Mini Spooky Banana Chocolate Cupcakes [Vegan, Grain-Free] – One Green Planet

To Make the Cupcake:

1. Preheat your oven to 325°F and rub a mini muffin tin with coconut oil. Put aside. Moreover, place a metallic or glass bowl, together with the beaters of an electrical hand mixer, into the freezer.
2. In a big, microwave secure bowl, soften the peanut butter and the agave till the peanut butter simply begins to show clean and runny, about 1 minute. Watch out to not prepare dinner the agave so it hardens.
3. Scrape the melted peanut butter combination right into a small meals processor and mix till effectively mixed. Add within the mashed banana and vanilla extract and mix once more till effectively mixed, scraping the edges down as obligatory.
   Add the coconut flour, cocoa powder, baking soda and salt into the meals processor and mix till thick, creamy and effectively blended. Make sure that to actually scrape the edges of the processsor right down to incorpoarte all of the flour.
4. Fill the cavities of the muffin tin 3/4 of the way in which fill and clean the tops out. Bake till the cupcakes have risen, the sides are frivolously golden and a toothpick inserted into the middle of 1 comes out clear, about 18 minutes. Let cool fully in pan.

To Frost and Embellish:

1. Take your chilled coconut milk out of the fridge and flip it the other way up. Open it, and pour out the liquid on the highest.
2. Spoon the chilled cream that’s on the backside of the can into the chilled bowl. Add within the honey and beat with an electrical hand mixer on excessive velocity, till mild and fluffy.
3. Pipe the coconut cream onto the cooled cupcakes and create a ghost face out of three chocolate chips on every cupcake.