Chocolate Praline Cupcakes

IMG_5894On the theme of butter and sugar…

This recipe may not have processed sugar in it, but I’ll admit it may not be the best “healthy” version of a sugary dessert.  Sometimes you just have to go all in.

Enter praline.  I had no idea what it was made of until some friends came over and taught me how to make it.  It is quite literally melted butter and sugar with some pecans mixed in, and it is the most amazing, versatile dessert.  You can freeze it into candies, or in this case, fill cupcakes with it.  These cupcakes are both filled and topped with praline, so be careful, they’re addictive.IMG_5896

A buttery, caramel topping.
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  1. 1 cup butter or butter alternative
  2. 2 cups coconut palm sugar
  3. 1 tbsp vanilla
  4. 1 cup coarsely chopped pecans
  1. In a double boiler, melt butter, palm sugar, and vanilla and mix well.
  2. On medium-low heat, let simmer, stirring often, until the sauce begins to thicken. This can take about 20 minutes.
  3. Add pecans.
  4. Remove from heat to let the mixture continue to solidify.
Chocolate Cupcakes
Yields 12
Rich, chocolate cupcakes to satisfy any chocolate craving.
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Cook Time
18 hr
Total Time
30 hr
Cook Time
18 hr
Total Time
30 hr
  1. 1/2 cup sorghum flour
  2. 1/4 cup millet flour
  3. 1/4 cup coconut flour
  4. 1/4 cup almond flour
  5. 1/4 cup white rice flour
  6. 1 cup coconut milk
  7. 1 tbsp vanilla
  8. 1 tsp apple cider vinegar
  9. 2 eggs
  10. 1/3 cup coconut oil, melted
  11. 1/2 cup cocoa
  12. 1 tsp baking powder
  13. 1tsp baking soda
  14. 1/2 cup palm sugar
  15. 1/4 cup xylitol
  16. 1 tsp stevia
  17. dash of salt
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in a large bowl.
  3. Mix all wet ingredients (except coconut oil) in a medium sized bowl.
  4. Add coconut oil to the dry mixture, and mix until well incorporated.
  5. Combine wet ingredients into the dry bowl and mix well. The batter will be slightly goopy.
  6. Pour batter into a well-greased muffin tray or muffin cups. Full cups to about 3/4 full and smooth the top of the batter.
  7. Bake for 18 minutes or until a toothpick comes out nearly clean. Over-baking will dry out the cupcakes, so it's best to leave them out on the counter even if they're still slightly soft inside.
  8. While cupcakes are still hot, use a small object about the width of your small finger to poke a hole into the cupcakes. This is best to do just as the cupcakes are coming out of the oven, because the heat keeps them from cracking.
  9. Pour praline into the hole and around the top of the cupcakes and sprinkle with salt. Refrigerate immediately to help set the praline. Cupcakes will keep fresh for a couple of days, and can be frozen and reheated for about 20 seconds in the microwave.

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