Photo Credit: Bakingdom
Munch down on a paleo-friendly (grain-free and gluten-free) werewolf paw this Halloween to feel good about your chocolatey cravings. The pu-erh tea steeped in milk adds another layer of flavor you don’t find in most cupcakes and the nut butter and roasted nuts makes for a balanced treat that’s both slightly savory and slightly sweet. Trick or treat!
Paleo Werewolf Paws
Makes 8 cupcakes // Total time: 45 minutes // Active time: 25 minutes
- 1/2 cup milk (any type)
- 1 rounded tsp loose leaf or 1 sachet/bag pu-erh tea
- 2 cups almond flour or sunflower seed flour
- 2 tbsp coconut flour
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 4 eggs
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 1 cup peanut butter or almond butter
- 1/2 cup cocoa powder
- 1/4 cup honey
- Decorating bag for frosting
- Frosting tips such as Wilton 1M
- Blanched or sliced (roasted or plain) almonds
- Roasted cashews
Preheat oven to 350°F and line a muffin pan with cupcake liners.
Make milk tea by heating the milk in a double boiler on medium-low until it is hot to the touch. Alternatively, you can heat it up in the microwave on half power for 30 seconds at a time until it's hot to the touch. Once the milk is warmed up, add in the tea and let steep for 5 minutes, or until desired flavor. Remove (strain) tea and set aside to cool further.
Combine the dry ingredients in a large mixing bowl. Add in the remaining ingredients (including the milk tea) and mix well to make sure there are no lumps.
Fill each liner three quarters full with batter and bake for 18-20 minutes, or until an inserted toothpick comes out clean. Let cool in the pan for a few minutes before transfering them to a wire rack to cool completely.
Beat all the ingredients except for the almonds and cashews with a hand mixer until light and fluffy.
Prepare your frosting bag with the frosting tip and frost each cupcake with small peaks of frosting to resemble werewolf hair. Add on three almonds or cashews for claws and enjoy!
Recipe adapted from Almost Supermom