These Cupcakes are so decadent it's hard to believe that they are made from healthy ingredients. They will be a winner at any birthday party or special event!

Yields12 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hrDifficultyIntermediate

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Cupcakes
 3/4 cup coconut flour
 1 1/2 tsp baking powder
 1/2 cup coconut oil, melted
 1/3 cup coconut yoghurt
 4 eggs
 1 tbsp vanilla essence
 200 ml coconut milk
Ganache
 400 ml can organic coconut cream
 1/4 cup honey
 1 tbsp coconut oil
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Cupcakes
1

Preheat oven to 175 degrees Celsius.

2

In a bowl, whisk the coconut yoghurt, eggs, coconut oil, coconut milk and vanilla essence.

3

While mixing, gradually sift in the cacao powder, coconut flour, baking powder and rapadura sugar. Mix well and add more coconut milk if the mixture is too thick.

4

Spoon the mixture into a cupcake tray filled with cupcake papers.

5

Bake for 25 minutes and remove and cool on a wire cake rack.

Ganache
6

On a low heat, add the coconut oil, cacao melts and honey into a saucepan and stir continuously until the ingredients have completely melted.

7

Remove from heat. Scoop the cream layer from the coconut cream (don’t use the liquid) and stir in thoroughly.

8

Pour the mixture into a bowl and place in the fridge to thicken. Stir occasionally. If the mixture becomes too firm, remove from the fridge and continue to stir occasionally. Once thick, scoop the ganache into a piping bag (if you don't have a piping bag you can just use a spatula to ice the cupcakes).

9

Once the cupcakes have completely cooled slice the tops off each of them and add the ganache.

10

Garnish with berries (optional).

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Ingredients

Cupcakes
 3/4 cup coconut flour
 1 1/2 tsp baking powder
 1/2 cup coconut oil, melted
 1/3 cup coconut yoghurt
 4 eggs
 1 tbsp vanilla essence
 200 ml coconut milk
Ganache
 400 ml can organic coconut cream
 1/4 cup honey
 1 tbsp coconut oil

Directions

Cupcakes
1

Preheat oven to 175 degrees Celsius.

2

In a bowl, whisk the coconut yoghurt, eggs, coconut oil, coconut milk and vanilla essence.

3

While mixing, gradually sift in the cacao powder, coconut flour, baking powder and rapadura sugar. Mix well and add more coconut milk if the mixture is too thick.

4

Spoon the mixture into a cupcake tray filled with cupcake papers.

5

Bake for 25 minutes and remove and cool on a wire cake rack.

Ganache
6

On a low heat, add the coconut oil, cacao melts and honey into a saucepan and stir continuously until the ingredients have completely melted.

7

Remove from heat. Scoop the cream layer from the coconut cream (don’t use the liquid) and stir in thoroughly.

8

Pour the mixture into a bowl and place in the fridge to thicken. Stir occasionally. If the mixture becomes too firm, remove from the fridge and continue to stir occasionally. Once thick, scoop the ganache into a piping bag (if you don't have a piping bag you can just use a spatula to ice the cupcakes).

9

Once the cupcakes have completely cooled slice the tops off each of them and add the ganache.

10

Garnish with berries (optional).

Cacao Ganache Cupcakes