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Paleo Cookie Brownie Cupcake

Who doesn’t love cookies, brownies, and cupcakes? Why not indulge in a dessert that combines all three? This delightful treat is sure to be a hit with everyone! A dessert that brings smiles without the guilt of excessive sugar.

And the best part? It’s Paleo-friendly, ensuring a delicious experience that aligns with your dietary preferences.

Treat yourself and your loved ones to the joy of this uniquely combined dessert! Enjoy guilt-free indulgence!

-Kimmy

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:
 
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, combine nut butter and maple syrup, mixing until smooth.

3. Add flour and stir until the dough is uniform and pliable.

4. Spread and press about 2 tablespoons of cookie dough evenly on the bottom of each cupcake liner.

Brownie Layer:

5. Combine all the ingredients for the brownie layer, mixing well. Scoop 1/4 cup of batter into each cupcake liner. (You may have extra brownie mix left over)

6. Bake in the oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Frosting Layer:

7. While the cupcakes are baking, prepare the frosting layer. Scoop out the hardened coconut cream from the can, omitting the liquid. Add the powdered sugar and mix well using a hand mixer. Aim for a thick and creamy frosting; if it is runny, add more powdered sugar.

8. Once the cupcakes are finished baking, allow them to cool for 10 minutes. Refrigerate for an additional hour before adding the frosting.

9. After an hour in the fridge, top the cupcakes with frosting and spread it evenly. Slice and serve!

 
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Paleo Cookie Brownie Cupcakes

Course Dessert
Cuisine American
Keyword Dairyfree, Glutenfree, Paleo
Prep Time 12 minutes
Servings 12 cupcakes
Author Kimberly Althauser-Lucas

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:

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:
  • In a medium-sized mixing bowl, combine nut butter and maple syrup, mixing until smooth.
  • Add flour and stir until the dough is uniform and pliable.
  • Spread and press about 2 tablespoons of cookie dough evenly on the bottom of each cupcake liner.
  • Brownie Layer:
  • Combine all the ingredients for the brownie layer, mixing well. Scoop 1/4 cup of batter into each cupcake liner. (You may have extra brownie mix left over)
  • Bake in the oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  • Frosting Layer:
  • While the cupcakes are baking, prepare the frosting layer. Scoop out the hardened coconut cream from the can, omitting the liquid. Add the powdered sugar and mix well using a hand mixer. Aim for a thick and creamy frosting; if it is runny, add more powdered sugar.
  • Once the cupcakes are finished baking, allow them to cool for 10 minutes. Refrigerate for an additional hour before adding the frosting.
  • After an hour in the fridge, top the cupcakes with frosting and spread it evenly. Slice and serve!

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