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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!