Heat the cream until it’s simmering and remove from the heat before it boils
Pour the cream over the chocolate chips and stand for 2 minutes.
Stir until all the chocolate has melted and the mixture is smooth.
Make the Cupcakes
Preheat the oven to 180C/375F degrees.
In a bowl, whisk the butter and erythritol until smooth and creamy.
Add the eggs one at a time.
Add the coconut flour, cocoa powder, coconut milk, baking powder and salt and whisk until smooth.
Line a muffin tin with 10 cupcake liners
Spoon the cupcake mixture into the cupcake liners evenly.
Bake for 20-25 minutes until smooth.
Remove from the oven and set aside to cool.
Cut a well in the cupcakes and set aside the sponge.
Place a cherry in each cupcake well
Spoon the ganache over the cherry and fill the cupcake well to the top of the space.
Place the cut cupcake pieces on top of the ganache filling.
Pipe the cream around the top of the cupcake.
Place a cherry on the top of the cream
A a splash of rum to the chocolate cupcake wells before filling for an adult cupcake.The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.