Ingredients
For The Cupcakes:
- Coconut oil for greasing
- 1/4 cup natural peanut butter or almond butter for Paleo
- 2 tablespoons honey or agave for vegan
- 1/2 cup ripe banana (137g) mashed, lightly heaping
- 1 teaspoon vanilla extract
- 2 tablespoons coconut flour (11g)
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
For The Coconut Cream:
- 1 13-ounce can full-fat coconut milk chilled overnight
- 2 1/2 tablespoons honey or agave for vegan
- Mini dark chocolate chips for decorating, dairy-free for vegan
Instructions
For the Cupcakes:
- Preheat oven to 325°F. Grease a mini muffin tin with coconut oil and set aside. Place a metal or glass bowl and the beaters of an electric hand mixer into the freezer to chill.
- In a large microwave-safe bowl, melt the peanut butter and honey together until the peanut butter is smooth and runny, about 1 minute. Be careful not to overheat, as the honey may harden.
- Transfer the melted mixture to a small food processor (about 3 cups capacity) and blend until smooth. Add the mashed banana and vanilla extract, blending again until fully combined. Scrape down the sides as needed.
- Add the coconut flour, cocoa powder, baking soda, and salt to the food processor. Blend until the batter is thick, creamy, and well-mixed, scraping the sides to ensure all ingredients are incorporated.
- Fill each cavity of the mini muffin tin about 3/4 full. Smooth the tops with a spoon or spatula.
- Bake for 18 minutes, or until the cupcakes have risen, the edges are lightly golden, and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before frosting.
For the Coconut Cream:
- Remove the chilled can of coconut milk from the refrigerator and flip it upside down. Open the can and pour off the liquid (save it for smoothies or another use).
- Remove the chilled metal or glass bowl and the beaters of an electric hand mixer from the freezer. Scoop the thick cream from the bottom of the can into the chilled bowl. Add the honey and whip on high speed until light and fluffy.
To Assemble:
- Once the cupcakes are completely cool, pipe or spread the coconut cream onto the tops.
- Decorate each cupcake with three mini dark chocolate chips to create a ghost face.
- Serve and enjoy!