1/2cup unsweetened cocoa powderI used half special dark
1tspbaking powder
1 tsp baking soda
1/4tspfinely ground sea salt
whipped ganache frosting
1cupcoconut milkfull fat from the can
2cupLily's Dark Chocolate Baking Barchopped
chocolat sprinkles
Instructions
whipped ganache frosting
Place the chopped chocolate into a heat proof bowl and place the coconut milk into a small pot and turn on medium heat. Bring the milk to a boil and then remove it from the heat. Pour the milk over the chocolate and let it sit for 4 minutes. After 4 minutes, whisk the mixture until a smooth chocolate forms. Cover and chill in the refrigerator for the next 30-40 minutes.
cupcakes
In a bowl of a mixer, add the eggs and brown sugar and beat on low speed using the whisk attachment until smooth, about 1 minute. Add in the almond milk, coconut oil and vanilla and continue mixing until combined.
Sift in the dry ingredients (almond flour, arrowroot flour, cocoa powder, baking powder, baking soda and salt) and then continue mixing on a low speed until no lumps remain. Let the batter sit for 10-15 minutes minutes.
Meanwhile, preheat the oven to 350 F. Once the oven is heated, prepare a cupcake pan with 12 liners. Fill the liners about 3/4 full with batter. Bake the cupcakes for 18-22 minutes. Let cool.
Remove the chocolate ganache from the refrigerator, it should be very thick, that’s exactly how you want it. Use a handheld mixer to beat the chocolate until it’s light and fluffy, about 1-2 minutes. Place the whipped ganache into a piping bag and decorate cupcakes. Finish cupcakes with sprinkles and serve. Store cupcakes in the refrigerator.
Notes
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram! I love to see all your creations!