PIÑATA CUPCAKES with Coconut Whipped Chocolate Frosting ~Recipe by Larisa Braun @larisafbraun
Making cupcakes is such a fun, albeit messy, activity with your little ones! We've partnered with Larisa Braun (@Larisafbraun) and included a recipe for these Piñata Cupcakes with Coconut Whipped Chocolate Frosting in both your Tot & Kid boxes. Making these cupcakes with the Meri Meri cupcake kits found in your Halloween Box or Boo Basket will help everyone get in the Halloween spirit! Happy baking and Happy Halloween!
- 1½ cups blanched almond flour
- 1 cup finely ground oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 pasture-raised eggs
- 1/4 cup unsweetened non-dairy milk
- 1/2 cup non-dairy yogurt (I like Kite Hill Coconut Yogurt)
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 3 tablespoons melted coconut oil
- Preheat the oven to 350 degrees F. Line a cupcake pan with Meri Meri cupcake liners.
- In a medium-sized bowl, whisk together the almond flour, oat flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk together the eggs, non-dairy milk, yogurt, maple syrup, vanilla and melted coconut oil.
- Add half of the flour mixture to the wet ingredients and whisk to combine. Repeat with the remaining half of the flour mixture.
- Using a large ice cream scoop, evenly disperse the batter into the 12 cups. I use about 1/4 cup in each tin.
- Bake for 18-20 minutes or until lightly golden brown and pulling away from the sides of the pan.
- Set aside to cool completely while you prepare the frosting.
- Once the cupcakes are cool, using a small spoon or melon baller, scoop out the top center portion of the cupcake to create a well. Fill with chocolate beads or halloween sprinkles.
- Frost the cupcakes with a knife or piping bag. Add your Meri Meri cupcake toppers and serve.
Coconut Whipped Chocolate Frosting
- 1 can full-fat coconut milk, refrigerated overnight
- 2-3 Tbsp cacao powder
- 1/4 cup plain, thick dairy-free yogurt
- 5 Tbsp icing sugar
- Pinch of salt
- Open the can of coconut milk and scoop the thick, white cream off the top. Add it to a large bowl. You should have about one cup.
- Using a hand mixer (or stand mixer) fitted with the whisk attachment, whisk the coconut cream until light and fluffy. It won't puff up much, but it should resemble whipped cream.
- Add the cocoa powder, yogurt, icing sugar and salt, then whisk to combine. Taste. Adjust the flavor to your preference by adding more cocoa powder for chocolate flavor, sugar for sweetness, or yogurt for a lighter texture.
- Refrigerate until ready to serve/decorate.
Baking fun with my 2 year old. Her favorite part about baking is licking the spatula 😂 - anyone else?
Don't forget to check out our previous blog post for our No Bake Sunbutter Cup recipe because two treats are better than one!