Name: Chocolate Eggnog Cake Cups
Prep time: 25 min
Yield: 8 cups
Ingredients: 2 tablespoons melted primal chocolate ((your favorite flavor)); 1 egg; 1 tablespoon melted coconut oil; 1 teaspoon vanilla; 1 tablespoon maple syrup; Pinch of salt; 2 tablespoons cocoa powder; 1 tablespoon coconut flour; ¼ teaspoon baking powder; 1 can full fat coconut milk (best if refrigerated overnight, or at least a few hours!); 3 teaspoons maple syrup; 1 teaspoon vanilla; ¼ cup dairy free eggnog (we used the SoDelicious brand(exclude to keep paleo)); 1 ½ cups dark chocolate (melted)

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Chocolate Eggnog Cake Cups

The only thing that would make these better is just a touch of rum 😉

Prep Time25 mins

Course: Dessert

Keyword: gluten free, Paleo

Servings: 8 cups

Ingredients

Chocolate Mug Cake:

2 tablespoons melted primal chocolate (your favorite flavor)
1 egg
1 tablespoon melted coconut oil
1 teaspoon vanilla
1 tablespoon maple syrup
Pinch of salt
2 tablespoons cocoa powder
1 tablespoon coconut flour
¼ teaspoon baking powder

Filling Ingredients:

1 can full fat coconut milk best if refrigerated overnight, or at least a few hours!
3 teaspoons maple syrup
1 teaspoon vanilla

Additional Ingredients:

¼ cup dairy free eggnog we used the SoDelicious brand(exclude to keep paleo)

Chocolate Cup Ingredients:

1 ½ cups dark chocolate melted

Instructions

For the Chocolate Mug Cake:

In a microwave safe mug, mix together chocolate, maple syrup, coconut oil, egg, and vanilla until well combined.
Add rest of ingredients and mix with small rubber spatula until all lumps are gone.
Scrape down sides of cup, pushing all loose batter that may have gotten stuck to the side to the bottom.
Microwave on normal setting for one minute.

For the Filling:

Scoop the coconut milk solids from top of can and discard the liquid.
Whisk together with rest of ingredients and set back in fridge until later use.

For the Chocolate Cup:

Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom.Swirl around, covering the entire cavity of the cupcake liner. Turn cup over and shake out any excess chocolate that might “pool” on the bottom. Turn right side up again, and place on a flat surface and transfer to fridge to set up.

Assemble:

Flip cup upside down, releasing the cake from the mug.
Cut cake in half lengthwise(as if you were cutting a hamburger bun open)
Cut both circles in quarters.
Press each quarter firmly in the bottom of a prepared chocolate cup, then pour 2 teaspoons of eggnog over each piece of cake, followed by 1 tbsp of the prepared coconut milk filling, about ½ inch thick.
Finish each cup with another spoonful of chocolate, spreading it carefully to the sides of the cup to “seal” it.
Let set up in fridge for at least 15 minutes before enjoying!

Notes

Level: Medium Makes: 8 cups

Chocolate Eggnog Cake Cups