Paleo Chocolate Chip Cookie Cupcakes with Fudge Frosting

• Vegetarian
• Gluten free

• Refrigerated

  • 2 tbsp Almond milk
  • 1 Egg + 2 yolks

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 1/4 cup Almond butter, creamy
  • 4 tsp Maple syrup, pure

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Baking soda
  • 1/4 cup Coconut flour
  • 1/2 cup Coconut sugar, organic
  • 1/3 Cupenjoy life mini chocolate chips
  • 1/2 cup Enjoy life mini chocolate chips
  • 1 pinch Salt
  • 2 tbsp Tapioca flour
  • 2 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/2 cup Refined coconut oil, organic

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg + 2 yolks
• ½ cup organic refined coconut oil, melted and cooled (not hot)
• ½ cup organic coconut sugar
• 1 tsp pure vanilla extract
• 1 and ½ cups blanched almond flour
• ¼ cup coconut flour
• 2 tbsp tapioca flour
• 1 tsp baking soda
• pinch salt
• ⅓ cupEnjoy Life Mini Chocolate Chips
• ½ cup Enjoy Life Mini Chocolate Chips
• ¼ cup creamy almond butter
• 2 tbsp almond milk (or other non-dairy milk)
• 1 tsp pure maple syrup
• ½ tsp pure vanilla extract
• 1 can full fat coconut milk - refrigerated - thick part only*
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract

Directions

• Line a 12 cup muffin/cupcake pan with liners and preheat your oven to 350 degrees
• In a large bowl, whisk together the egg and yolks, coconut sugar, coconut oil and vanilla
• In another bowl, combine the almond flour, coconut flour, tapioca, baking soda and salt.
• Add the dry mixture to the wet and mix well until fully combined and smooth, then stir in the mini chocolate chips. Fill the 12 cupcake liners equally with the cookie cupcake mixture and bake in the preheated oven for 13-15 minutes, until just set, being careful not to over bake**
• Remove from oven, transfer to wire racks and allow to cool completely before frosting.
• In a small saucepan over very low heat, melt the chocolate chips while stirring, then stir in the almond butter. Remove from heat and whisk in the almond milk, maple syrup and vanilla until smooth, set aside to cool.
• With a blender or a whisk, beat the coconut cream until light and creamy, then add the maple syrup and vanilla.
• Once cupcakes have cooled, top with a layer of fudge, a dollop of whipped cream, and extra mini chocolate chips! Serve and enjoy! These taste even better after being refrigerated in my opinion! Stop in the refrigerator for up to 3 days.