1/2 cup unsweetened cocoa powder I used half special dark
1/4 cup tapioca flour
2 tsp vanilla extract
1tsp baking soda
10-12tbsppeanut butter, crunchy and Almond butter for PALEONaturally More
for the frosting
1cancoconut creamchilled for at least 48 hours
1cupfreeze dried strawberries
1/2cup powdered erythritol
dried rose petalsoptional
Preheat oven to 350 F and prepare a cupcake pan with 12 liners. In a mixing bowl, stir together the dry cupcake ingredients. In another bowl, stir together the eggs, honey, applesauce, coconut milk and vanilla until well combined. Add your dry ingredients to your wet and whisk until a smooth batter forms. Distribute the batter between the cupcake liners. Bake for 18-20 minutes. Remove and let cool completely.
While cupcakes are cooling, prepare your frosting. Place the freeze dried strawberries into a food processor or blender and blend until in powder form. Beat the thick coconut cream using a stand alone mixing or a handheld mixer until light and fluffy. Add the freeze dried berry powder and powdered erythritol and mix until combined. Transfer to piping bag and set aside.
Once the cupcakes have cooled, use the bottom a piping tip to hallow out the centers of the cupcakes. Spoon about one tablespoon of Naturally More peanut butter or almond butter into each center. Decorate cupcakes with frosting and top with rose petals and chocolate hearts if desired.
NOTE: For paleo use ALMOND BUTTER and do not use candy hearts.