Friday, October 21, 2016

Chocolate Cashew Butter Cupcakes

Chocolate Cashew Butter Cupcakes
Halloween season is here, and since I never got around to posting this deliciously spooky dessert last year, I figured I might as well get it out there before the holiday passes me by. I actually cannot believe I haven't made them again since last year.  Too many new recipes to try and not enough people to eat everything, so I often don't make things twice. But after rereading the ingredients and jogging my memory with the photos, I think I'll have to make an exception.  These cupcakes are made without any flour, so they are gluten free, and because the base is cashew butter (you could definitely use any other nut butter you prefer) and eggs, they are high in protein. They are still a dessert, with a good amount of pure maple syrup, and some sugar. The Nutella frosting and skeleton decoration make them a extra sweet treat, but this is Halloween after all, and I did save some of the plain cupcakes for a semi-healthy, pre-workout, morning meal. The coolest part about this recipe was that I decorated the cupcakes at home and then transported them almost two hours to a party, and only one of the skeletons' arms fell off. They were a huge hit and so cute to look at.  And terrifyingly tasty to eat!

Chocolate Cashew Butter Cupcakes
the brand I used

1 (16 ounce) jar cashew (or almond) butter
4 organic eggs
1 1/4 C. pure maple syrup
1 T. pure vanilla (or almond) extract
1/2 C. dark cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 ounces unsweetened chocolate, melted
6 T. organic white sugar
1 T. organic virgin coconut oil

In a large stand mixer, combine the cashew butter and the eggs for a minute or two, then add in the maple syrup and vanilla extract.  In a small bowl, sift together the cocoa powder, baking powder, baking soda, and salt and add to the mixer.  In a small saucepan or in a microwave safe dish, slowly melt the unsweetened chocolate together with the sugar and the coconut oil and immediately add to the mixer and beat for another minute.  Spoon batter into lined cupcake tins and bake at 325F for 30 - 35 minutes* (makes 18 cupcakes).  Let cool for a few minutes before removing carefully from the pans. Let cool completely before assembling and adding frosting.  Store in the refrigerator for up to a week.
* check after 25 minutes, and at 5 minute intervals after that to ensure you don't overcook them :)

cashew butter, eggs, maple syrup and vanilla

mixing the batter

getting ready to bake

hot from the oven

ready for a Halloween party

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