Chocolate Cupcakes with Peanut Butter Frosting

Chocolate cupcakes with peanut butter frosting.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.


  1. The chocolate peanut butter cupcakes look delicious Kayla!

    • Thanks! Everyone thought they tasted good :). They liked them better than the bacon cupcakes.
      And congratulations; you’re my first commenter :).

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