Paleo Hostess Cupcakes

2 cups coconut flour

2 cups cocoa powder

2 tsp kosher salt

4 tsp baking soda

24 large eggs

2 cups grape seed or canola oil

4 cups organic blue agave

5 tbl + 1 tsp pure vanilla extract

Combine dry. Combine wet. Mix dry into wet, distribute into lined muffin tins, and bake 375F for 22 minutes. When cool poke hole with wooden spoon handle and fill with marshmallow creme (below)

2.7oz water

3/4 cup honey

3/4 cup pure maple syrup

3 large egg whites, room temp

1/3 tsp cream of tartar

1 tsp pure vanilla extract 

Stir together water, sugar, and honey in a small saucepan with candy thermometer.  Heat over medium high and DO NOT TOUCH (no further mixing). When the mixture reaches 220F start whisking egg whites and cream of tartar in stand mixer on high. When sugar mixture reaches 240F, remove from heat and pour a thin, steady stream into whisking egg whites. Add vanilla and continue whisking until mixture is glossy and thick. Add to piping bag and fill cooled cupcakes. 

1 cup Ripple (plant based dairy-, soy-, and nut-FREE) half and half

24oz Enjoy Life chocolate chips

1 tsp instant espresso powder

Melt ingredients together in a double boiler, spread over cooled and filled cupcakes. 

1 cup Swerve confectioners sugar substitute 

1/4 cup Nutiva shortening (blend of coconut oil and red palm shortening)

1/3 cup Ripple (plant based dairy-, soy-, and nut-FREE) half and half

1/8 tsp vanilla

Blend ingredients in stand mixer, add to piping bag and decorate with classic Hostess squiggles.