1 oz non-sweetened baker’s chocolate
2 Tbls honey
1 Tbls coconut oil
1/4 cup almond butter
1 tsp vanilla

1 oz non-sweetened baker’s chocolate 2 Tbls honey 1 Tbls coconut oil 1/4 cup almond butter 1 tsp vanilla

- break up baker’s chocolate square with a knife.
- Combine chocolate, honey and coconut oil into a microwave safe bowl. Heat in 30-second intervals until the chocolate is melted.
- Add in almond butter and vanilla.
- Using a hand mixer or whisk, mix all ingredients together until smooth.
After cupcakes are completely cool, frost in a circular motion.

Store cupcakes at room temperature for up to three days.