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Chocolate Cupcakes with Cream Filling | Delicious Obessions

{Note from Jessica: Today’s post is shared by my sweet, longtime friend, Emily Sunwell-Vidaurri, author of the Recipes to Nourish website. Emily’s blog focuses on gluten-free real food and holistic health. She’s a real foodie, passionate about nourishing home cooking and advocate of “green” living. Her passion and mission are to make healthy and natural living as easy and enjoyable as possible. Stop by her site, Recipes to Nourish, for her latest recipes and natural living tips.}

Who remembers eating chocolate cupcakes with cream filling as a child?

I sure loved them! I am a serious chocolate lover and I couldn't resist those chocolate cupcakes as a kid. I always thought it was so fun biting into that cupcake and finding the creamy hidden treasure inside.

Since February is considered National Chocolate Month, it got me thinking about all of my favorite chocolate comfort foods like chocolate pudding, hot chocolate, chocolate peanut butter truffles, chocolate meringue pie and chocolate cupcakes with cream filling!

Chocolate Cupcakes with Cream Filling | Delicious Obessions

With all of that chocolate day dreaming, I ended up getting a huge craving for those chocolate cupcakes! As a kid, I didn't know much about REAL food. We ate lots of fresh vegetables and fruits, but my family also ate a lot of packaged and processed foods. And for dessert, sometimes we indulged in packaged treats like those mainstream chocolate cupcakes.

But not anymore. I haven't had one of those chocolate cupcakes with the “creme-filled” core since my childhood. Any guesses why? Have you seen the ingredient list?

“Soybeans Partially Hydrogenated, Cottonseed, Canola Oil or Beef Fat, Corn Syrup, High Fructose Corn Syrup, Corn Syrup Solids, Polysorbate 60, Mono and Diglycerides, Gelatin, Caramel Color, Natural and Artificial Flavors”  

Can you say GMO + MSG + non-organic refined wheat flour? No thanks! Plus, who knows what is hidden in some of those ingredients. Now don't get me wrong, I am all about gelatin, in fact I love gelatin. BUT … I don't recommend any form of gelatin that is not grass-fed and from a reputable company.

Chocolate Cupcakes with Cream Filling | Delicious Obessions

But enough about all of that. Let's get back to these AMAZING and beautiful chocolate babies! These delicious grain-free cupcakes are so much fun and nostalgic. They're made with my favorite flour – cassava flour, which happens to be a great source of resistant starch {aka – when you eat the cooled cupcakes, they're good for your gut!}.

Top that cupcake with glistening chocolate ganache and fill them up with some homemade marshmallow fluff. Oh my goodness, so much yumminess … you're going to want to eat them all, but make sure to share them with someone you love.

To. Live. For. Enough said. Enjoy!

Chocolate Cupcakes with Cream Filling | Delicious Obsessions

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Important Note On Gelatin Types 

When it comes to gelatin, you don’t want any old gelatin off the supermarket shelves. You want to look for 100% grass-fed gelatin from healthy animals. Just like other animal products, quality is important.

That is why I recommend Vital Proteins Grass-Fed Gelatin products and Perfect Supplements products exclusively. I have compared these brand with other brands on the market and the quality far surpasses anything else I’ve tried. I am thrilled to be one of their affiliate partners and support such great products and companies.

Perfect Supplements offers a grass-fed hydrolyzed collagen (cold-soluble) right now and has a gelatin (hot-soluble) in the works for 2016. Read my review of their product here or watch the video below. You can order their own products via their own site here or on Amazon here.

Vital Proteins offers two types of gelatin. The green top (Collagen Protein) is what you need for this recipe and for recipes where you are making gummies, “jello”, etc. The blue top (Collagen Peptides) is cold water soluble and does not thicken or gel like gelatin does. Both are very nutritious, but can't be used interchangeably. You can order their own products via their own site here or on Amazon here.

Chocolate Cupcakes with Cream Filling
I have linked to the products from my affiliate partners that I personally use and recommend. All funds earned go to help support the maintenance of this site and free content. Thank you! 🙂
Cuisine: Dessert
Serves: 11-12
For the Cupcakes:
For the Ganache:
  • 1 cup allergy free chocolate chips
  • 2 tablespoons pasture butter
For the Marshmallow Fluff Filling:
  • ½ cup filtered water, divided
  • 1½ tablespoons grass-fed gelatin (I buy my gelatin here or here.)
  • ½ cup light colored honey {not wildflower}
  • 1 teaspoon vanilla extract
  • Pinch sea salt
To Make the Chocolate Cupcakes:
  1. Preheat oven to 325 degrees F. Line a muffin pan with cupcake/muffin liners, set aside.
  2. In a small saucepan over low heat, melt butter, chocolate chips and honey. Stir occasionally until fully melted. Remove from heat and set aside.
  3. In a large mixing bowl, add cassava flour, baking powder, baking soda, sea salt, cacao powder and maple sugar. Whisk to combine, removing any lumps from the cacao powder.
  4. Pour the semi-cooled melted chocolate mixture into the flour mixture. Add eggs, vanilla extract and buttermilk. Whisk to combine or use a hand-held mixer to combine. Do not over mix, just mix until everything has come together.
  5. For 12 small cupcakes, evenly divide batter in 12 cupcake liners. For 11 medium cupcakes, evenly divide batter in 11 cupcake liners.
  6. Bake for 18-20 minutes. All ovens cook differently, so make sure to check the cupcakes at the 18 minute mark. Cupcakes are done when toothpick inserted inside comes out with only a few moist {not wet} crumbs.
  7. Allow cupcakes to cool completely.
To Make the Marshmallow Fluff Center:
  1. Assemble standing mixer with bowl and whisk attachment or large mixing bowl with hand-held mixer. Add ¼ cup water to mixing bowl and sprinkle gelatin over the top. Set aside.
  2. In a medium size saucepan, add ¼ cup water, honey, vanilla and sea salt. Bring to a boil over medium-high heat. If using a candy thermometer, add to pan now. Stir constantly as the mixture will start to bubble and get foamy the hotter it gets. Simmer until it reaches 240 degrees F, this will take about 8 minutes if you don't have a candy thermometer. Remove from heat.
  3. With your standing mixer or hand-held mixer on low, SLOWLY and carefully pour the hot honey mixture in a thin stream into the gelatin mixture - this should take at least 1 minute. Once incorporated, increase mixer speed to high and continue mixing until it becomes thick and doubles in size - about 7-9 minutes.
  4. You're going to have some extra marshmallow fluff, enjoy it as is or place extra in a mason jar and store in the refrigerator for later.
To Make the Ganache Topping:
  1. Gently heat the chocolate chips and butter over low heat, stirring occasionally until fully melted and glossy. Set aside to cool slightly.
To Assemble Cupcakes:
  1. Remove cupcake liners.
  2. Fill a piping bag with the marshmallow fluff. When the cupcakes are fully cooled, insert the tip of the piping bag into the center of the top or bottom of the chocolate cupcake and fill with marshmallow fluff. If you don't have a piping bag, you can use a paring knife to carve out a small portion {making a cone shape} of the bottom or top of the cupcake. Replace the removed chocolate cake over the opening after you have filled it with marshmallow fluff.
  3. When the cupcakes are filled, spoon the ganache over the tops of the cupcakes so the tops are fully coated or dip the tops of the cupcakes in the ganache. Tilt the cupcakes to the side to allow the excess ganache to fall off.
  4. Let the ganache set up before serving, you can speed up the process by placing cupcakes in the refrigerator for about 5 minutes.
Yield: 11-12 cupcakes

Note: I have not tried this recipe with other dry refined sugars like coconut sugar or Sucanat. It's possible they could work too, but I cannot guarantee the same result. I do NOT recommend replacing the maple sugar with maple syrup or honey - it will completely change the texture of the recipe {and the liquid would need to be reduced}.

Storage: These cupcakes are best eaten the same day. If you need to store them, store in an airtight container in the refrigerator for up to 2 days. The refrigerator will dry them out a bit. I highly recommend eating them the same day they are made.

Cupcakes adapted from Grain Free Mud Cake.

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

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