It’s been waaaaaayyyy to long since we had ourselves some chocolate!

And that is just wrong on so many levels!

I insist that this be rectified immediately!

And you know what? Why not make it a double?!

So today we are going to have our double shot of chocolate in the form of light, rich, melt in your mouth, secretly healthy, paleo friendly mini cupcakes.

But because I love you I’m busting out the big guns . . . these babies also come with a hit of creamy dreamy peanut butter! 

I mean why not right?! Chocolate and peanut butter are a match made in heaven.

The day before Mother’s day sweet darling daughter of mine came up to me with a look of concern across her pretty little face and said “Hey Mama . . . I think we need to make some cupcakes for you to have on Mother’s day?!”

Bless her little heart

. . . “I think we should make them choclick (aka chocolate) ”

What can I say . . . she is her mothers daughter . . .

then without missing a beat girlfriend said “you know I like choclick. And peanut butter . . . can I have some peanut butter please mama ?!” yep, definitely her mother’s daughter  . . .

and then this happened . . .

and I could not have been more proud.

So proud that once I was done hugging and kissing my little peanut butter monster, we went and made ourselves some “choclick” cupcakes. I mean how could I not?!

These double chocolate, peanut butter cupcakes are decadent, indulgent and seriously rich without being overly sweet. A tall glass of ice cold milk will definately be required.

They are all natural, with no refined flours or sugars added. Sweetened naturally with a splash of vanilla and a drizzle of maple syrup, we are also using coconut flour to make our cupcakes today which also adds a nice touch of sweetness and the most amazing texture. These cupcakes are so incredibly light, they literally just melt in your mouth.

A melt in your mouth, secretly healthy, paleo friendly, grain free, low carb, treat that you can feel good about eating and sharing with your loved ones. Winning!!!!

These babies have a double does of dark chocolate, one from the cocoa and the other from the dark chocolate chips which means we are getting a double dose of antioxidants. A double dose of antioxidants means double the health benefits, which means you can totally eat double the cupcakes right?! I mean you have to take care of your health 😉

Plus they are mini and we all know that mini = more.

Light, rich, double chocolate cupcakes that are loaded with choc chips and a hint of peanut butter.

What are you waiting for? Go grab yourself a big ol’ glass of milk and go make these cupcakes already!

Make them, Eat them, Love them

Double Chocolate Peanut butter Mini Cupcakes {Grain Free & Paleo Friendly}
Makes approx 16 super fudgey, double chocolate, peanut butter stuffed, low carb, grain free, paleo friendly mini cupcakes

Ingredients –

2 Tablespoons of cocoa powder

2 Tablespoons of coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon of ground cinnamon

1/2 teaspoon of instant coffee granules (regular or decaf and yes, mushroom coffee works perfectly here)

2 Tablespoons of peanut butter (sub almond butter to make paleo), plus extra for swirrling  (PB2 mixed with 2 Tablespoons of water will also work)

2 eggs

1 Tablespoon of warm water

2 Tablespoons of maple syrup

1 teaspoon of vanilla extract

1 Tablespoon of coconut butter or oil

a pinch of salt flakes

2 Tablespoons of dark chocolate chips, roughly chopped

1 scoop of Vital proteins unflavored collagen peptides – optional – for an extra dose of protein and gut healing goodness

Method –

1 – Preheat oven to 175′C (350′F) and prepare your mini cupcake tray with paper cases or lightly grease and set aside.

2 – In a medium size bowl whisk together eggs, vanilla, maple syrup, instant coffee, warm water and coconut oil until well combined.

3 – Add your peanut butter and stir to combine

4 – Sift cocoa, coconut flour, baking powder, cinnamon and salt into your vanilla egg mix and whisk until just combine.

5 – Add  your chocolate chips and stir until just combined.

5 – Spoon batter into your prepared cupcake tray.

6 – For the peanut butter swirl, simply dip the end of a toothpick into your peanut butter and gently draw a little swirl on top of your decedantl little cupcakes then bake those bad boys for 8-10 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre.

7 – Allow your delicious little cupcakes to cool in the tray for 10 mins, then transfer to a wire rack to cool completely.

Enjoy xoxo

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Question of the day –

What is your favourite flavour combination?
Clearly I am currently stuck in a seriously delicious chocolate/peanut butter phase

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