Prep Time 2 hours
Total Time 4 hours
FOR THE CAKE
- 2/3 cup cocoa powder
- 2/3 cup almond flour
- 1 Tbsp baking powder
- ½ cup coconut oil, melted
- 2/3 cup Nature Nate’s Raw and Unfiltered Honey
- 4 eggs
- 1 Tbsp vanilla extract
- coconut oil spray (for coating muffin tin)
FOR THE CREAM FILLING
- 1/2 cup heavy cream (for a dairy-free option, use this method to whip some coconut cream)
- 1 Tbsp Nature Nate’s Raw and Unfiltered Honey
- 1 teaspoon unflavored gelatin
- 2 teaspoons cold water
FOR THE MARSHMALLOW TOPPING
- 1 cup water, divided
- 3 Tbsp unflavored gelatin
- 1 cup Nature Nate’s Raw & Unfiltered Honey
- ¼ tsp Salt
- 1 Tbsp Vanilla Extract
- 1 cup finely shredded coconut
Heat oven to 350ºF.
In a large bowl or stand mixer, beat all cake ingredients together until smooth.
Spoon into a nonstick 12-cup muffin tin, which has been sprayed with nonstick cooking spray.
Bake for 18-20 minutes, or just until cupcakes are set in the center.
Cool for 5-10 minutes before removing from muffin tin.
Transfer to a cooling rack and allow to cool completely.
Once cupcakes are cooled, flip them over so the bottom of each cupcake is facing up.
With a small cookie scoop, remove a small amount of cake from the center of each.
To prepare the cream filling, whip cream until peaks form.
Add honey, beating just until well combined.
In a small bowl, whisk together gelatin and water.
Once gelatin is dissolved, add to whipped cream, mixing until well combined. This will keep the filling stabilized.
Spoon a small amount of cream into the center of each cupcake.
Refrigerate until ready to top with marshmallow topping.
In a stand mixer or large bowl, whisk together ½ cup cold water and gelatin.
Allow to sit and soften.
In a medium saucepan, whisk together ½ cup cold water, honey and salt.
Heat over medium-high heat, stirring constantly, until mixture reaches 245ºF (soft ball) on a candy thermometer.
Slowly drizzle mixture down the side of the mixing bowl, beating on high speed, until all of the honey mixture is incorporated with the gelatin mixture.
Continue beating until light, soft and fluffy.
Working quickly, spoon marshmallow mixture over filled cupcakes.
Dip in coconut to coat.
Allow marshmallow topping to set for 1-2 hours before serving.