For The Cupcakes

1. Preheat oven to 350 degrees.
2. In a large bowl, sift then whisk together your almond flour, Swerve Confectioner’s Sweetener, cocoa powder, baking powder and baking soda until evenly combined. Add your eggs, milk, vanilla extract, apple cider vinegar and blend together lightly with whisk or hand mixer. Add in chocolate chips if desired. Batter will be thick at this point, set aside.
3. In a separate, small, microwaveable bowl, add your unsweetened chocolate squares. Microwave at 30 second intervals (stirring each time) until completely melted. (Usually about 2.5-3 minutes total).
4. Stir olive oil into your melted chocolate. Pour melted chocolate mixture over your batter and stir just until incorporated evenly. Use batter immediately. Pour or spoon batter into cupcake liners about 2/3 of the way full and bake at 350 degrees in a preheated oven for about 20-22 minutes. (Rotate the pan 180 degrees at 15 minutes and cover lightly with foil for the remaining 5 minutes). **Tip-if you did not use the batter right away and it thickened up, it will still rise beautifully-just spoon it into the liners and use the back of a wet spoon to smooth and even out the tops.
5. Let cupcakes cool completely.
6. Peanut Butter Frosting:
7. While cupcakes are cooling, go ahead and mix together the frosting.
8. In a large bowl, use a hand mixer to blend together the softened butter, peanut butter, vanilla and coconut milk until smooth.
9. Sift Swerve over top and blend with a hand mixer until smooth and creamy. You can add an additional tablespoon of milk if you wish too thin it out a bit or sift and mix in a bit more Swerve to thicken it up. (If you accidentally used melted butter instead of softened butter, you’ll need to stick the filling in the freezer for a few minutes for the butter cool which will set the filling).
10. Pipe or spread frosting onto cooled cupcakes and place them in the freezer to set. This way they won’t melt when be dipped in the warm chocolate.
11. Topping:
12. Melt the chocolate chips in a double broiler, stirring until smooth. Add coconut oil, again stirring until velvety smooth.
13. Pour chocolate into a small bowl or large mug that has some height to it. Remove cupcakes from the freezer and place them on a piece of parchment or wax paper.
14. Dip each cupcake into the melted chocolate so the peanut butter frosting is fully covered–tilt the cupcake sideways to let the excess chocolate drip off and place on the wax paper.
15. Transfer coated cupcakes into the freezer for 10 minutes to set.
16. Serve and enjoy!! If you leave them out on the counter, they will start to soften–we love them both ways, just out of the freezer or a bit gooey, it’s a win win!
17. Store leftovers in an airtight container and refrigerate.