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1
Preheat oven to 325u00b0F and rub a mini muffin tin with coconut oil. Set aside. Additionally, place a metal or glass bowl, along with the beaters of an electric hand mixer, into the freezer.
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2
In a large, microwave safe bowl, melt peanut butter and honey until peanut butter just begins to turn smooth and runny, about 1 minute. Be careful not to cook the honey so it hardens. Scrape the melted peanut butter mixture into a small food processor (mine is 3 cups) and blend until well combined. Add the mashed banana and vanilla extract and blend again until well combined, scraping the sides down as necessary.
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3
Add coconut flour, cocoa powder, baking soda and salt into the food processor and blend until thick, creamy and well mixed. Make sure to really scrape the sides of the processsor down to incorpoarte all the flour.
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4
Fill the cavities of the muffin tin 3/4 full and smooth the tops out. Bake until cupcakes have risen, edges are lighytly golden and a toothpick inserted into the cneter of one comes out clean, about 18 minutes. Let cool completely in pan.
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5
To make the frosting. take chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!). Spoon the chilled cream that is at the bottom of the can into the chilled bowl. Add honey and beat with an electric hand mixer on high speed, until light and fluffy.
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6
Pipe coconut cream onto the completely cooled cupcakes and create a ghost face out of 3 chocolate chips on each cupcake. Devour.
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7
Note: You will end up only using half of the whipepd coconut cream. Put the rest on something to make it extra delicious!
