CHOCO CASHEW PIE CUPCAKES 🥧🧁
The fudgiest chocolaty cupcake, stuffed with our cashew pies 🤤 and topped with a cashew butter frosting! The perfect baking treat for a rainy weekend.
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
CUPCAKE
- 115g cashew/almond butter (1/2 cup)
- 40g coconut oil (3 tbsp)
- 195ml plant milk (3/4 cup + 1 tbsp)
- 160g almond flour (1 + 1/2 cups)
- 120g oat flour (1 + 1/8 cup)
- 200ml agave syrup (3/4 cup + 1.5 tbsp)
- 15g cacao power (1/4 cup)
- 6 packets of @PRISPUDDINGS Pecan pies
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CASHEW BUTTER FROSTING
- 180g cashew butter (3/4 cup)
- 6 tbsp agave or maple syrup
- 6 tbsp coconut oil (melted)
METHOD
- Preheat the oven to 180C
- For the sponge, melt the coconut oil and combine with all wet ingredients
- Stir in the dry ingredients until you reach a smooth consistency. Pour the batter into 12 pudding moulds or muffin cases until 1/2 full
- Fill each case with 1 cashew pie and cover with remaining batter
- Bake at 180C for 18 to 20 minutes
- For the frosting, melt the coconut oil and stir together with all ingredients until smooth and creamy. Fill in a piping bag and swirl over cupcakes once slightly cool
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