Chocolate Covered Strawberry Hi Hat Cupcakes

Ohhh, a yummy treat just in time for Valentine's Day!

Chocolate Covered Strawberry Hi Hat Cupcakes (Gluten Free)

via:pineappleandcoconut

Author: Shanna

Recipe type: Valentine’s Day, Cupcake, Gluten Free

Prep time: 60 mins

Cook time: 18 mins

Total time: 1 hour 18 mins

Serves: 20

Chocolate Dipped Strawberry Hi Hat Cupcakes (Gluten Free) Makes 20 cupcakes

Ingredients

For the cupcakes

1 cup all purpose gluten free flour

¾ cup granulated sugar ( I use Zulka)

½ tsp salt

¾ tsp baking soda

4 ounces dark or bittersweet chocolate, chopped

½ c cocoa powder ( not hot chocolate mix)

½ cup water

½ cup strong coffee

2 large eggs, room temperature

⅓ c coconut oil, melted

3 tsp white vinegar (not white wine)

1½ tsp vanilla extract

For the ganachen filling

4 ounces dark chocolate, chopped

4 ounces heavy cream

¼ c strawberry jam

⅓ cup fresh strawberries, finely diced

For the Frosting

3 large egg whites

1½ cup sugar

¼ tsp cream of tartar

¼ tsp salt

⅓-1/2 cup strawberry puree

For the chocolate coating

12 ounces dark chocolate, chopped

3 tbsp coconut oil

Instructions

Preheat oven to 350 Deg. F

Prepare two cupcake pans with 20 cupcake liners

Make the Ganache

Place the chopped dark chocolate in a small non-reactive bowl ( preferably stainless steel) and set aside. Heat the cream until small bubbles form on the edges, but not boiling. Pour the cream over the chopped chocolate and let sit for 5 min. Stir until all the chocolate is melted and the mixture is very smooth. Add in the strawberry jam and diced strawberries and stir again. Chill until firm enough to scoop spoonfuls, about 30 minutes.

Make the Cupcakes

In a large bowl combine the flour, sugar, salt and baking soda. Set aside.

In a small bowl add the chopped chocolate and cocoa powder. Heats the coffee and water until steaming and pour over the chocolate cocoa mixture, stir until all the chocolate is melted, and set aside to cool a few minutes. In a small bowl whisk together the eggs, coconut oil, vinegar and vanilla. Add this to the chocolate mixture and mix well. Combine the wet mixture with the flour mixture and mix until well combined. Let sit for 5 minutes. Scoop out 20 rounded teaspoon sized balls of the ganache and set aside.

Divide the batter between the prepared cupcake pans, about ⅔ full. Bake for 8 minutes, the tops will still be liquidy, and quickly open the oven and without removing the pans, place one ganache ball in each of the cupcakes and push it in slightly. Bake for 10 more minutes. Remove from the oven and let cool in the pans for 5 minutes. Remove from the pans and let cool completely before frosting.

Make the frosting

Set a pan of water over medium heat and bring to a simmer. In a bowl of a stand mixer combine the egg whites, sugar, cream of tartar and salt. Set the bowl over the pan of simmering water, making sure the bottom doesn’t touch and whisk the mixture for 7 minutes or until 160 Deg F on a candy thermometer.

Place the bowl on the stand mixer and whisk for 2 minutes on high using the whisk attachment. Add in the strawberry puree one tablespoon at a time until you reach desired flavor. Whip again on high 2 minutes or until stiff peaks form.

Quickly add the frosting into a pastry bag fitted with a large round tip and pipe swirls onto the tops of the cupcakes, about 2 inches high. Place the cupcakes in the freezer to firm up the icing.

In a double boiler or microwave, melt the chocolate and coconut oil and mix until smooth. Place in a small deep bowl. Dip the frozen cupcakes one at a time, just enough that almost all of the frosting is dipped. Place on a tray and repeat with remaining cupcakes. Chill in refrigerator or freezer until ready to eat. Serve at room temperature.

Chocolate covered strawberry goodness in cupcake form. Happy Valentine’s Day!

via:pineappleandcoconut

Dessert Delight

Vegan Dark Chocolate Coconut Pies

via: www.marinmamacooks.com

Vegan Dark Chocolate Coconut Pies

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10

Ingredients

6 tablespoons Earth Balance

2 tablespoon unrefined coconut oil

32 ounces sweetened shredded coconut

12 ounces dark chocolate

1 can regular coconut milk, chilled overnight

Instructions

Start by preheating the oven to 350°F and grease a muffin tin.

Place 1 cup of the coconut into a food processor along with the Earth Balance and coconut oil. Pulse for thirty seconds until the Earth Balance appears well-blended with the coconut.

Remove the mixture and place it into a large bowl with the remaining coconut. Combine everything with your fingers until it is all mixed together well.

Taking a few tablespoons of the mixture at a time, press it into the muffin tin, shaping it up the sides to form a crust. Continue until you have used all of the mixture which should make ten mini pies.

Cover muffin tin with a sheet of tinfoil and then feel for the center of each one and poke a hole with a sharp knife. Pull the tinfoil back so that hole is about 2 inches in diameter.

Place muffin tin in the oven and cook for ten minutes and then check to see if it is starting to brown on the edges. If so, then remove foil and cook for another five minutes until light golden brown. If not, cook for another five minutes before removing the foil and cooking uncovered for five minutes. The coconut can burn if you don’t keep an eye on it, so be sure to stay in the kitchen while you’re baking the crust.

You can start making the filling while the crust is cooking by heating a sauce pan over medium heat. Pour off the liquid from the top of the coconut milk then pour the remaining cream into the pot. It’s okay if the cream isn’t completely solidified, just pour the liquid in the pot and heat until it starts to bubble. Chop your chocolate with a knife or break it apart with your fingers then add it to the saucepan. Turn the heat to low and stir until chocolate and coconut cream are well-combined. Remove from the heat and set aside.

Pour about 1/4 cup of the chocolate mixture into each muffin tin and then put it in the refrigerator to chill for at least 2 hours.

via: www.marinmamacooks.com