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Paleo Cookie Brownie Cupcake
Who doesn’t love cookies, brownies, and cupcakes? Why not have a dessert with all three.
This one everyone will love!!!! A dessert that will put a smile on anyone’s face without all the sugar guilt.
Paleo Friendly!
Prep Time
12 Minutes
Cook Time
20 to 25 mins
Total Time
32 to 37 mins
Servings
12 Servings
Ingredients
Cookie Layer:
- 1 cup room temperature creamy nut butter (tahini, sunflower, cashew, peanut, or almond butter)
- 1 cup maple syrup (Lakanto brand for sugar free)
- 2 cups of cassava flour
Brownie Layer:
- 1 box of Miss Jones Keto & Paleo Brownie Mix
- 2 whole eggs
- 1/4 cup of apple sauce
Frosting Layer:
- 1 can of full fat coconut cream left in the fridge over night (only the thick coconut omit the liquid)
- 1/2 cup of lakanto powdered sugar
Directions
1) Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
Cookie Crust Layer:
2) In a medium sized mixing bowl, add nut butter and maple syrup. Mix together until smooth.
3) Add in flour and stir everything together until the dough is uniform and pliable.
4) Spread and press about 2 tbsps of cookie dough evenly on the bottom of each cupcake liner.
Brownie Layer:
5) Add all the ingredients together and mix well. Scoop 1/4 cup of batter and put into each cupcake liner. (You may have extra brownie mix left over)
6) Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean.
Frosting Layer:
7) While the cupcakes are baking, prepare the frosting layer. Scoop out the harden coconut cream from the can and add to a mixing bowl and omit the liquid in the can. Add in the powdered sugar and mix well using a a hand mixer. You want the frosting thick and creamy. If it is runny add more powdered sugar.
8) Once cake is finished allow to cool for 10 minutes. Once cooled put into the fridge for a hour before topping the frosting.
9) After a hour in fridge, top the cupcakes with frosting and spread evenly. Slice and serve!
Paleo Cookie Brownie Cupcakes
Servings 12 cupcakes
Equipment
- 12-Cup Muffin Pan
- Hand Mixer
Ingredients
Cookie Layer
- 1 cup room temperature creamy nut butter (tahini, sunflower, cashew, peanut, or almond butter)
- 1 cup maple syrup (Lakanto brand for sugar free)
- 2 cups of cassava flour
Brownie Layer
- 1 box of Miss Jones Keto & Paleo Brownie Mix
- 2 whole eggs
- ¼ cup apple sauce
Frosting Layer
- 1 can of full fat coconut cream left in the fridge over night (only the thick coconut omit the liquid)
- ½ cup of lakanto powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. Cookie Crust Layer:2. In a medium sized mixing bowl, add nut butter and maple syrup. Mix together until smooth. 3. Add in flour and stir everything together until the dough is uniform and pliable. 4. Spread and press about 2 tbsps of cookie dough evenly on the bottom of each cupcake liner. Brownie Layer:5. Add all the ingredients together and mix well. Scoop 1/4 cup of batter and put into each cupcake liner. (You may have extra brownie mix left over) 6. Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean. Frosting Layer:7. While the cupcakes are baking, prepare the frosting layer. Scoop out the harden coconut cream from the can and add to a mixing bowl and omit the liquid in the can. Add in the powdered sugar and mix well using a a hand mixer. You want the frosting thick and creamy. If it is runny add more powdered sugar. 8. Once cake is finished allow to cool for 10 minutes. Once cooled put into the fridge for a hour before topping the frosting. 9. After a hour in fridge, top the cupcakes with frosting and spread evenly. Slice and serve!
