Chocolate Strawberry High Hat Cupcakes

by Evolved Chocolate

Chocolate Strawberry High Hat Cupcakes

What is a "high-hat" cupcake exactly? It's a cupcake with a large mound(or hat) of icing on top. It's then dipped and hidden with a dried chocolate shell, so you can bite into the icing revealing the white inside. These cupcakes are as fun to eat as they are to make!
Prep Time20 mins
Cook Time29 mins
Time to set20 mins
Total Time1 hr 9 mins
Course: Dessert
Keyword: cakes, dairy-free, gluten free, Paleo, peanut-free
Servings: 20 cupcakes

Ingredients

Chocolate Cupcake Ingredients

  • 6 ounces cassava flour
  • ½ cup coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup cocoa powder
  • 1 egg
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla
  • 1 cup warm water

Strawberry Filling Ingredients

  • 1 cup roughly chopped strawberries
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut sugar

Coconut Whip Ingredients

  • 3 cans full fat Thai Kitchen coconut milk (refrigerate overnight for best results!)
  • 2 tablespoons maple syrup
  • ¼ cup Sweet and Salty Roasted Coconut Butter melted

Chocolate Shell Ingredients

  • ½ cup Evolved dark chocolate melted
  • 2 tablespoons coconut oil

Instructions

For the Chocolate Cupcakes

  • Preheat oven to 350℉.
  • Mix together all of the dry ingredients, until well combined.
  • Mix together all of the wet ingredients, until well combined.
  • Pour wet ingredients into dry ingredients and mix until combined. Divide the batter evenly in a muffin pan.
  • Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

For the Strawberry Filling

  • Combine all filling ingredients in a small saucepan and cook on medium heat with the cover on for 4 minutes.
  • Take off the cover and mash the berries with the back of a fork.
  • Cook again with the lid off for 5 minutes to thicken a little and set aside to cool.

For the Coconut Whip

  • Scoop coconut fat off tops of cans, and dispose of the liquid or use it in another recipe.
  • Whip the coconut fat with whip attachment on a stand mixer or with a hand mixer.
  • Once fluffy, add in maple syrup and Sweet and Salty Roasted Coconut Butter.
  • Mix until just combined. Set in the fridge.

Assemble

  • Carefully scoop out center of each cupcake and fill with a spoonful of the strawberry filling.
  • Close up the hole with the piece of cake you just scooped out.
  • Fill a piping bag (or large ziplock bag) with coconut whip and snip a corner, creating a ½” circle.
  • Pipe a tall swirl on the cupcake and stick in freezer for at least 20 minutes so the icing firms up and sticks well to the cupcake.
  • In a small narrow bowl, mix together chocolate and coconut oil.
  • Dip each cupcake into the melted chocolate so you can no longer see the white icing.
  • Let some of the excess chocolate drip off (but not too much though) and set in the fridge to set up. Enjoy!

Notes

Difficulty Level: Medium
Nutrition Facts
Serving Size 1/2 cupcake
Servings Per Container 20

Amount Per Serving
Calories 211 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 129mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Sugars 11g
Protein 1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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