Creamy Chocolate-Filled Cupcakes

1. Use a fine mesh strainer to sift the cocoa powder over a mixing bowl. Then whisk in all the remaining chocolate filling ingredients and pour the mixture into a container. Place the container in the freezer for 15 minutes.
2. Take the chocolate filling mixture out from the freezer. The mixture should be somewhat solid but soft to work with. The coconut oil will be slightly separated from the mixture. Transfer the filling mixture into a food processor. Blend the mixture together briefly.
3. Scoop out approximately 1 tablespoon of the filling mixture at a time and roll it into a ball. It will yield about 12 balls.
4. Place the balls on a plate and cover with plastic wrap (or use another covered container) and return it back to the freezer to chill for at least 1 hour.
5. Preheat the oven to 350°F. Lightly spray a 12-count standard size muffin tin with vegetable oil spray or butter (use vegan butter if desired).
6. Sift and whisk all the dry ingredients together in a mixing bowl. Set aside.
7. Whisk all the wet ingredients together in another mixing bowl. Mix the dry ingredients into the wet mixture and stir until just combined.
8. Scoop out approximately 1 tablespoon of the cake batter and place it on the bottom of each of the prepared muffin cups. Place one chocolate ball into each muffin cup. Fill the muffin cups with more cake batter, making sure the chocolate balls are surrounded and covered with cake batter.
9. Bake for 18 minutes until the cupcakes are springy. Remove from oven. Let them cool in the pan for 5 minutes, then carefully transfer to a wire cooling rack. Serve warm.