Key Ingredients to make Paleo Chocolate Cupcakes
– Almond flour – Cocoa powder – Salt – Baking soda – Canned pumpkin – Eggs – Maple Syrup – Coconut oil – Almond butter – Vanilla – Chocolate chips
Mix almond flour, cocoa, salt, and baking soda in a small bowl. In a larger bowl, whisk pumpkin and eggs until smooth. Incorporate maple syrup, oil, almond butter, and vanilla until smooth.
Combine dry ingredients with wet, stirring well. Optionally, fold in chocolate chips.
Spoon batter into cupcake tin, filling 3/4 full. Bake 15-17 minutes or until toothpick comes out clean. Allow cupcakes to cool fully before frosting.
For the frosting: Blend all frosting ingredients in a food processor until smooth, scraping sides as needed. Chill in the fridge for 30 minutes. Pipe onto cooled cupcakes and garnish with additional crushed peanut butter cups.