Nutty Chocolate Peanut Butter Cup CUPCAKES


My mother is obsessed with my lover, Nutty (short for Peanut Butter).  My mother also loves the Vegan Reeses Cups I make!  So, in honor of my beautiful plant-based Mama’s 59th, Samwise and I concocted a genius treat! Nutball Peanut Butter Cupcakes!

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You will need:

  • Cupcake tin and liners, either size is fine (we only made 6 Nutball Cupcakes and 24 minis)
  • Food Processor S blade

For the Raw Chocolate Cake:

  • 3 apples
  • 1/2 lemon (squeezed)
  • 1/2 cup Coconut Oil
  • 1/3 cup plus 1 Tbs Raw Cacao Powder
  • 1/4 cup maple syrup (or other raw sweetener like coconut nectar)
  • Less than 2 cups of Coconut Flour
  • Smiles 🙂
  1. Start warming coconut oil and line cupcake pans.  *Do not cut into apples until oil is warmed.  We don’t want them to oxidize and turn brown.
  2. Chop apples and throw into food processor!  Squeeze lemon on in!  (If seedy lemon I suggest squeezing through a strainer)
  3. Let this go just until smooth
  4. Add in coconut oil, cacao powder, and sweetener and let the processor do its thing.
  5. Add in coconut flour, and process one last time 🙂 Should be a nice cakey consistency!

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For the filling and frosting:

  • Maple Syrup (or any raw sweetener) to taste
  • Peanut butter

The filling has much less sweetener than the frosting.  Use your judgement!  Don’t underestimate yourself!

To assemble the cupcakes:

  1. Fill chocolate cake batter up to the top of the liners
  2. Scoop out the center
  3. Fill the center with your peanut butter filling
  4. Cover with more chocolate cake batter
  5. Freeze to set for about 15 minutes
  6. For the Nutball’s snout: cut a banana to the shape and place on bottom half of cupcake
  7. For the Nutball’s ears: cut a medjool date in half and shape to look like ears
  8. Cover the cupcake with the sweeter peanut butter frosting mixture and use raisins for eyes, nose and mouth 🙂
  9. For the Minis: simply dollop with sweeter frosting mixture and top with a little cacao powder!

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