Chocolate PB&J Cupcakes
Hands On Time: 15 minutes
Total Time: 45 minutes
Calories – 311 kcal
Net Carbs – 3.5g
Fat – 30.1g
Protein – 5.9g
Chocolate. Nut butter. Jam.
Do I need to write any more or have I told you everything that you need to hear?
These deliciously tender chocolate cupcakes have a secret core of sugar-free jam and are topped with a lush Cashew Nut Butter flavored frosting.
This recipe makes 12 cupcakes or 6 muffins.
¼ cup of cocoa powder
1 cup of almond meal
½ cup of Sukrin Peanut Flour
1 teaspoon of baking powder
2 teaspoons of vanilla
1/4 cup of melted coconut oil (measure liquid)
¼ cup of almond milk/coconut milk
2 Tablespoons of Sukrin Gold Syrup
12 teaspoons of sugar-free jam (any flavor)
1 cup of butter, softened
1 cup of Sukrin Icing
2 Tablespoons of heavy cream
¼ cup of Organic Cashew Nut Butter
Pre-heat oven to 320° F
Place almond flour, cocoa, peanut flour and baking powder in a large mixing bowl.
In a second bowl, mix together your liquid ingredients.
Add to the dry ingredients and mix until combined.
Spoon into your cupcake or muffin cases.
Bake for 25 minutes.
Remove from the oven and let cool on a rack.
While the cakes cool, add all frosting ingredients to your stand mixer bowl and mix on high until light and fluffy.
Spoon into a piping bag fitted with your tip of choice.
Use an apple corer to remove the center of each cupcake, retaining a small piece to use as a plug.
Spoon 1 teaspoon of jam into each cupcake, or 2 into each muffin.
Insert the plug on top to seal the jam in.
Pipe your frosting on top and dust with cocoa or grated chocolate.
Store, in an airtight container, in the fridge for up to four days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.