Cashew butter brownie cupcakes perfect for your weekend baking project. Both gluten and dairy free.
We all agree brownies are perfect right? But have you tried baking them into cupcake moulds..so fancy. It defiantly got my kids excited.
These brownies are a real treat to make and eat. Ingredients I used in this recipe are simple, delicious and healthier than most brownie recipe ingredients. I intended to make these as a weekend treat for the kids and I purposely make brownies healthier so they can have more than one and I don’t feel guilty!
In these beauties are:
- Cacao powder
- Cashew butter
- Coconut oil
- Dark chocolate 70% (Optional. Makes brownies fudgy, without they will be more cupcake like.)
You can even sub cashew butter for sunflower seed or any other seed butter if you want to avoid nuts and still make these kids lunch box friendly for school.
Grab the full recipe down below and enjoy!
Cashew butter brownie cupcakes - dairy free + gluten free
- 3 eggs
- 1/3 cup coconut oil melted
- 1/2 cup cashew butter or any other nut/seed butter
- 1/3 cup honey (more if you would like them sweeter)
- 100 gram melted dark chocolate I use 70% or over to get the nutrional benefits
- 1/4 cup cacao or cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
Pre heat the oven to 170*C.
Melt the chocolate. While chocolate is cooling mix the all the wet ingredients together until smooth.
When fully smooth add in the cooled melted chocolate.
Now add in the dry ingredients and fold until fully mixed. At the point feel free to add in your favourites, chocolate chunks, nuts, seeds.
Pour the batter into cupcake holders 3/4 of the way up. And bake for 10 mins. 10 mins makes them nice and fudgy like. Bake for longer if you would like them more cakey.
When the time is up, let them cool down fully (I KNOW SO HARD RIGHT?). But honestly the more you let these cool the fudgier they will be! Enjoy x