This recipe makes 4 cupcakes.
1/4 cup peanut butter
3 TB maple syrup
1 egg yolk
1/4 cup milk (I used hemp milk this time)
1/4 tsp vanilla
1/4 tsp sea salt
4 TB almond flour
3 TB coconut flour
1 TB arrowroot powder
1/8 tsp baking soda
3 TB dark chocolate chips (or chopped chocolate)
Heat oven to 350. Have all ingredients at room temperature.
Cream peanut butter in a bowl using a large mixing spoon.
Add egg yolk and maple syrup to the peanut butter and cream until well combined.
Add vanilla extract to milk. Add the milk mixture to the peanut butter mixture in 3 additions, creaming well after each addition.
Stir dry ingredients together. Add dry ingredients to wet ingredients in 3 additions, folding each addition into the mixture until combined.
Fold in chocolate.
Bake in cupcake molds (I absolutely love my Silpat cupcake molds) for 35 minutes, rotating the pan halfway through.
Remove from the oven and let sit for 5 minutes. Remove the cupcakes from the molds and allow them to come to room temperature.
1/4 cup + 1TB peanut butter
Large pinch of sea salt
1/4 cup maple syrup
1 TB cacao powder
1/8 tsp vanilla
Allow all ingredients to come to room temperature.
When the cupcakes are cooled, add all frosting ingredients to a bowl (sift the cacao powder if it’s lumpy) and stir or whisk until well combined.
Spread or pipe the frosting onto the cooled cupcakes and enjoy!