There is really something special about a pretty cupcake, which is one reason why they have been increasing in popularity in recent years. The advantage of a cupcake is the portion size (as long as you can stick to one!) but most recipes contain a lot of sugar and which are bad for our health as well as our waistlines.
This recipe tastes naughty but uses all natural ingredients that are actually good for you! This is honestly one of the best cupcake recipes I have ever tried!
The intense chocolate flavour of the cupcake base is rich and moist yet light and fluffy. A surprise ingredient is almond meal which is made of ground almonds. Almonds are low in carbs and nutrient dense containing healthy fats, vitamin E and magnesium. They are said to help with cholesterol reduction and weight loss. If you don’t have almond meal, the same quantity can be replaced by plain wholemeal flour.


The frosting for this recipe is coconut cream which is made by removing the thick substance from the top of a chilled can of coconut milk. Personally I don’t add any sweetener as I find it naturally quite sweet.
Many brands add agents that stop the cream and water from separating and these are not suitable for this recipe. I‘ve tried a few brands and prefer to use TCC Premium Coconut Milk as the separation occurs quite well.
Coconut cream, enjoyed in moderation, has many reported health benefits including lowering cholesterol, boosting the immune system and providing anti-fungal and anti-bacterial benefits. It is easy for the body to metabolise and turn into energy- something every mum needs plenty of!
I know you will love this recipe as much as we do- just try not to eat them all in one sitting!

  • 3tbsp Coconut Oil
  • 80g pitted prunes
  • ½ cup boiling water
  • 100 dark chocolate
  • Powdered stevia equiv. to ½ cup sugar
  • ¼ cup almond meal
  • 2/3  cup wholemeal self-raising flour
  • ¼ tsp baking powder
  • 3 tbsp raw cacao powder
  • 2 eggs, at room temperature
  • ½ tsp salt
  • 2 cans coconut milk, refrigerated for at least 12 hours (I use TCC Premium Coconut Milk)
  • 6 tbsp desiccated coconut
  • Vanilla essence and/or sweeter to taste (optional)
  • Preheat oven to 180°C
  • Place coconut oil, chocolate and salt in a small saucepan and stir over a low heat until melted
  • Pour boiling water over prunes and puree or blend until smooth.
  • Combine Flour, almond meal, baking powder, stevia and cacao in a separate bowl and stir with a whisk until dry ingredients are well combined and most lumps are removed.
  • Pour melted chocolate mixture into a mixing bowl and whisk briskly.
  • Add pureed prunes and whisk again.
  • Add eggs and whisk thoroughly.
  • Fold in flour mixture 1/3 at a time until well combined.
  • Pour into patty cases and bake approximately 15 mins or until a skewer into the centre comes out clean.
  • Transfer to a wire rack to cool
  • Remove cans of coconut milk from the fridge. When you open the cans there should be a thick, waxy substance on top. Remove this with a fork, leaving the watery liquid in the can. This thick substance is the coconut cream
  • Beat the cream for 2-3 minutes until smooth
  • Beat in sweetener and/or vanilla (if using)
  • Fold in desiccated coconut
  • When cupcakes are cooled, spread the cream as frosting

Serves 24
85 calories per serve (yes you read right!!)
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