Paleo Double Frosted Cupcakes
My coworkers and I had been so busy at work this past week so I brought in some treats for them. Since they loved my chocolate cupcakes, I figured I’m gonna make a repeat but with a little added extra… double frosting! This almond butter and chocolate frosted chocolate cupcakes were pure heavenly bliss when you take your first bite. You wouldn’t stop at one. That’s why these little bad boys were gone in seconds.
Paleo Chocolate Cupcakes
1/4 cup honey (may adjust according to preferred sweetness)
1/2 cup melted grassfed butter or coconut oil
2 free range eggs
1/2 tsp vanilla
1 & 1/2 cups almond meal
1/4 cup raw cacao powder
1/4 cup melted paleo approved chocolate chips
1 tsp aluminum free baking soda
1/4 tsp salt
Combine the dry ingredients and wet ingredients separately then slowly incorporate the dry ingredients into the wet. Blend well.
Preheat oven to 350F
Pour about 1/4 cup of the mixture into each lined muffin cup.
Bake for 15 minutes or until the middle of the cupcake rises. Makes 8 standard size cupcakes. Let it cool down before frosting.
1 can coconut cream
1/2 cup raw honey (may adjust according to preferred sweetness)
1 pinch salt
5 teaspoons arrowroot powder
1 tablespoon water
3/4 cup coconut oil
In a medium saucepan, heat coconut milk, honey and salt, simmer for 10 minutes.
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Mix contents of saucepan with a hand blender. Whisk vigorously to combine, then bring to a boil, briefly, until shiny.
Remove pot from heat and very gradually blend in coconut oil with a hand blender.
Divide the mixture in two mixing bowls. One for the chocolate frosting, the other for the almond butter frosting.
In a double broiler melt 1/2 cup of semi sweet paleo approved chocolate chips and then slowly add the coconut cream mixture while blending.
Allow to cool for 10 minutes.
Place pot in freezer for 30-60 mins, until frosting is firm to the touch.
Remove from freezer or refrigerator and blend again with a hand blender, until fluffy and retains its form. If it gets too runny, that means you didn’t add enough chocolate chips or it needs more time in the freezer.
Almond Butter Frosting
While the other half of the frosting mixture is still hot, add 1/2 cup organic almond butter and vanilla beans (taken from 1 stalk of vanilla bean). Mix with a hand blender until shiny. Freeze for about 30 minutes to 1 hour until it’s firm to the touch. Blend again until frosting is fluffy and retains its form.
Frost each cupcake with almond butter and chocolate frosting. Add a few chocolate chips on top. Enjoy your chocolate overload!