¼ cup + 1 tablespoon (~25 grams) Dutch-process cocoa powder
2 tablespoons (40 grams) honey
Directions
Preheat your oven to 350°F / 175°C and line 8 muffin cups with liners.
In
a large bowl combine the wet ingredients and set aside. In a medium
bowl, combine the dry ingredients and add this to the wet ingredients.
Stir in just until combined. Do not over mix!
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 I'm guessing it'll be more difficult if you have a slightly
domed cupcake. My liners were a little less then ⅔ 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. 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 before
icing. These are much better stored at room temperature and it's okay to
keep at room temperature even after frosting.
