I have made these cupcakes many, many times! Sometimes we make them plain and call them muffins. Sometimes we add chocolate chips to the batter and call them chocolate chip muffins. Sometimes we add the chocolate chips and frost them and call them chocolate cupcakes!

They are yummy anyway you make them! They are also grain-free, dairy-free, and egg-free.

Both the cupcake recipe and the frosting recipe are from this book.

Chocolate Brownie Cupcakes

Dry Ingredients:
3 cups blanched almond flour
1/2 cup cocoa powder
1/4 cup arrowroot powder
2 tsp baking powder
1/2 tsp sea salt

Wet Ingredients:
1 cup coconut milk
1/2 cup honey
1/4 cup melted coconut oil
2 tsp vanilla
1 tsp almond flavoring

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

In a bowl whisk together the dry ingredients. Break up any lumps with your fingers. In a separate bowl, whisk together the wet ingredients. Add the wet to the dry and whisk together well.

Spoon batter into cups. Bake 30 minutes. Let cool 10 to 15 minutes before removing from pan and transferring to a wire rack. They are very fragile when hot. They firm up once completely cool.

Chocolate Avocado Frosting

one large ripe avocado mashed (about 1/2 cup)
3 to 4 tablespoons honey or pure maple syrup
3 to 4 tablespoons cocoa powder
2 tablespoons melted coconut oil
1 1/2 tsp vanilla
1 tsp almond flavoring
1/2 tsp lemon juice

Place all in a food processor with the “s” blade. Process till smooth and creamy. Chill in fridge for two hours before using. Yield: 1 cup and plenty for twelve cupcakes

SO yummy!!

Enjoy!!!