Ingredients

The following ingredients have 9 Servings
  • For the Cupcakes:
  • 3 eggs
  • 1/2 cup canned full fat coconut milk
  • 1/3 cup coconut oil (melted)
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1/4 cup coconut flour
  • 1/3 cup unsweetened cocoa powder
  • 3 tbsp arrowroot powder (tapioca would work as well)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • For the Ganache Icing
  • 2/3 cupEnjoy Life mini chocolate chips (or other dairy free choc chips)
  • 2 tbsp full fat coconut milk (thick part from the can)
  • 1 tsp pure vanilla extract
  • *1/4 cup maple almond butter (I used MaraNatha)
  • *For a nut-free option you can omit the almond butter or replace with 1/4 cup coconut or sunflower butter if you wish.

Instruction

  • Preheat your oven to 350 degrees. Make sure your wet ingredients are at room temp to start, and prepare a cupcake pan either will liners or by greasing the cups with coconut oil.
  • In a large bowl, whisk together the eggs, coconut milk, melted coconut oil, maple syrup, and vanilla extract until well combined.
  • In a separate medium bowl, combine the coconut flour, cocoa powder, arrowroot powder, baking soda and powder and salt.
  • Slowly whisk the dry ingredients into the wet, and then use an electric hand blender or whisk to make the batter smooth, if needed.
  • Fill 10 cupcake liners/cups about 3/4 full (they won't rise much) until the batter is used up. Bake in the preheated oven for 20 minutes, or just until a toothpick inserted in the center of one comes out clean. After a minute, remove the cupcakes from the pan and cool on a wire rack.
  • To Make the Ganache Icing:
  • In a small saucepan over very low heat, combine the icing ingredients until melted and smooth. Remove from heat and let cool.
  • When the cupcakes have cooled about halfway (they can be a bit warm still) spoon icing evenly over each cupcake. The icing will become more solid as it cools but will still be creamy at room temp.
  • If you have extra chocolate icing, pour the remainder into cupcake liners about 1/4 of the way, and put in the freezer. Once they're solid, you have a chocolate almond butter cup!