes, put them in in the fridge.
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