Do you like how I always have an exclamation mark in my blog post titles? It’s because I get really excited about food. And then even more excited because I made said food. And then even more excited because it actually came out and was photograph-able. This recipe my friends, came out PERFECT! I’m so excited to share it with you especially since it’s our last dessert post for 30 days. Gulp. Don’t worry, we’ll be better people for it. If I don’t tear my eyeballs out.
So I actually can’t really take credit for this recipe. It’s one I found by Martha Stewart that I just Paleoized for you (me). And it came out incredible. Like extraordinary even. When I was younger I thought Martha Stewart was soooo lame. I was like who cares about recipes and patterns and crème brûlée and cooking TV shows and insider trading. Now I think she’s pretty much the coolest ever. Not only does she have these amazing recipes and ideas, but she comes up with cool ass crap for every holiday ever and let’s face it guys, she’s basically the reason Pinterest was invented. AND she’s done hard time people. She’s wins at life. Not only does she have her own magazine kind of cred, she’s got street cred. Just saying. I just have Paleo blog cred. Kinda. Not even really though. Sigh. This recipe is super easy. You’ll be in and out in an hour. It looks fancy schmancy but really it’s just two cupcakes sandwiched together with delicious crap in between and on top. Yum.
SO are you guys ready for our WHOLE30?!?! I know I sure am. There is only one small teeny weeney little itty bitty problem. I had a last minute San Francisco trip pop up. See I work for this REALLY super awesome rad company and they are throwing us a huge party on October 3rd, all expenses paid, so Brad and I are flying up and decided to just make a mini-vacay and spend the weekend in San Francisco! Great right?! Wrong. Not if I just started a Whole30 and can’t drink alcohol or visit all my favorite restaurants. So instead of torturing myself and crying non-stop during the entire weekend getaway, I decided to just push my Whole30 back to October 6th and finish on November 6th. So if you aren’t quite ready now you have a few extra days. If you are REARING to Whole30 the crap out of life then start with Ciarra of Popular Paleo on October 1st! She and I are teaming up to bring you awesome Whole30 and Sugar Detox recipes all month long. Get excited! You know what else you should be getting excited about? These Paleo Boston Cream Pie Cupcake Bites.
Paleo Boston Cream Pie Cupcake Bites
*Makes 12-24 servings, see notes
2 organic cage-free egg yolks
3 tablespoons raw honey, softened
2 tablespoons coconut palm sugar
2 tablespoons plus 1/2 teaspoon arrowroot starch/flour
pinch of pink himalayan salt
1 cup canned coconut cream/milk, full fat, room temperature
1/2 teaspoon vanilla
1 & 1/2 cups fine blanched almond flour (Honeyville)
1 & 1/2 teaspoons baking powder
1/2 teaspoon pink himalayan salt
1/2 cup canned coconut cream/milk, full fat, room temperature
6 tablespoons unsalted grass-fed butter, plus more for greasing
3 organic cage-free eggs
1 cup coconut palm sugar
1 teaspoon vanilla
1 cup Enjoy Life Mini Chocolate Chips
1/4 cup canned coconut cream/milk, full fat, room temperature
4 tablespoons unsalted grass-fed butter
1 teaspoon vanilla
1. Start by making the Vanilla Cream. In a small bowl whisk egg yolks together until smooth, set aside. In a medium saucepan combine honey, coconut palm sugar, arrowroot, and salt and stir over medium heat. Add milk in a slow steady stream. Stir and let cook until the mixture begins to boil and thicken, about 5 minutes.
2. Pour 1/3 of the milk mixture into the yolks and stir together with a whisk until combined. Then pour back into the saucepan with the rest of the milk mixture and cook over medium heat, stirring often, until thick, about 3 minutes. Now stir in the vanilla.
3. Use a fine sieve to pour the vanilla mixture through into a small bowl. Cover it with plastic wrap and press the wrap down directly on to the surface of the cream. Refrigerate until very cold, an hour at least. While you wait prepare your cupcakes and chocolate ganache.
4. Preheat oven to 350. Grease a mini cupcake pan very liberally with butter. In a large bowl combine almond flour, baking powder and salt, use a fork to stir together. Warm coconut cream/milk and butter in a saucepan over low heat.
5. Whisk together eggs and coconut palm sugar until frothy. Then fold in the dry mixture.
6. Bring the coconut cream/milk and butter mixture to a boil. Add this mixture to the batter and whisk until smooth. Now stir in the vanilla. Pour batter into a Ziploc back and cut a small hole in the corner. Pour batter into the cupcake pan. If you are using a mini cupcake pan fill to the top. If you are using a standard cupcake pan fill only halfway up. Bake for 10-12 minutes for mini cupcakes, and 15 minutes for standard size cupcakes or until a toothpick comes out clean. While you are waiting for the cupcakes to cool, go ahead and make your chocolate ganache.
7. Using the double boiler method melt together the chocolate, coconut cream/milk and butter. Once melted and combined stir in the vanilla. Transfer ganache to a Ziploc bag once it’s cool enough, and cut a small hole in the corner tip.
8. Once your cupcakes are cool, remove two from the pan at a time. Squeeze a layer of vanilla cream over the top of one cupcake and then flip the other one upside down and use it to sandwich the two together. If you are using a standard cupcake pan, use a serrated knife to cut each cupcake in half and then follow the same instructions above. Then pour your chocolate ganache over the top and enjoy!
This recipe can be made using either a mini cupcake pan (24 count) or a standard cupcake pan. If you do mini cupcakes you will have enough to do two batches for a total of 24 cupcakes (1 mini pan will yield 12 finished cupcakes). If you use a standard cupcake tin your yield will be 12 cupcakes.
Also you may have noticed above it says Coconut Cream or Coconut Milk. Coconut Cream can be found at health food stores like Sprouts or Whole Foods next to the regular coconut milk. I prefer it because it’s a little thicker than normal coconut milk, so if you can find it use it, if not coconut milk will work just fine.
You guys, I LOVE this recipe. This recipe would be so fun for a dessert table at a party since they are sexy little bite sized pieces of Heaven. Yes I called them sexy. Brad said this was the best dessert recipe I’ve made so far. He kind of freaked out about it which is weird since he hates desserts. I ate 2 and then brought the rest in to work. Otherwise I would have eaten every single last one of them. #dessertbloggerproblems. Sooooo anyway have a great week and I’ll talk to you when I get back from San Francisco! I’ll tell you all about what I ate, drank, and saw! Don’t act like you aren’t excited.