At Pascha Chocolate, we believe dessert should be as pure and delicious as it is indulgent—and these Chocolate Cream-Filled Cupcakes deliver on every level. This @Bakeit.Paleo recipe brings you rich, moist chocolate cupcakes made with our premium organic dark chocolate and filled with a luscious, dairy-free cream center. Whether you're baking for a celebration, a weekend treat, or just because, these cupcakes are sure to satisfy every chocolate lover’s craving.
What makes this recipe truly special is the contrast between the deep, fudgy cupcake and the light, creamy filling—plus, they're allergy-friendly, vegan, and made with clean, simple ingredients you can feel good about. This recipe highlights the velvety texture and bold flavor of Pascha chocolate, and we know you'll love how easy they are to make and how impressive they look on a dessert table.
If you're searching for an easy chocolate cupcake recipe with a surprise center, this one is a must-try. It's perfect for birthdays, holidays, or just treating yourself midweek.
Recipe makes 12-14 cupcakes.
Ingredients:
Chocolate Cupcakes
- 1 1/2 cup Almond Flour (150g)
- 1/3 cup Pascha Chocolate Organic Cocoa Powder (27g)
- 1/4 cup Tapioca Flour (32g)
- 1/2 cup Coconut Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 Large Eggs
- 1/4 cup Avocado Oil
- 1 tsp Vanilla Extract
- 1/2 cup Coconut Milk
Cream Filling
- 1/2 cup Coconut Cream (just the cream from a can of full fat coconut milk)
- 1/4 cup Pascha Chocolate Vegan White Baking Chips
Chocolate Ganache
- 1/2 cup Coconut Milk (from a can of full fat coconut milk)
- 1 cup 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
Directions:
Make the Cupcakes
- Preheat oven to 350°F.
- Combine almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl.
- In a separate mixing bowl, whisk together eggs, avocado oil, vanilla extract and coconut milk.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Pour the batter into a lined muffin pan, filling each slot 1/2 to 3/4 full.
- Place the cupcakes in the oven and bake at 350 degrees F for 16-18 minutes.
- After baking, cool the cupcakes to room temperature on a wire cooling rack.
- Once cooled, use a knife to cut a hole in the cupcakes to carve out space for the cream filling. Keep the part you carve out to place back on top of the filling.
Make the Cream Filling
- In a small saucepan, melt coconut cream and white chocolate chips over low heat. Once melted, chill in the fridge for 20 minutes to thicken.
- Scoop the filling into a plastic baggie and cut a hole in one end.
- Pipe the filling into the cupcakes.
Make the Chocolate Ganache
- Place the coconut milk in a small saucepan and bring to a simmer.
- Once simmering, remove from heat and add in the dark chocolate.
- Let the chocolate sit for 2 minutes. Then, using a whisk, stir the chocolate and coconut milk until it has a smooth, glossy texture.
- Immediately frost the cupcakes.
Recipe, photos and reel by @Bakeit.Paleo
Music credit - Breeze by MBB
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