Chocolate Peanut Butter Cupcakes (F)
Servings 18 cupcakes
Ingredients
- 1 cup SweetEs fusion sweet
- 1 cup almond flour
- 1/2 cup defatted peanut flour
- 1/2 cup cocoa powder
- 1/4 tsp mineral salt
- 1 Tbsp aluminum free baking powder
- 1/2 tsp baking soda
- 1 Tbsp instant coffee
- 3 eggs
- 1 Tbsp vanilla extract
- 1/4 cup butter room temp
- 1/4 cup Nutiva buttery coconut oil melted
- 1/4 cup heavy cream
- 1/4 cup half n half
Instructions
- Preheat oven to 350.
- Place all dry ingredients in mixing bowl, whisk to combine
- Add wet ingredients, mixing after each addition
- Spoon into wells of paper lined muffin tin
- Bake at 350 for 20 minutes for regular cupcakes or 12 minutes for minis
Notes
~ for Dairy free option: Replace heavy cream and half and half with 3/4 cup unsweetened cashew milk.
Top with my Finger Lickin Butterfinger Frosting.