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Chocolate-Orange Cupcakes

Chocolate-Orange Cupcakes

  • Yield: 12 Cupcakes 1x
  • Category: Dessert
  • Cuisine: American

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


Instructions

Cupcake Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Allow to cool completely on a wire rack before frosting.

Frosting Instructions

  1. Place chocolate, coconut oil, and nut butter in a microwave-safe bowl and heat for 30-second increments until melty when stirred.
  2. Mix in maple syrup , vanilla, and coconut milk and stir well.
  3. 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.

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