Chocolate Peanut Butter Cupcakes

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I love this recipe!!! Chocolate cupcakes topped with peanut butter ganache and honey sweetened peanut butter frosting! 
I just can't stand to use tons and tons of powdered sugar when making frosting, even though my mom keeps telling me "But it's dessert!" I just feel so guilty when I pour in pounds of powdered sugar, like I'm poisoning my children or something!
I've been making lots of honey-sweetened frosting's lately but just haven't seemed to get it right... until now! You can pretty much make any frosting you dream of using this base recipe, so you'll be seeing it a lot :) 
*Frosting adapted from My Real Food Life



Chocolate Cupcake Recipe:
1/2 C Coconut Flour, sifted
1/2 C Arrowroot or Cornstarch
1/2 Tsp. Sea Salt
1 Tsp. Baking Soda
1/2 tsp. ground cinnamon, heaping {updated ingredient}
1/2 Tsp. Xanthan Gum, optional
1 1/4 Cup Sugar or Coconut Palm Sugar, sifted 
1 Cup Water
1/2 C Cocoa Powder
5 Large Eggs
2/3 C Earth Balance Butter, room temperature
1 Tbsp. Vanilla Extract
Peanut Butter Ganache:
1/3 C Creamy Peanut Butter
1/2 C Enjoy Life Dairy Free Chocolate Chips
Peanut Butter Frosting:
1 Cup Non-Hydrogenated Shortening
1 Cup Earth Balance Butter
2/3 Cup Honey or Agave Nectar, more to taste
2 Tbsp Creamy Peanut Butter, more to taste
1/2 Cup Coconut Cream (place full-fat canned coconut milk in fridge 24 hours and scoop out the cream)
1 1/2 Tbsp. Vanilla Extract
So Delicious Coconut Milk Or Preferred Milk Alternative, as needed

Cupcakes:
1. Preheat oven to 350 375 degrees. Set the butter out and bring to room temperature.
2. Bring the water to a boil. Stir in the cocoa until dissolved. Set aside to cool.
3. Whisk together the coconut flour, arrowroot, salt, cinnamon, xanthan gum, and baking soda.
4. Beat together the butter and sugar.
5. Beat in the eggs, one at a time, then the vanilla. Scrape down the bowl as necessary.
6. Add the flour mixture and beat until incorporated. Again, scrape down the bowl as necessary. 
7. Add the cocoa mixture and beat until smooth. Batter will be thin.
8. Line a muffin tin with baking cups or spray with oil. Then, fill each cup almost full.
9. Bake 16 to 20 minutes. Cool completely.
Peanut Butter Ganache:
10. Place the peanut butter and chocolate chips in a microwave safe bowl. Heat for 30 seconds and stir. Repeat process until the chocolate is completely melted.
11. Dip the cupcakes into the ganache and set aside until the ganache has hardened.
Peanut Butter Frosting:
12. Place all ingredients into a blender. Add the milk as needed to help facilitate blending. Place in fridge 30  minutes for frosting to thicken and blend flavors. Pipe onto cupcakes. 
**If left in the fridge overnight peanut butter frosting will harden. Set on counter 30 minutes to soften.
this post is part of Slightly Indulgent Tuesdays