Creamy, gooey and chocolate-y with coconut goodness, these dairy-free cupcakes are decadent without being too rich and likely to become your favorite cupcake ever!
Add all the remaining ingredients and whisk until fully blended
Put cupcake liners in your cupcake/muffin tin (12)
Fill each about 3/4 full
Bake 18-20 minutes
Let cool
Add all of the filling/icing ingredients to a clean bowl.
Using a hand mixer or standing mixer, beat until blended thoroughly. If it’s a little too runny, add a little extra powdered sugar; if a little too dry, add a very small amount of almond milk.
Remove the center of each cupcake with a cupcake corer tool
Push the core out gently with the fat end of a chopstick and save
Fill the center of each cupcake with the filling and then add the top part of your core back to “plug” the cupcakes; this step doesn’t affect the taste, but it does prevent the cupcakes from having a sunken middle look to them. 🙂
Ice the tops with the same filling/icing (if a little drips down the sides, that’s fine; if a LOT drips down, then your icing is too thin – add a little extra powdered sugar)
Grate about half of your almonds on the smallest holes of your grater and then rough chop the other half. Sprinkle the grated almonds on top of each cupcake and then top with your rough-chopped almonds (use more or less almonds depending on your preference).
