Paleo Boston Cream Pie Cupcakes via the cavegirl dish

Just in case you were looking...
I found- you guessed it- boston cream pie cupcakes! Yummy! from The Cavegirl Dish

Check 'er out!


Boston Cream Pie Cupcake (inspired by a Martha Stewart recipe)
1 1/2cups almond flour - plus more for tins
1 1/2 tspn baking powder
1/2 cup coconut milk
3oz (6tbsp) grass-fed butter (softened) - plus more for tins
3 large eggs
1 cup granulated honey
1 tspn vanilla extract
Vanilla Cream (see below)
Dark Chocolate-Ganache Glaze (see below)


Preheat oven to 350F, butter and flour muffin tins. Whisk the flour and baking powder in a small bowl while warming milk and butter in a saucepan over medium to low heat.

Using a mixer, beat the eggs and honey on high until it becomes thick and pale, for about 5 minutes, and then beat in the dry ingredients. Bring the milk/honey mixture to a boil, remove from heat, and slowly beat into the mixer on a low speed until smooth. Finally, add the vanilla.

Divide the batter up into the muffin tins, filling each tin about half-way. Bake for about 15 minutes, or until a light golden-brown color. Cool in the tins for 10 minutes, then remove and let cool on wire racks. Depending on the size of your cupcakes, you may need to cut each in half to create your boston cream pie. I divided my batter up sparingly so each cupcake served as a top or bottom. 

Spread about 1 tablespoon of vanilla cream on each cupcake bottom, sandwich with the top, and spoon the ganache glaze over. 

Vanilla Cream
2 large egg yolks
<1/4 cup honey (base on your desired level of sweetness, I found 1/4 cup to be too much)
2 tbsp arrowroot powder
1 cup coconut milk
1/2 tspn vanilla extract

Whisk yolks until smooth while you heat the honey and arrowroot in a small saucepan over medium heat. Slowly add the coconut milk into the saucepan and cook, stirring, until the mixture bubbles and thickens. 

Pour 1/3 of the mixture into the yolks and whisk until blended. Return the mixture to the saucepan and cook over medium heat for 3 minutes. Finally, stir in the vanilla. Place the vanilla cream into a bowl (pass through a fine sieve if necessary), cover, and refrigerate until cold. 

Dark Chocolate Ganache Glaze
2/3 cup coconut milk
6 oz dark chocolate - chopped

Bring coconut milk to a boil, remove from heat, and add chocolate. Whisk until smooth and let stand for five minutes. Transfer to a bowl and let cool slightly, use immediately.