Paleo Chocolate Ghost Cupcakes (Edit recipe)

Ghost Cupcakes couldn't be a cuter option for your Halloween spread, and the ghost topping couldn't be easier! These cupcakes and homemade frosting are paleo friendly, gluten and dairy free, yet SO fluffy and delicious!

20 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	190
Fat:	12 g
Carbohydrates:	19 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	165 mg
Fiber:	2 g
Sugars:	14 g
Calculated per serving.

by colleenshealthylife

View original recipe

Serves: 12

Ingredients

3 whole Eggs
6 Tbsp Coconut Oil, Melted
.25 cup Almond Milk
.25 cup Pure Maple Syrup
.66 cup Coconut Sugar
.5 Tbsp Pure Vanilla Extract
1.75 cup Almond Flour
0.666 cup Raw Cacao Powder
1 tsp Baking Soda
.25 tsp Sea Salt

Chocolate Icing

2 whole Coconut Cream, Cans
3 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 whole Purple Food Coloring, Color Kitchen Foods

Ghost topping

0.25 cup White Chocolate, Dairy free

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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

Whisk your wet cupcake ingredients together
Add in dry ingredients and stir to combine
Pour into 12 muffin liners
Bake at 350 for 15-16 minutes
Allow to cool in pan for 5-10 minutes, then move to cooling rack to finish cooling
Prepare icing by whipping ingredients together with a hand or stand mixer
Pour into piping bag and place in fridge until ready to use
Make your ghosts by melting white chocolate, spooning a small circle full onto wax paper, and using the back of a spoon to slightly draw the circle down into the ghost tail
Place candy eyes on top and freeze until hardened (just a few minutes)
Peel off wax paper and place on top of iced cupcakes
Enjoy!