Ingredients
Scale
Cupcake Ingredients
- 4 Cups Blanched Almond Flour
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 Cup Coconut Oil, melted + extra for the pan
- 1/2 Cup Freshly-Squeezed
Orange Juice (zest it before juicing, though!) - 1/2 Cup 100% Pure Maple Syrup
- Zest of 1 Large Orange (approx. 1 TB)
- 3 Large Eggs
Frosting Ingredients
- 4 ounces Unsweetened Baking Chocolate (cacao), roughly chopped
- 1/4 Cup Coconut Oil
- 1/2 Cup Nut Butter (Almond or Cashew work best)
- 1/3 Cup 100% Pure Maple Syrup
- 1 TB Vanilla Extract
- 1/2 Cup Full-Fat Coconut Milk (in the can)
Instructions
Cupcake Instructions
- Preheat oven to 350-degrees and line a muffin pan with liners (or use Silpat muffin molds). To avoid cupcake-top stickage, feel free to grease the top of the muffin pan with coconut oil.
- Whisk together dry ingredients in one bowl (almond flour through salt) and the wet (oil through eggs) in another. Combine the two and mix until just combined.
- Scoop batter into muffin pan or molds and bake for 20-25 minutes or until a toothpick inserted into the center of one comes out clean.
- Allow to cool completely on a wire rack before frosting.
Frosting Instructions
- Place chocolate, coconut oil, and nut butter in a microwave-safe bowl and heat for 30-second increments until melty when stirred.
- Mix in maple syrup , vanilla, and coconut milk and stir well.
- Refrigerate until it is thick enough to spread without dripping (unless you want a drippy sauce). Feel free to whip with a hand- or stand-mixer to make a bit more fluffy.