Chocolate & Coconut Barfi Cupcakes

Makes 12 Cupcakes

Whilst I am not claiming cupcakes are a health food, these cupcakes are certainly healthier than most Indian desserts but will still be a hit with both young and old!

These take me back to when my grandfather used to cut squares of barfi at home and I used to sneak in and steal the chocolate on top!

I love using 70-85% dark chocolate and adding plant milk cuts through any bitterness. Did you know that dark chocolate contains flavonoids which are powerful antioxidants?

You can substitute the wholewheat flour for gluten free flour and it will work just as well.

Ingredients

Dry Ingredients:

1 cup almond flour

½ cup whole wheat flour – I used wholemeal spelt flour (or gluten-free flour mix for gluten-free version)

½ cup desiccated coconut (unsweetened)

1 tsp baking powder

¼ tsp baking soda

1.5 tsp ground cardamom

Pinch of salt

Wet Ingredients:

¾ cup plant-based milk

⅓ cup maple syrup or date syrup

¼ cup unsweetened applesauce (for moisture)

1 tsp vanilla extract

Chocolate Layer and Garnish (Optional):

3/4 cup dark chocolate (70% or higher, chopped or chips)

2 tbsp almond milk (or other plant-based milk)

Chopped pistachios, slivered almonds, or toasted coconut for garnish (optional)

Method

1. Preheat the Oven

   Preheat your oven to 175°C (350F) and line a 12-cup muffin tin with cupcake cases.

2. Prepare the Dry Ingredients

   In a large bowl, whisk together the almond flour, whole wheat flour (or gluten-free flour), desiccated coconut, baking powder, baking soda, cardamom, and salt until well combined.

3. Mix Wet Ingredients

   In a separate bowl, whisk together the plant-based milk, maple syrup (or date syrup), applesauce, and vanilla extract until smooth and well-mixed.

4. Combine Wet and Dry Ingredients

   Slowly pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. Do not overmix to ensure the cupcakes remain light and soft.

5. Fold in Dark Chocolate

   Fold in half of the dark chocolate pieces or chips, ensuring they're evenly distributed throughout the batter for little bites of chocolate in each cupcake.

6. Spoon into Cupcake Liners

   Evenly divide the batter into the muffin tin, filling each liner about ⅔ full to allow for rising.

7. Bake

   Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the centre comes out clean, with just a few crumbs. The cupcakes should have a soft, slightly crumbly texture like barfi.

8. Prepare Chocolate Layer (Optional)

   While the cupcakes are cooling, melt the remaining dark chocolate with 2 tablespoons of almond milk (or other plant-based milk) over low heat, stirring until smooth. This creates a rich chocolate layer to top the cupcakes.

9. Frost and Garnish

   Once the cupcakes are fully cooled, drizzle or spread the melted chocolate on top. Garnish with chopped pistachios, slivered almonds, or toasted desiccated coconut for extra texture and flavour.

10. Serve and Enjoy

    Allow the chocolate topping to set (you can refrigerate briefly if needed), then serve and enjoy these coconut-infused, soft barfi-style cupcakes!