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Crème-Topped Chocolate Cupcakes (Vegan, Paleo)

Crème-Topped Chocolate Cupcakes (Vegan, Paleo)

(Originally published on 16 Feb 2016 at

These cupcakes are simple to make, have intense flavor and are just the right combination of moist and fluffy.

When I mentioned to my Foodie-in-Crime that they are reminiscent of Hostess cupcakes, he said "these are way better". I've provided different options for the crème filling / frosting, so be creative and enjoy.

1 1/2 cups paleo all-purpose flour*
1/2 cup coconut sugar
1/3 cup raw cacao powder
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp vanilla bean powder

1 cup non-dairy (hemp, almond, cashew or coconut) milk
1/2 cup avocado oil
2 Tbsp. apple cider vinegar

Preheat oven to 350ºF. Line a 12 cupcake pan.

Whisk dry ingredients in a medium bowl. Whisk wet ingredients in a small bowl. Add wet ingredients to dry. Combine, do not overmix. Fill pan cavities with 2.5-3 Tbsp. of batter each. Bake 16-18 minutes or until a toothpick comes out clean. Cool completely before frosting.

          Crème Frosting / Filling
1 cup palm shortening
1 cup homemade powdered coconut sugar (blend 1 cup coconut sugar + 1 Tbsp. tapioca or arrowroot)
2 Tbsp. avocado (or coconut) oil
1/4 cup coconut cream

In a stand mixer, beat shortening until fluffy. Add sugar & oil. Mix. Add 1 Tbsp. coconut cream at a time until a fluffy & spreadable consistency is reached.

         Ganache (optional)
1 cup chocolate chips
1/4 cup coconut cream
1 Tbsp. coconut oil

Melt all ingredients in a double boiler.

         Assembly options

1. Without ganache:  Top cupcakes with crème frosting.

2. With ganache: Pipe crème filling into cupcakes using a piping bag, about 2 Tbsp. each (no need to remove center). Top with ganache. Use any remaining filling to decorate cupcakes.

*Note: See my recipe here: Paleo All-Purpose Flour.

Chocolate Creme topped cupcake side.png
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