Grain-Free Double Chocolate Cupcakes with Dairy Free Peanut Butter Frosting

  • Yield: 12 1x



  1. The night before or 8 hours prior to making this, place the coconut milk in the fridge.
  2. Preheat the oven to 350 degrees and line a muffin tin.
  3. 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.
  4. 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.
  5. Add the milk, melted chocolate, and 1 teaspoon of the vanilla and mix well.
  6. In a separate bowl, whisk together the almond meal, coconut flour, cocoa, baking soda, baking powder, and salt.
  7. Add the dry ingredients to the wet slowly. Fold in the remaining chocolate chips
  8. 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.
  9. Place in the oven for 20-25 minutes.
  10. While the cupcakes cool, make the icing.
  11. 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.
  12. Beat with a standing or handheld mixer until fluffy.
  13. Ice the cooled cupcakes as desired and ENJOY!