Cream-Filled Chocolate Cupcakes
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
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.