Paleo Chocolate Cupcakes
Ingredients
The Cupcakes
-
1
cup
almond flour
-
⅔
cup
cocoa powder
-
½
tsp
salt
-
1
tsp
baking soda
-
1
cup
canned pumpkin
-
4
large
eggs
-
½
cup
maple syrup
-
½
cup
coconut oil
-
1
cup
almond butter
-
1
tsp
vanilla
-
¾
cup
chocolate chips (optional)
Peanut Butter Frosting
-
1
package
firm tofu
-
¾
cup
natural salted peanut butter
-
⅓
cup
maple syrup
-
1
tsp
vanilla
-
to taste
crushed peanut butter cups (optional)
Instructions
- Preheat the oven to 350°F and line the cupcake tin with liners.
- In a small bowl, mix almond flour, cocoa powder, salt, and baking soda.
- In a larger bowl, whisk the pumpkin with the eggs until smooth.
- Add maple syrup, coconut oil, almond butter, and vanilla to the pumpkin mixture and beat until smooth.
- Combine the dry ingredients with the wet ingredients, stirring until fully mixed. Optionally fold in chocolate chips.
- Scoop the batter into the cupcake tins, filling them about ¾ full.
- Bake for 15-17 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, blend all ingredients in a food processor until smooth, scraping down the sides as needed.
- Chill the frosting in the refrigerator for at least 30 minutes.
- Once the cupcakes are cooled, pipe the frosting on top and optionally add crushed peanut butter cups.
Nutrition Facts (estimated)
Servings
14 cupcakes
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
150mg
Cholesterol
70mg
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