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Double Chocolate Cupcakes with Dairy Free Chocolate Ganache


Do you ever get the overwhelming craving for something that you know will not go away until it i satisfied by that one specific item? That was me about a week and a half ago for chocolate cupcakes. I was watching Halloween baking championship and of course got the need to start baking immediately. I started with one basic cupcake recipe that i tweaked to make a little healthier and then from there got an itch and ended up making 4 batches. The next day after dreaming of cupcakes and conjuring up all of the different edits I wanted to make, I of course had to make 3 more batches!

These cupcakes are what my dreams are made of…they are rich and decedent with out being heavy and overbearing. The Ganache is fluffy and spreadable but still thick like a traditional ganache, without all of the junk and the dairy.

I have made 7 total batches of these cupcakes ( which can also be made into a 19 inch cake round if you wanted!) and each time they got better and better as they were tweaked and altered based on consumer recommendations.


3/4 cup sifted whole wheat flour

1/4 cup sifted almond flour

1/4 cup sifted cocoa powder

3/4 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1/2 cup honey

1 teaspoon vanilla extract

1 egg

1/2 cup almond milk

1/4 cup coconut oil melted

1/4 cup hot coffee or espresso


2 cans of coconut cream( see directions)

1 sugar free chocolate bar

1 tablespoon coconut oil

1 pinch of salt

1 tablespoon honey


  1. Preheat the oven to 350 degrees

  2. Sift together the almond flour, WW flour, cocoa powder, baking soda, baking powder and salt.

  3. mix together and then add in the egg, vanilla extract, coconut oil, almond milk and honey and stir until well incorporated.

  4. Add in the hot coffee/espresso and stir until the mixture is thick but also runny when you hold up your whisk.

  5. Take an ice cream scooper and put one scoop in each of the 12 cupcake liners/ or well greased cupcake pan/ or well greased 9 inch cake pan.

  6. Bake for 16 minutes ( when you check with a toothpick it should have a little bit of cupcake on the toothpick and be slightly gooey as it will continue to bake as it cools)

  7. Take out and let cool completely about 1 hour


  1. The night before you want the ganache ready, take 2 cans of coconut milk and place in the fridge…DO NOT SHAKE THE CAN, this is very important!

  2. The next day, scoop out the coconut cream from the top of the can ( it is the thick pieces on top) and try to not get ANY liquid, this is important.

  3. Add this to a microwave safe bowl with the honey, coconut oil,chocolate bar and salt. Melt in the microwave in 30 second increments until everything is melted.

  4. Mix together and place in the fridge for at least 2 hours ( I think 5 hours is optimal timing)

  5. Take it out and whisk on high for a few minutes to make it very light. If you want, at this time you can add peanut butter, or caramel.

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