Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) plain Greek yogurt
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) date syrup
  • 2 tbsp (30g) almond butter
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) sea salt
  • 1/4 cup (30g) chopped roasted peanuts
  • 1 cup (225g) softened unsalted butter
  • 3 cups (360g) powdered sugar
  • 1/4 cup (60g) cream cheese, softened
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 4 large (160g) Snickers bars, chopped
  • 2 tbsp (30ml) melted dark chocolate
  • 1 tbsp (15ml) caramel sauce

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 24-count muffin tin with paper liners.
  2. Whisk flour, coconut sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
  3. Stir in almond milk, Greek yogurt, melted coconut oil, and vanilla extract until the batter is smooth; do not overmix.
  4. Divide batter evenly among the 24 liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow cupcakes to cool completely, then use an apple corer or small measuring spoon to remove a small cylinder of cake from the center.
  6. Mix date syrup, almond butter, lemon juice, and sea salt to create the caramel core, then fold in chopped roasted peanuts.
  7. Fill the cored center of each cupcake with the salted caramel mixture.
  8. Beat softened butter, powdered sugar, cream cheese, heavy cream, and vanilla extract until light and fluffy.
  9. Chill frosting for 1 hour for stability, then pipe onto the cupcakes using a star tip.
  10. Garnish with chopped Snickers bars, a drizzle of melted dark chocolate, and a touch of caramel sauce.