Chocolate Peanut Butter Cupcakes
Serving Size / Yield
- 1/2 C. blanched almond flour
- 1/4 C. coconut flour
- 1/4 C. unsweetened cocoa powder
- 1/4 tsp. sea salt
- 1/2 teaspoon baking soda
- 4 lg. eggs
- 2 Tbs. grapeseed oil
- 1/2 C. agave nectar
- 1/2 C. creamy roasted peanut butter
- 1/4 C. agave nectar
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners.
To make the batter, combine the almond flour, coconut flour, cocoa powder, salt and baking soda in a large bowl. In a medium bowl, whisk together the eggs, grapeseed oil and agave nectar. Blend the wet ingredients into the almond flour mixture with a handhled mixer until thoroughly combined.
To make the filling, combine the peanut butter, agave nectar, vanilla extract and salt in a medium bowl and mash together with a fork until smooth.
Scoop 1 tablespoon of the filling into each prepared muffin cup, then cover with 1/4 cup of batter.
Back for 20-24 minutes until a toothpick inserted 1/2 inch from the edge of the cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.