Chocolate Covered Strawberry Cupcakes
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Bakerita · by Rachel Conners

Chocolate Covered Strawberry Cupcakes

NUTRITION · PER SERVING100M COOK
CAL 25%·PRO 18%
CARBS 54G44% OF CAL
8G FIBER0G ADDED0G INTRINSIC10G OTHER36G TOTAL SUGAR
FAT 31G56% OF CAL
15G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Gluten-free chocolate cupcakes filled with strawberry chia jam and topped with chocolate ganache, garnished with a chocolate-covered strawberry. They're decadent and fruity. Serve as a special dessert.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 4 cups fresh strawberries (chopped)
  • 2 Tbsp maple syrup
  • 1 Tbsp chia seeds
  • 1 lemon juiced
  • 2 cups (196g) blanched almond flour
  • ½ cup (57g) tapioca flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 1½ tsp kosher salt
  • 1 cup coconut sugar
  • ⅔ cup (66g) cacao powder
  • ½ cup (4 oz) non-dairy milk of choice (warmed)
  • ⅓ cup (81g) unsweetened applesauce
  • ¼ cup (50g) refined coconut oil (melted)
  • ¼ cup (1.5 oz) dark chocolate (melted)
  • ¼ cup (64g) creamy almond or cashew butter
  • 1 large egg + 1 yolk room temperature or 2 flax eggs (see Notes)
  • 2 tsp pure vanilla extract
  • 1¼ cups (10 oz) finely chopped dark chocolate (divided, vegan if desired)
  • ¾ cup full-fat coconut cream (chilled and drained of any coconut water)
  • 12 fresh strawberries
PREP
60M
SODIUM
323MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.