Chocolate Covered Strawberry Cupcakes (Paleo, Gluten-free, Low-carb)
These Chocolate Covered Strawberry Cupcakes are moist and made with almond flour. Each muffin has a rich chocolate flavor and a strawberry in the center.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Preheat the oven to 350°F and line a muffin tin with paper cups. I'm using a silicon muffin pan, but you can use any regular pan and paper liners if you wish.
Melt the chocolate chips in a bowl over simmering water (double boiler) and let it cool for 5 minutes.
Whisk the egg, coconut oil, coconut milk and honey into the melted chocolate until smooth.
In a large bowl, mix the almond flour, cacao powder and baking soda.
Using a rubber spatula gently mix almond flour mixture with melted chocolate mixture to form a batter.
Spoon batter into prepared muffin cups filling each to the top.
Cut the tops off of 6 strawberries and insert one in each cupcake, pointy side down.
Bake until a toothpick inserted into the center comes out clean, approximately 22 minutes. Allow muffins to cool on a wire rack before frosting.
Melt the chocolate chips in a double boiler. Once melted remove it from the heat and mix the coconut milk until smooth.
Top each cupcake with the frosting, and to decorate place a fresh strawberries on top.
Calories: 155kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Fiber: 1g | Sugar: 6g