Double Chocolate Cupcakes with Whipped Peanut Butter Frosting
½ cup coconut flour
½ cup cocoa powder
6 tablespoons Nutiva Shortening
½ cup Nutiva Hazelnut Spread
½ cup raw honey
1 tsp vanilla
½ tsp baking soda
½ tsp sea salt
¼ cup Nutiva Shortening
½ cup Good Spread Honey Peanut Butter
2 cans full-fat coconut milk
3 tsp raw honey
3 tablespoons Nutiva Hazelnut Spread Cinnamon (for topping sprinkle)
Preheat oven to 350ºF
In a large bowl mix Nutiva Shortening, Nutiva Hazelnut Spread, Honey, Eggs, and Vanilla until smooth.
In a separate medium size bowl, combine coconut flour, cocoa powder, baking soda, and salt.
Makes ~40 mini cupcakes
Add dry mixture to wet mixture, mixing slowly.
Next, line mini cupcake tins with mini cupcake liners and spoon mixture into tins.
Bake for 10-12 minutes, and allow to cool completely.
Place coconut milk cans, and peanut butter in refrigerator overnight.
Scoop coconut cream from cans and discard liquid.
Using a hand or stand mixer, beat coconut cream, Good Spread Honey Peanut Butter, raw honey, and Nutiva Shortening until light and fluffy.
Add a dollop of Nutiva Hazelnut Spread to each cupcake, and then top with whipped peanut butter frosting.
Sprinkle cinnamon on top of cupcakes, and serve immediately, or store in refrigerator until ready to serve.