Chocolate Chip Cupcakes with Almond Butter Frosting
Ingredients for the cupcakes
50g coconut flour
50g ground almonds
1 tsp baking powder
Pinch vanilla powder or 1tsp vanilla extract
2 tablespoons organic cocoa powder - I like Green & Blacks
3 tablespoons melted butter or coconut oil
2 eggs, whisked
3 tablespoons maple syrup
100ml almond or coconut milk
100g dark chocolate chips (at least 75%)
For the Frosting
80 almond butter (I used Pip & Nut)
1 tablespoon almond milk
1 tablespoon cocoa powder
2 tablespoons maple syrup
Method
Preheat oven to 180c. Line a cupcake tray with 6 paper cases.
Mix the dry ingredients in a bowl. Add the eggs, syrup and butter or oil and mix into dry ingredients. Slowly add the milk, beating well with a wooden spoon. Mix in the chocolate chips.
Spoon the mixture into the cases. Bake for 20-25 minutes until a skewer comes out clean. Leave to cook on a wire tray until cool.
Mix together the frosting ingredients then whisk with an electric whisk until light and fluffy. Leave in the fridge for 20 minutes then spread on the cupcakes.
