Chocolate Peanut Butter Cupcakes

Author: The Allergy Free Family

Cupcake Ingredients:

1/2 cup peanut butter (peanuts only)
1/2 cup honey
1/3 cup coconut oil – melted
3 eggs
2 tsp vanilla extract
1/2 cup raw cacao powder (can sub for unsweetened cocoa)
1/4 cup almond flour
1 tsp baking soda
1 tsp apple cider vinegar
1/2 tsp sea salt

In a mixer, mix peanut butter, honey, oil and vanilla until well blended. Next add eggs one at a time. Once that batter is well mixed sift in the cacao powder, almond flour, baking soda, and salt.  Lightly mix, then add ACV until well incorporated. Pour batter into a lined mini muffin pan. Use cupcake liners and fill about 2/3 full. Bake on 350 for 10- 12 minutes.

Frosting Ingredients:

3/4 cup raw cacao powder (can sub for unsweetened cocoa)
1/2 cup organic palm shortening (we use Spectrum or Nutiva brand)
1/2 cup honey
1/4 cup peanut butter (peanuts only)
1/4 tsp sea salt
2 tsp vanilla extract
3 tbs filtered water

Mix all ingredients with an electric mixer until smooth and creamy. You can add more water a little at a time (like a tsp) if you want the frosting thinner.

Once cupcakes are cool, frost and serve!