Preheat oven to 350. In a medium bowl mix together the yogurt, milk, vanilla, coconut palm sugar, and applesauce. I do this so it can warm up a little before adding my coconut oil. In a large bowl mix together flour (plus xanthan gum if using gluten-free flour), corn starch (omit if using cake flour), baking powder, baking soda, sea salt, and cocoa powder. Add your coconut oil to the wet ingredients. Now add the wet ingredients into the dry and whisk until just combine. Divide into 12 lined muffin tins and bake for 20-24 minutes, until toothpick comes out clean. Let cupcakes cool completely. While cupcakes are cooling remove coconut milk from the refrigerator. I find it easiest to pull the sides out on the bottom and cutting across the seam to remove the milk from the box. Fold raspberry jam into the coconut milk and then fold the coconut into the mixture. Place the mixture back in the refrigerator until ready to fill the cupcakes. When the cupcakes have cooled cut a cone into the cupcake, hold the knife at an angle and cut a quarter size circle in the top of the cupcake. Save the plug from each cupcake as you will need it. Pipe filling into cupcakes using a piping bag or a plastic bag with the corner cut, fill almost to the top of the cupcake. Cut the top 1/3? off the plug piece and place it over the filling to seal it in. Continue filling the remaining cupcakes. Place cupcakes in the refrigerator while making the chocolate ganache frosting. To make the chocolate ganache frosting mix together agave, coconut oil, vanilla cocoa, and sea salt until smooth. Remove the cupcakes from the refrigerator and frost the top of each cupcake. I find it works best by placing a spoonful, about 1 1/2 tbsp, of ganache in the center of the cupcake and frosting from the center out. Place cupcakes in the refrigerator while making the decorative icing or if not making the decorative icing place in the refrigerator for about 5-10 minutes to set or until ready to serve. To make the decorative icing whisk coconut creamer into powdered sugar until smooth, whisk in desired gel color and pipe decorative icing onto cupcakes. Store cupcakes in the refrigerator until ready to sever. Enjoy!
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 238 (43%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 30.8mg||9 %|
|Sodium 297.2mg||10 %|
|Potassium 223.3mg||6 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 70.4g|
|Protein 6.6g||9 %|
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Calories per serving: 554
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