Chocolate Cupcakes with Peanut Butter Frosting (Grain-Free)
For a Paleo or Dairy-free adaptation, use almond butter in place of peanut butter, 4 tablespoons room temperature palm shortening for the butter and canned coconut milk in place of the heavy cream. Frosting adapted from Barefoot Contessa.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: Makes 24 cupcakes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
Cupcakes:
- Use this recipe and bake at 350ºF for 20 minutes
Peanut Butter Frosting:
- 2/3 cup maple sugar(or coconut sugar)
- 1 tablespoon arrowroot
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon Celtic sea salt
- 1/3 cup heavy cream
Instructions
- Place the maple sugar and arrowroot in a coffee grinder or spice mill. Grind until the sugar is a fine powder. Pour the sugar mixture into a mixing bowl. Add peanut butter, butter, vanilla and sea salt to the sugar mixture. Beat on medium-high until smooth. Pour in cream and beat until smooth, about 30 seconds.
- Frost each cupcake with about 1 1/2 tablespoons frosting. Serve.