What would you want your first meal/food to be once this quarantine is over? Or if the world were to come to an end and you were asked to pick a food or meal, what would that be?

Starting with slight morbid talks but the answers would be so much fun!!
While I am still figuring out the savory option, HANDS DOWN with 100% certainty, I know the dessert for me would consist of something incredibly rich and incredibly chocolate-y! Molten lava cake, triple chocolate sundae or THIS – CUPCAKES or as husband calls it – FUN-CAKES!

To be very honest, this recipe and Butter Chicken biryani recipe, these two recipes have by far taken me the MOST time to make. Sometimes the cupcakes would be dry, sometimes it required frosting sometimes the shape would not hold up, one way or another I would always lose the mark by an inch.

Since these babies are flourless, the amount of fat had to be increased so even by my healthy-ish standards I would suggest to freeze these up and enjoy them every other day or just half a piece everyday if you are anything like me and need something chocolate-y every day or quarantine.
PLUS – how fun is it to know that you have this moist chocolate funcake in the freezer for times like these when you cant go out to have on, so you slather some fudge sauce on top and enjoy it with coffee or ice cream for your insatiable craving??!

Please tag me on my instagram handle – @bammbi101 when you make my recipes.

Ingredients –

• Peanut butter – 3 tbsp
• Cashew butter – 4 tbsp
• Dutch Process Cocoa powder – 10 tbsp
• Milk ( any kind ) – 1/2 cup
• Maple syrup – 3/4 cup
• Coconut sugar – 2 tbsp
• Avocado oil – 2 tbsp
• Eggs – 2
• Vanilla essence – 2 tsp
• Baking soda – 1 tsp
• Baking powder – 2 tsp
• Salt – a pinch.

Directions –

• Preheat the oven to 350 degrees and grease your cupcake dish with oil/butter.
• In a food processor add in all the ingredients except cocoa powder, baking soda and baking powder.
• In a bowl, sift the cocoa powder and baking soda and powder.
• Pour the wet thick batter into the bowl of dry ingredients and using a spatula incorporate everything together throughly.
• Pour in the batter into the cupcake dish and making sure not to fill till the top.
• Bake for 24 – 25 minutes.
• Feel free to sprinkle with chocolate chips or any other nuts or seeds but i did not as it already has a good amount of nut butter in it.