Guess what?? It’s my birthday! Yep. Earth Day is my birthday. What? You didn’t know it was Earth Day?? You’re weird.

This is how I’m going to celebrate my birthday: I’m going to start off at Snooze with my handsome man where I will stuff my face with a gluten free caramel apple pancake, then I will get my nails done, then I will cook something for you for tomorrow’s post, then I will play with my puppy and continue to hopefully teach him to not use his teeth for playing, then I will workout, then I will watch as many episodes of Game of Thrones season 4 as I can in one night before I pass out. Yep, that’s my plan. It may not be that colorful, but it will be delicious.

I’ll obviously be eating one of these cupcakes as well, but that was a given.

Oh. Speaking of Jackson (my puppy), he decided it would be fun to poop under our bed the other night. We weren’t on speaking terms for a while that night.

This will be my third birthday on my blog. The first birthday on my blog, I made Chocolate Cupcakes. I remember that day well. I spent the morning with Laura, then spent the rest of the day at Wash Park. Wanna hear something ironic? Wonderful. That day, my now boyfriend was suppose to meet me in the park. But he took too long, so I left. At that point, we weren’t together. I was just flirting my ass off and he was poorly responding to my efforts. The other funny thing is, in my Chocolate Cupcakes post, I talk about wanting a dog. And needing one in my life to love me unconditionally. Who knew that two years into the future, I’d be living with that hardtoflirtwithman and raising a dog with him. Awwwww. Tear.

Last year, I had just gotten back from the Dominican Republicand hadn’t really settled in to normal life. Normal life is no where near as fun as Dominican Republican beach life. But I ended up making myself a Mini Blueberry Lemon Birthday Cake. I honestly remember nothing from that birthday, except that the picture for that birthday cake was the first picture I took with my new camera. Before I had just been using my phone and a little point and shoot. Now I still put my camera on automatic. I’m the worst.

Did you see my post yesterday for the Primal Life Kit?? Over 49 paleo/primal products and discounts for $39! That’s a $1500 value for 97% off! This bundle sale only comes along once a year and is only on sale for 1 week, so don’t miss out! You’ll get eCookbooks like Well Fed 2 by Melissa Jouwlan and Caveman Feast Cookbook by George Bryant. It’s a rad deal. Only a little time left! Click below to find out more of everything you’ll get in the bundle!! It’s my birthday, so this is my gift to you!

4.8 from 6 reviews

Caramel Donut & Ice Cream Topped Chocolate Cupcakes
 
Prep time

Cook time

Total time

 

Serves: 10-12

Ingredients
For the cupcakes
  • 1 cup Enjoy Life Chocolate Chips (or other dark chocolate chips)
  • ½ cup grass fed butter (or coconut oil)
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 5 eggs, whisked
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • pinch of salt
For the donuts
  • 6 dried medjool dates, pitted
  • ½ cup applesauce
  • ¼ cup melted coconut oil
  • 4 eggs, whisked
  • ⅓ cup coconut flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking powder
  • pinch of salt
For the caramel
For the ice cream

Instructions
  1. Preheat oven to 350 degrees.
  2. Melt chocolate chips and butter in a large bowl in a double boiler or in the microwave until smooth and well combine.
  3. Stir in coconut flour, tapioca flour, eggs, vanilla, baking soda and salt. Combine until well mixed.
  4. Use an ice cream scoop to add a scoop of batter to each muffin tin. I used a silicone muffin liner, but feel free to use a regular muffin tin with liners. Fill each tin ½ full. This should make 10-12 cupcakes.
  5. Place in oven and bake for 25-30 minutes until cooked through. Then remove from oven, place on cooling rack and let cool completely.
  6. While the cupcakes cool, begin to make the donuts. Place dried dates in a food processor and pulse to break down. Then add applesauce, melted coconut oil, and eggs to the food processor and puree until smooth.
  7. Add coconut flour, vanilla, cinnamon, baking powder, and a pinch of salt and puree once more until combine.
  8. *To make the donuts easy to pour and keep them a round shape, place donut puree into a plastic bag or pastry bag, cut the end off of the plastic bag so you can squeeze to mixture in a circle in the donut maker.
  9. Heat up a mini donut maker, grease the donut maker maker or pan, and use the bag to squeeze about 2 tablespoons of the mixture into each donut round.
  10. Cook for 5-7 minutes or until cooked through. This should make 10-12 donuts.
  11. Remove donuts once cooked through and let rest and cool on a wire rack.
  12. Lastly, make the caramel while the donuts are cooking and cooling. Find the recipe here.
  13. Once caramel is done cooking and is thick, place in a shallow bowl for easy dipping.
  14. Now time to make the cupcakes. Start stacking: a cupcake, topped with a scoop of ice cream, then dip each top of a donut into the caramel and place on top of ice cream.
  15. Serve immediately!

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