Our NEW Vanilla Chocolate Covered Coconut Cookie Bites are scrumptious on their own, but baked into the center of these Vanilla Bite Stuffed Chocolate Cupcakes really takes things to the next level! If you enjoy baking cupcakes, you will love trying something new, baking a Chocolate Covered Bite into the center!

Chocolate & coconut lovers, this one is for you! A light and fluffy grain free cupcake with tasty cashew cream-based frosting is finished off with the fun surprise of a Chocolate Covered Bite. A completely vegan dessert you and your friends can't get enough of!

Bring these beauties along to birthday parties, baby showers or bake sales. They are sure to be raved over! And maybe you'll be known as the genius person who thought to bake a cookie INSIDE a cupcake?!

A big thank you to Dani Breiner @danishealthyeats for this delicious recipe!

What You'll Need



For the chocolate cupcakes:


For the cashew cream frosting:

  • 1 ½ cups soaked cashews
  • ¼ cup maple syrup
  • 1 can coconut milk (just the solid part)
  • ¼ cup melted coconut oil
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • ¼ tsp sea salt


1. Preheat the oven to 350F. Line a cupcake tray with liners and set aside.

2. Combine all wet ingredients in a large bowl, whisking until completely combined.

3. Combine the dry ingredients in a small bowl. Slowly incorporate the dry ingredients into the wet, mixing just until your dough has formed and no lumps remain.

4. Divide the dough amongst the cupcake tins. Then, place in the oven for 18-20 minutes or until baked through. Remove from the oven and allow to cool.

5. Using a small spoon, gently stick it in the center of each muffin, hollowing out a little hole. Then, stick an Emmy’s Vanilla Cookie inside.

6. To make the cashew frosting, combine all ingredients in a food processor, processing until completely smooth. Frost each cupcake.

7. Enjoy!


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