The cupcakes have the taste and dense, fudgy texture of a flourless chocolate cake. The flavour is rich, dark chocolate. The combination of chocolate, coconut and almond is just one of our favorites.

~Ingredients:

-Cupcake:

1 Cup Chocolate Chips (or chopped chocolate gluten free and dairy free).

1 Cup Coconut Oil.

1 1/3 Cups Brown Sugar, packed.

6 Eggs.

1 1/2 Cups Cocoa Powder.

1 Teaspoon Coconut Extract.

1/2 Teaspoon Almond Extract.

1/2 Cup Unsweetened Vanilla Almond Breeze.

-Chocolate Almond Pastry Cream:

4 Large Egg Yolks.

1/2 Cup Sugar.

1/4 Cup Corn Starch.

Pinch of Salt.

1 1/2 Cups Unsweetened Vanilla Almond Breeze.

1/4 Cup Chocolate Chips (or chopped chocolate dairy free).

1 Tablespoon Coconut Oil.

-Whipped Coconut Cream:

2 Cans Full Fat Coconut Milk.*

1 Teaspoon Vanilla Extract.

1/2 - 2/3 Cup Powdered Sugar, sifted.

-Topping:

Toasted Coconut.

Toasted Almonds.

Chocolate Sprinkles.

~Directions:

Making the Pastry Cream:**

Step 1: In a medium pot, whisk to combine the egg yolks, the sugar, corn starch and the salt.

Step 2: Add in the Almond Breeze.

Step 3: Cook over medium - high heat, stirring frequently, until thickened, about 2 - 4 minutes.

Step 4: Remove from the heat and stir in the chocolate and the coconut oil.

Step 5: Pour into a bowl and press a piece of wax paper onto the top of the pastry cream, so it is totally covered. Refrigerate for at least 3 - 4 hours or overnight.

Making the Cupcakes:

Step 6: Preheat the oven to 350 Degrees Fahrenheit. Line the cupcake tray with liners. Set aside.

Step 7: In a large bowl, add chocolate and the coconut oil.

Step 8: Microwave for 45 seconds to 1 minute, until the coconut oil is melted.

Step 9: Whisk until chocolate is also melted.

Step 10: Stir in the brown sugar.

Step 11: Set aside for 5 - 10 minutes to cool to room temperature.

Step 12: Whisk in eggs, one at a time.

Step 13: Add cocoa, both of the extracts and almond milk and whisk until smooth.

Step 14: Pour the batter into the prepared cupcake liners evenly. Bake for 15 - 18 minutes. Cool completely before frosting.

Step 15: When cool, scoop out the middle of the cupcakes using a small spoon, being sure to leave at least 1/2 inch all the way around intact. ***

Making the Frosting:****

Step 16: Move your coconut milk cans to the counter, being careful not to overturn them or shake them. Open them carefully and see that the coconut water and coconut cream have separated.*****

Step 17: Add the coconut cream to a mixing bowl and beat until smooth and fluffy.

Step 18: Add vanilla and powdered sugar and beat until smooth and incorporated. It should hold stiff peaks. Refrigerate until ready to use.

Putting it all together:

Step 19: Spoon the pastry cream into a piping bag or ziploc bag. Cut the corner off and pipe small amounts into the middle of the cupcakes.

Step 20: Spoon the whipped cream frosting into a piping bag or ziploc bag. Cut the corner off and pipe on top of the filled cupcakes.

Step 21: Top with the toasted coconuts, toasted almonds and the chocolate sprinkles.

Step 22: Refrigerate up to 3 - 4 days after making.

Step 23: Eat and Enjoy!

~Recipe Notes:

*Chill for 16 - 24 hours.

**We recommend making the pastry cream first because it will take the longest to chill and set.

***We save the middles to eat with the remaining pastry cream!

****Make sure your cans of coconut milk have chilled at least overnight or for a full 24 hours.

******We did our research, and most tutorials will say that the coconut cream will be at the top and the water at the bottom. When we opened our cans, we found the water at the top and the cream at the bottom. Our cans were upside down, and were not sure if this is why. We slowly poured out the water and scooped out the cream with a metal spoon.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)