Double Chocolate Cupcakes with a Salted Caramel Filling and Salted Caramel Buttercream

Ingredients for the Cupcakes:

3/4 cup Bob's Red Mill almond flour (buy here) *

1/2 cup of unsweetened cocoa powder

1/4 cup of dark chocolate cocoa powder

2/3 cup of pure maple syrup

1 cup of coconut oil (melted first then measured out)

3 large eggs room temp

1 1/2 tsp baking powder

1 tsp vanilla extract

1/2 tsp sea salt 

Ingredients for the Caramel Filling:

20 medjool dates pitted

1 can of full fat coconut milk (only using skimmed milk from the top) **

1 Tbs pure maple syrup

1/2 - 1 tsp sea salt

Ingredients for the Salted Caramel Butter Cream Frosting:

8oz of Ghee room temp

1/2 cup of salted caramel filling

1 1/2 cups of powdered sugar ***

Directions:

For the cupcakes: In a large mixing bowl add in coconut oil, maple syrup, and eggs and whisk all together. In a separate bowl add all dry ingredients and combine. Slowly add 1/3 of the dry ingredients to the wet ingredients until all the ingredients are well combined into a batter. Line a dozen muffin tin with cupcake liners. With a cookie scoop, scoop out batter into the cupcake liners. You should have enough batter to make 16 cupcakes. Bake at 350 degrees F for 20 minutes or until center comes clean with a toothpick. After baking allow cupcakes to completely cool before filling and frosting. 

For Filling the Cupcakes: Add pitted dates, coconut milk, maple syrup and sea salt to a high powered food processor. Blend until a smooth, creamy, golden colored caramel is formed. Place in refrigerator for 20 minutes to chill and thicken. Once chilled cut a small whole in the center of the cooled cupcakes. Add in caramel until the hole is filled. Repeat for each cupcake.

For Frosting the Cupcakes: Add room temperature ghee to a large bowl. With a hand mixer blend until smooth. Add in 1/2 cup of caramel sauce and mix until smooth. Once well mixed add 1/2 cup if powdered sugar and mix until well combined. Add in powdered sugar 1/2 cup at a time until the frosting becomes thick and slightly stiff (just like normal frosting). You may not need all 2 cups of the powdered sugar so add a little at a time until you reach a frosting consistency. You may need to chill the frosting in the fridge for a few minutes to thicken. Frost cupcakes and place in the fridge until ready to serve. 

Macros: 

Notes:

*If you are allergic to almond flour you can sub for spelt flour. This recipe will not longer be considered paleo if flour is changed. 

**Place canned coconut milk in the refrigerator over night to allow the fat to separate from the water.

***Powdered sugar is by no means healthy, However, it is necessary when making a frosting. I'll be working on finding a better, healthier alternative for future recipes.

*** All text & images © Copyright Kaili Mills for Measure Me Whole.

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