Peanut butter and jam is so last year - this year (or every year come to think about it) is peanut butter and chocolate... Yes please.
Almond flour is an ingredient that I am familiar with but have rarely used and now that I think about it, I don't know why. When using it in this recipe it created an extremely moist result and to top it off almond flour is nutritious, easy to use, has a low glycemic index, is high in protein, low in carbohydrates and low in sugars. Amazing right?
150g almond flour (don't worry, we'll start selling almond flour soon, just trying to find the right one)
25g cocoa powder (I used Bulletproof Upgraded Raw Chocolate Powder)
Pinch of Himalayan salt
1 teaspoon baking powder
1 teaspoon Bulletproof Upgraded Vanillamax
100g coconut sugar
60g coconut oil, melted
2 large eggs
Peanut Butter filling
100g smooth peanut butter
30g grass fed butter
1-2 tablespoon coconut sugar (optional - I didn't use it)
1. Preheat your oven to gas mark 3 and line a cupcake baking tin with coconut oil or cupcake sleeves. This recipe makes 8-9 cupcakes
2. Make the peanut butter filling by mixing the ingredients and set aside in the fridge
3. In a large bowl sift the cocoa powder, salt and baking powder and mix in the almond flour, Bulletproof Upgraded Vanillamax and coconut sugar
4. Using a wooden spoon, add in the melted coconut oil, water, eggs and mix until well blended and there are not lumps left
5. Drop the chocolate mix into the lined cupcake tin until it's 1/2 way full, take a teaspoon of the peanut butter filling and drop in the center* (making sure the filling is only in the middle) and then cover with some more chocolate cupcake mix
6. Bake for 25-30 minutes and let them cool in the tin
7. The cupcakes are best at room temperature otherwise the peanut butter gets too hard.
*You can also put the peanut butter filling in a piping bag with a large nozzle and gently squeezing the bag until approx 1 tablespoon has come out in the center of the raw cupcake mix.