Brownie Cupcakes (Gluten Free)

My daughter Maci asked if I would make her chocolate, peanut butter, probiotic, sugar-free birthday cupcakes . . . my goodness, that’s a lot of words. This is what I came up with.

Course: Dessert

Servings: servings

Ingredients

1 3/4 cups walnut meal (From walnuts ground in a food processor)
1/3 cup coconut flour
1/2 cup dutch cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon Celtic Sea Salt
2 eggs large
1 cup coconut milk
1/2 cup honey Add more to taste.
2 teaspoons rum vanilla extract
1/3 cup coconut oil melted
1/4 cup walnuts for topping (optional)

Kefir Peanut Butter Topping

8 ounces cream cheese softened
1/2 cup peanut butter
1/2 cup Kefir Cheese
1/4 cup Monk Fruit Sweetener or honey
1 teaspoon vanilla extract
1 cup cream Whipped into stiff peaks.

Instructions

Preheat oven to 350°F.
Grease a 12 cup muffin tin or place cupcake holders in muffin pan.
In a small bowl, mix first six ingredients until well blended. Set aside.
In a small bowl, whisk eggs for one minute, then add coconut milk, honey, and vanilla and whisk again.
Stir in melted coconut oil and whisk again until all ingredients are completely blended.
Stir liquid ingredients into dry ingredients and mix well. Be sure to scrape the sides and bottom of the bowl so no pockets of dry ingredients remain.
Pour into tins.
Sprinkle with walnuts (optional)
Bake for 30 to 35 minutes.
When cooled, top with Kefir Peanut Butter Frosting

Kefir Peanut Butter Topping

Mix first five ingredients in food processor or mixer until thoroughly combined.
Gently fold in whipped cream.
Place on top of cooled brownies. Place in refrigerator and keep chilled.