Chocolate Cupcakes filled with Strawberry Chia Jam
I really love strawberry chia seed jam and have gotten some great feedback on the quick and simple Strawberry Chia seed recipe I posted a few months ago. A good tip for when you make this jam is to use organic strawberries if possible. I don’t know how many times I’ve bought non-organic fruit only to be disappointed by its lack of flavour. If you want a sweet tasting jam you need to make sure the fruit is naturally sweet and juicy which I find is more likely with organic. I was keen to use the jam in different ways and thought why not as a filling for some chocolate cupcakes. With this is mind I set out at making these delicious gluten-free, wheat free and dairy free chocolate cupcakes filled with strawberry chia jam and topped with vanilla coconut cream frosting. They are great as an occasional treat and healthier than most regular cupcakes that are made with white flour, milk, vegetable oils and processed sugars. These went down a treat with friends and I will definitely be making them again. Why not give them a try and see for yourself.
Strawberry Chia Seed Jam
- 1 cup of strawberries
- 1 tablespoon of water
- 1 tablespoon of chia seeds
- 1/4 cup coconut milk
- 4 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1/4 cup raw cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chocolate chips (optional)
Coconut Cream Frosting
- 1 can of full fat coconut milk
- 1 tablespoons of honey or Maple syrup to sweeten (This is optional I didn’t use this and found it still tasted great when paired with the chocolate and strawberry in the cupcake)
- 1 teaspoon of vanilla extract
Strawberry Chia Seed Jam
- This needs to be prepared at least a few hours before you want to use it.
- Blend strawberries and water in a blender until pureed
- Add chia seeds and mix
- Place in a bowl, cover and refrigerate for a few hours to allow the seeds to plump up and form a jam like consistency
- Line cupcake tin with 12 cupcake liners and preheat oven to 350 degrees
- In a mixer, mix the eggs, coconut oil, coconut milk, honey and vanilla essence until fully combined
- In a separate bowl put the almond flour, coconut flour, baking soda and salt together.
- Add dry ingredients into wet ingredients and mix until combined
- If using chocolate chips stir into mixture.
- Using a spoon fill the cupcake liners 3/4 full with the batter
- Bake for 12-15 minutes depending on your oven.
- Place on a baking tray and allow the cupcakes to cool fully
- Once cooled use an apple corer to remove 3/4 of the centre of the cupcake.
- Fill each cupcake with the strawberry chia seed jam.
- Once you have made the whipped coconut cream frosting pipe or spread it on the cupcakes and enjoy
Whipped Coconut Cream Frosting
- Chill a can of coconut milk overnight in the fridge.
- Remove from fridge just before you wish to put on the cooled cupcakes
- Once tin is opened scoop off the hardened coconut cream that will be at the top of the tin.
- The remaining coconut milk liquid can be used as part of the Chocolate cup cake mix and to make smoothies.
- Using a mixer whip the hardened coconut cream and fold in the honey and vanilla essence until soft peaks form.
- Spread or pipe the frosting over cupcakes and enjoy. I tried both and found that when piped there was nearly too much coconut cream frosting.
- Healthy Halloween Snacks for kids - […] These cupcakes are delicious gluten-free, dairy free and far healthier alternative to the highly processed, sugar laden, white flour…