Paleo Chocolate Cupcakes with Almond Butter Frosting

Paleo chocolate cupcakes with almond butter frosting

Today, please welcome Stacy from Paleo Gone Sassy to the blog! She is sharing these awesome Paleo chocolate cupcakes with us! 

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Stacy says: When making the almond butter frosting.  Always keep your palm shortening at room temperature.  As you whisk, it will break down and blend into the almond butter and maple syrup.  If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes.  This will cause the frosting to set further and make your piping look much more pretty.

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Paleo Chocolate Cupcakes with Almond Butter Frosting

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Servings

MetricUS Imperial

Ingredients

• Chocolate Cupcake Ingredients:
• 4 eggs
• 1/2 cup maple syrup
• 1/2 cup coconut oil
• 2 tsp pure vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 cup unsweetened cocoa powder
• 2 cups blanched almond flour
• 1 tbsp coconut flour
• Almond Butter Frosting Ingredients:
• 1/2 cup palm shortening
• 1/2 cup pure maple syrup
• 1 tbsp tapioca flour
• 2 tsp pure vanilla extract
• 1/3 cup almond butter
• 1/4 tsp cinnamon

Servings MetricUS Imperial Ingredients Chocolate Cupcake Ingredients: 4 eggs 1/2 cup maple syrup 1/2 cup coconut oil 2 tsp pure vanilla extract 1 tsp baking powder 1 tsp baking soda 1/4 cup unsweetened cocoa powder 2 cups blanched almond flour 1 tbsp coconut flour Almond Butter Frosting Ingredients: 1/2 cup palm shortening 1/2 cup pure maple syrup 1 tbsp tapioca flour 2 tsp pure vanilla extract 1/3 cup almond butter 1/4 tsp cinnamon

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Chocolate Cupcake Directions
2. Preheat oven to 350 degrees
3. Whisk together maple syrup, coconut oil, eggs and vanilla.
4. In a separate bowl, combine baking powder, baking soda, cocoa, almond flour and coconut flour.
5. Stir the dry ingredients in with the wet.
6. Place batter in an oiled cupcake pan.
7. Bake for 15-18 minutes, until center is cooked.
8. Allow cupcakes to cool (about a hour) prior to icing them.
9. Almond Butter Frosting Directions
10. Place all ingredients except tapioca flour in a bowl and whisk together.
11. Whisk until the frosting is smooth and there a limited bumps.
12. Whisk in tapioca flour and blend in well.
13. Spread immediately or place in the refrigerator for a harder consistency.

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