Tasty Tuesday - Chocolate Peanut Butter Cupcakes!!

Chocolate Peanut Butter Cupcakes

(MAKES 12 CUPCAKES)

INGREDIENTS

1 ½ c almond meal

¼ c cocoa powder or 2 TBSP of Special Dark Cocoa Powder

1 tsp baking powder

2 eggs

2 tsp vanilla extract

¼ cup coconut oil

¼ c unsweetened vanilla coconut milk

2 T Coconut Nectar

Directions

1.     Preheat oven to 350 F.

2.     Combine almond meal, cocoa powder and baking powder.

3.     Add the eggs, oil, vanilla, milk and nectar then mix well to form a smooth batter.

4.     Spoon into 12 small individual cupcake tins.

5.     Bake for 25 minutes until puffed and cooked through – make sure not to overcook.

6.     Serve alone or topped with Peanut Butter Icing

+ notes & inspiration +

For nut free cupcakes substitute almond meal for ¼ cup coconut flour, increase eggs to 4 in place of 2 and add another tablespoon honey or maple syrup.

Peanut Butter Icing

Ingredients

½ c all natural peanut butter (kind with only peanuts as ingredients)

1/3 c of unsweetened vanilla coconut milk (or dairy free milk of choice)

Directions

1.     Place peanut butter and milk in a nutribullet or blender. Blend together until get a frosting consistency.

2.     Top cupcakes using ½ TBSP of frosting for each cupcake.