Easy peasy recipe for when you fancy something sweet and still be able to tell yourself it’s not that naughty after all.
Make sure your ingredients are at room temperature so that the coconut oil doesn’t go back to solid when mixed with the eggs.
Feeds 12 cupcakes
¾ cup coconut oil
1 cup soft brown sugar
1,¾ cup plain wholemeal flour
¼ ts salt
1 ts vanilla extract
¾ cup buttermilk
6 ts organic 100% almond butter
50gr dark chocolate, chopped or chips
Set your oven to 180°C
Cream the coconut oil with the sugar until smooth and fluffy. Add the eggs one at a time and keep beating with a hand mixer. Pour in the vanilla extract.
In a separate bowl, sift the flour and the baking soda. Incorporate them in the wet ingredients, one third at a time, alternating with the buttermilk, beating well with your mixer. Finally, add the dark chocolate.
Fill your tray with muffin cups and put one generous table spoon of mix in each one of them. Add half a teaspoon of almond butter right in the middle, swirling a bit. Finally, cover with another table spoon of cupcake mix.
Bake at 180°C for 18′.