Three words suffice to describe the sensation that your taste buds experience when they simultaneously come into contact with the flavors of chocolate and peanut butter:
Best. Combo. Ever.
Told you I like writing :P.
- 2 cups almond flour
- 1/2 cup cocoa powder, sifted
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract, opt. (I think in enhances the chocolate flavor. Just my own opinion. At least it’s easier than making coffee.)
- 1/2 cup honey
- 6 eggs
Preheat oven to 350F.
Combine almond flour, coconut flour, cocoa powder, baking soda, and salt in a medium bowl. Add the rest of the ingredients and mix well to combine.
If you are using a regular muffin pan, place cupcake liners into the cavities. If you are using a silicone pan, place it on a baking sheet first so I doesn’t flop around when you transport it. Fill each cavity with about 1/4 cup batter.
Bake for 20-30 minutes. Cool. Remove to a cooling rack to cool completely.
- 1/2 cup peanut butter (or almond butter or sunflower seed butter)
- 1/2 cup yogurt (weird, I know…I would have used cream cheese but we didn’t have any at the time; but it worked and tasted great!)
- 3 tbs. honey
- 2 tbs. butter, softened
Whip everything together until combined. Stuff into a piping bag and decorate cooled cupcakes. If you feel like making some Paleo peanut butter cups (I will be posting a recipe soon!), go ahead and top each cupcake with one. I promise no one will complain.