Flourless Chocolate Gingersnap Cupcakes (Edit recipe)

These cupcakes are inspired by a combination of gingerbread cookies and rich hot chocolate, two of my favorite, cozy holiday treats. These are insanely delicious, take just twenty minutes to make, and will absolutely floor your family this holiday season. The flavors are so cozy and rich, with notes of ginger, cinnamon, molasses and chocolate, and I really can’t get enough!

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	353
Fat:	30 g
Carbohydrates:	19 g
Protein:	6 g
Cholesterol:	8 g
Sodium:	244 mg
Fiber:	4 g
Sugars:	13 g
Calculated per serving.

by Shivangi Rao

View original recipe

Serves: 9

Ingredients

Gingersnap Almond Butter

1 cup Almond Butter, unsalted and thin in consistency
1 tsp Honey
1 Tbsp Molasses
1.5 tsp ground Ginger
1 tsp Ground Cinnamon
1/4 tsp Salt

Cupcake Ingredients

.333 cup Pure Maple Syrup
1 Egg, (If you want this to be egg-free, use a flax egg)
2 Tbsp Ghee, (room temperature)
1 tsp Vanilla Extract
.75 tsp Baking Soda, (gluten free and aluminum free; I prefer Bob's Red Mill brand)
.333 cup Cocoa Powder, unsweetened
2-3 cups Coconut Cream, whipped frosting

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F
Line a muffin tin with parchment paper muffin liners
Mix all wet ingredients together in a large mixing bowl (Gingersnap nut butter, ghee, egg, vanilla, maple syrup) until smooth and well combined.
Add dry ingredients (cocoa powder, baking soda) to the wet ingredients and mix until no clumps left.
Scoop batter into muffin cups and fill approximately 3/4 of the way up.
Bake in the oven for 10-15 minutes or until toothpick comes out clean after sticking in the middle of a cupcake.
While cupcakes are baking, make coconut whipped cream.
Remove cupcakes when finished and let cool.
Using a butter knife or a piping bag, swirl whipped cream on top of each cupcake. Repeat for all cupcakes. Dust top of cupcakes with ground cinnamon.
Serve and enjoy! Store cupcakes in fridge for up to 5 days.