The BEST grain free chocolate cupcakes you will EVER have topped with our favorite peanut butter frosting!
Grain-Free Double Chocolate Cupcakes with Dairy-Free Peanut Butter Frosting
Happy Birthday to my sweet J!! Tomorrow, February 16th, 2018, you will have been on this earth for 27 years and I CAN’T WAIT to celebrate you. If we’re talking numbers, today there are officially 58 days until our wedding. Where is the time going?!
These cupcakes kick off “the month of J”; the rest of the recipes in February will be a compilation of my fiance’s favorites because celebrating him is my favorite. Confession: I like his birthday more than my own. I can shamelessly celebrate the best person on the planet without feeling like the center of attention. How great is that? I often gush about how much I love this guy, so I’ll save you the mushy details, BUT just so you know, this blog as we know it would probably not even exist without him, so we all really owe him our tastebuds for being my rock through this blogging journey.
Anyway, these cupcakes – they are DANG good friends. I made them for our family birthday celebration last week and after a few small tweaks to the cupcakes, they’re perfect. We love healthier treats in our house so we can indulge a little without feeling TERRIBLE. So, these are packed with better for you swaps like almond meal, coconut flour, ghee & my favorite frosting base – full-fat coconut milk.
I promise these are easy to make, and you won’t even feel the need to open a box of cake mix for the next birthday or celebration in your family. SO, cheers to chocolate, peanut butter, and my sweet J-Man. I love you, sweetheart.
LET’S GET TO IT!
HERE’S WHAT YOU’LL NEED (hint – set everything out before you start baking):
Semi-sweet chocolate chips – opt for dairy-free if need be
Almond milk (or non-dairy milk)
Almond (or cashew) meal
Full fat coconut milk (put these in the fridge overnight before making this!)
Grain-Free Double Chocolate Cupcakes with Dairy Free Peanut Butter Frosting
- Yield: 12 1x
- 1 cup semi-sweet chocolate chips – opt for dairy-free if need be, divided
- 1/2 cup coconut sugar
- 1/3 cup ghee
- 2 eggs
- 3/4 cup peanut butter, divided
- 1/2 cup almond milk (or non-dairy milk)
- 2 teaspoons vanilla extract, divided
- 3/4 cup almond (or cashew) meal
- 1/4 cup coconut flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch sea salt
- 2 – 16oz. cans of full-fat coconut milk (put these in the fridge overnight before making this!)
- 1 cup Powdered sugar
- The night before or 8 hours prior to making this, place the coconut milk in the fridge.
- Preheat the oven to 350 degrees and line a muffin tin.
- Boil a pot of water and turn it to simmer. Place a glass bowl over top, creating a double boiler, and add 1/2 cup of the chocolate chips and allow them to melt.
- Add the coconut sugar, ghee, and 1/4 cup of the peanut butter to a bowl. Mix with a standing or handheld mixer. Add the eggs, one at a time, beating after each addition.
- Add the milk, melted chocolate, and 1 teaspoon of the vanilla and mix well.
- In a separate bowl, whisk together the almond meal, coconut flour, cocoa, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet slowly. Fold in the remaining chocolate chips
- When everything is incorporated, scoop the batter evenly among the muffin cups. Don’t be afraid to fill them almost all of the way; they don’t rise as high as a standard cupcake.
- Place in the oven for 20-25 minutes.
- While the cupcakes cool, make the icing.
- Remove the chilled coconut milk from the fridge. Open the cans and drain out the clear liquid and scoop the solid cream into a bowl with the peanut butter, powdered sugar, and remaining vanilla.
- Beat with a standing or handheld mixer until fluffy.
- Ice the cooled cupcakes as desired and ENJOY!
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