• 4 eggs
  • ¼ cup organic maple syrup
  • ¼ cup coconut oil, melted and cooled
  • 2 ½ tsp pure vanilla extract, divided
  • ⅓ cup + 2 tbsp full fat coconut cream, divided
  • 2 cups blanched almond flour
  • ¼ cup arrowroot flour
  • ¾ tsp baking soda
  • 1 cup 80% cacao chocolate chips
  • 2 tbsp almond or cashew butter
  • Cacao powder, for serving (optional)
  1. Preheat your oven to 350°F and line a cupcake tin with 12 paper liners.
  2. Whisk the eggs, maple syrup, coconut oil, 2 teaspoons of vanilla, and 2 tablespoons of the coconut cream in a medium bowl.
  3. In a large bowl, combine the blanched almond flour, arrowroot flour, and baking soda.
  4. Add the wet ingredients to the dry and mix until smooth, being careful not to over-mix.
  5. Pour the batter evenly into the cupcake liners and bake for 15 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. Remove from the oven and set on a cooling rack.
  6. While the cupcakes are baking, make the frosting: Melt the chocolate chips with 2/3 cup of coconut cream in a small saucepan over very low heat, whisking constantly. Once the frosting is melted, remove it from the heat. Add the almond butter and remaining ½ teaspoon of vanilla. Stir until it's smooth and shiny, then let cool until thick and spreadable.
  7. Use a knife to frost the cupcakes, or dip the cupcakes into the frosting and swirl it around before flipping back up. Sprinkle with cacao powder, and enjoy!