Ingredients
- 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!
