Peanut Butter Filled Dark Chocolate Cupcakes with Strawberry Rose Frosting
Decadent dark chocolate cupcakes oozing with natural peanut butter and topped with strawberry rose frosting made gluten free, oil free and dairy free for a perfect Valentine's Day treat!
Servings: 12
Ingredients
for the cupcakes
- 3 eggs large
- 1/2 cup honey
- 1/3 cup coconut milk full fat
- 1/2 cup unsweetened applesauce
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder I used half special dark
- 1/4 cup tapioca flour
- 2 tsp vanilla extract
- 1 tsp baking soda
- pinch sea salt
- 10-12 tbsp peanut butter, crunchy and Almond butter for PALEO Naturally More
for the frosting
- 1 can coconut cream chilled for at least 48 hours
- 1 cup freeze dried strawberries
- 1/2 cup powdered erythritol
- dried rose petals optional
- chocolate hearts optional
Instructions
- 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.
Notes
NOTE: For paleo use ALMOND BUTTER and do not use candy hearts.