Go Back
–+ servings

Paleo Chocolate Ghost Cupcakes

Print
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 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

Icing

  • 2 whole Coconut Cream Cans
  • 3 Tbsp Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1 whole Purple Food Coloring Color Kitchen Foods

Ghost topping

  • 1/4 cup White Chocolate Dairy free

Instructions

  • Whisk your wet cupcake ingredients together
  • Add in dry ingredients and stir to combine
  • Pour into 12 muffin liners
  • Bake at 350 for 15-16 minutes
  • Allow to cool in pan for 5-10 minutes, then move to cooling rack to finish cooling
  • Prepare icing by whipping ingredients together with a hand or stand mixer
  • Pour into piping bag and place in fridge until ready to use
  • 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
  • Place candy eyes on top and freeze until hardened (just a few minutes)
  • Peel off wax paper and place on top of iced cupcakes
  • Enjoy!