Chocolate Spiderweb Cupcakes

Preheat your oven to 350°F / 175°C and line 8 muffin cups with liners.
In a medium bowl, combine the dry ingredients and set side.
1/3 cup (40 grams) finely ground blanched almond flour, 3/4 teaspoon baking powder, 1/8 teaspoon salt, 1/2 cup (52 grams) Dutch-process cocoa powder, 1 teaspoon espresso powder
In a large bowl, mix together the wet ingredients. Stir in the dry ingredients.
4 1/2 tablespoons refined coconut oil, 1/3 cup (213 grams) honey, 5 tablespoons unsweetened applesauce, 2 eggs, 1 1/2 teaspoons vanilla extract
Pour evenly into the muffin liners. If you want to make spiderwebs like I did, you need to be careful to not put too much batter in the liners because it'll be more difficult if you have a slightly domed cupcake. My liners were a little less then 2/3 full.
Bake for 16 minutes. A toothpick inserted in the middle should come out mostly clean. A few moist crumbs or a little stickiness is okay, just not raw batter. These are super moist so if it comes out totally clean, they're probably overdone.
For the frosting, melt the coconut oil, natural peanut butter and cocoa powder together in a pot or pan over low heat.
3 tablespoons (42 grams) refined coconut oil, 1/4 cup (64 grams) natural peanut butter, 5 tablespoons (36 grams) Dutch-process cocoa powder
When it's completely melted and smooth, take it off the heat and add the honey and stir until well combined. Let the cupcakes and frosting cool completely, about 2 hours, before icing.
2 tablespoons (40 grams) honey
These are much better stored at room temperature and it's okay to keep at room temperature even after frosting. Store at room temp for up to 2 days or refrigerate for up to 5 days.

Ingredients

Cupcakes:

Chocolate Peanut Butter Fudge Frosting:

Instructions

Notes

Nutrition