Paleo Chocolate Ghost Cupcakes

Ghost Cupcakes couldn’t be a cuter option for your Halloween spread, and the ghost topping couldn’t be easier! These cupcakes and homemade frosting are paleo friendly, gluten and dairy free, yet SO fluffy and delicious!

Serves: 12

Ingredients

• 3 whole Eggs
• 6 Tbsp Coconut Oil, Melted
• 1/4 cup Almond Milk
• 1/4 cup Pure Maple Syrup
• 2/3 cup Coconut Sugar
• 1/2 Tbsp Pure Vanilla Extract
• 1 3/4 cup Almond Flour
• 2/3 cup Cacao Powder, Raw
• 1 tsp Baking Soda
• 1/4 tsp Sea Salt
• 2 whole Coconut Cream, Cans
• 3 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• 1 whole Purple Food Coloring, Color Kitchen Foods
• 1/4 cup White Chocolate, Dairy free

Process

1. Whisk your wet cupcake ingredients together
2. Add in dry ingredients and stir to combine
3. Pour into 12 muffin liners
4. Bake at 350 for 15-16 minutes
5. Allow to cool in pan for 5-10 minutes, then move to cooling rack to finish cooling
6. Prepare icing by whipping ingredients together with a hand or stand mixer
7. Pour into piping bag and place in fridge until ready to use
8. Make your ghosts by melting white chocolate, spooning a small circle full onto wax paper, and using the back of a spoon to slightly draw the circle down into the ghost tail
9. Place candy eyes on top and freeze until hardened (just a few minutes)
10. Peel off wax paper and place on top of iced cupcakes
11. Enjoy!