Ingredients:

  • 1 cup (125g) almond flour
  • 1/4 cup (25g) unsweetened dark cocoa powder
  • 1/3 cup (80ml) pure maple syrup
  • 1 large egg
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (115g) softened unsalted butter
  • 1/2 cup (120g) thick Greek yogurt, strained
  • 1 1/2 cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla bean paste
  • 24 mini chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt until no clumps remain.
  2. Stir in the maple syrup, melted coconut oil, egg, and vanilla extract. Mix until the batter is smooth and mahogany-colored.
  3. Distribute batter evenly into a mini muffin tin, filling each slot about 3/4 full.
  4. Bake for 12–15 minutes until edges are set and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
  5. Beat softened butter and Greek yogurt together until velvety. Gradually add powdered sugar and vanilla bean paste on low speed, then increase to high for 2 minutes until frosting is stiff.
  6. Transfer frosting to a piping bag with a round tip. Pipe a medium dollop onto each cooled cupcake, pulling the tip upward and slightly off-center to create a swirling ghost effect.
  7. Press two mini chocolate chips into the frosting for eyes.