Best Paleo Chocolate Cupcake Recipe

Cynthia

7 years ago

We recently had a baking potluck at my work for Thanksgiving. When it comes to office treats, chocolate cupcakes are a guaranteed crowd pleaser. These sure did disappear fast! Instead of a
more common sugar-laden recipe, try this healthier paleo chocolate cupcake recipe.

Best Paleo Chocolate Cupcake Ingredients

1 3/4 Cups Coconut Flour
2 Cups Coconut Sugar
3/4 Cup Cocoa
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Eggs
1 Cup Coffee
1 Cup Almond Milk
1/2 Cup Coconut Oil
1 Teaspoon Vanilla Extract
1 Mixer

Best Paleo Chocolate Cupcake Directions

Preheat oven to 425 degrees. In a medium-size mixing bowl, stir together the coconut flour, coconut sugar, cocoa, baking soda, baking powder and salt. Mix well. Make a little well in the center, and pour in the egg, almond milk, coconut oil, vanilla extract, and the secret amazing ingredient – coffee. Mix on medium speed for 2 minutes.

Line a cupcake tray with cupcake liners, and fill each one 1/2 – 2/3 full with cupcake mix. Pop in the oven for 15 minutes. Transfer to a cooling rack and let cool completely before frosting. Makes 18 medium sized cupcakes.

Best Paleo Frosting

For these cupcakes, you’ll need to make a batch of chocolate frosting and a batch of Mexican Vanilla frosting.

Best Paleo Chocolate Frosting Ingredients

2 3/4 Cup Cup Coconut Sugar
3 Tablespoons Arrow Root
6 Tablespoons Cocoa Powder
6 Tablespoons Ghee
5 Tablespoons Almond Milk
1 Teaspoon Vanilla Extract

Best Paleo Mexican Vanilla Frosting Ingredients

2 3/4 Cup Cup Coconut Sugar
3 Tablespoons Arrow Root
1 Teaspoon Cinnamon
6 Tablespoons Ghee
5 Tablespoons Almond Milk
1 Teaspoon Vanilla Extract

Best Paleo Frosting Directions – Mexican Vanilla & Chocolate

To make paleo powdered sugar, process coconut sugar and arrow root in Magic Bullet or food processor for 2 minutes.

You’ll make the chocolate and the Mexican vanilla frostings the same way. In a medium bowl, sift together the dry frosting ingredients. In a large bowl, mix the ghee until smooth and creamy. Gradually add the dry sugar mixture and almond milk until completely smooth. Blend in the vanilla extract.

When it’s time to frost the cupcakes, get creative! I like to make each one unique. Ice a few chocolate, a few vanilla, and decorate the rest with piping. Try grating some baking chocolate as a garnish on top. Sift a little extra paleo powdered sugar over a cut out shape or word (I did “yum”). On a side note, have you ever watched icing instructional videos on YouTube? Meet a few lovely ladies with British accents making floral icing arrangements down this rabbit hole for an hour or two. For starters, try icing your cupcakes Sprinkles-style: