Paleo Chocolate Cupcakes

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Paleo chocolate cupcakes They are extremely moist, decadent and rich, with a perfectly fluffy texture. You will never know they are gluten and dairy free! Complete with a swirl of my vegan chocolate buttercream frosting for an irresistible treat.

Let me start by introducing my dearest person paleo chocolate cake recipe. If you've already made the cake, you know what I'm talking about. It has all the delicious textures and flavors of a real chocolate cake, while being gluten free, dairy free and paleo. He is a favorite reader with more than 1000 comments.

And many of you have asked if that cake can be turned into cupcakes. The answer? Oh yes, I sure do.

These cupcakes are simply half the recipe for that cake. But for those who don't want to do mathematical calculations on the ingredients, don't worry, I have done it for you. These cupcakes are as light, fluffy, and perfectly moist as the original cake… in the shape of a smaller cupcake. Let's dive in.

Paleo Chocolate Cupcake Ingredients

Going into details about each of these ingredients is critical to the success of this recipe in the original cake post. So if you want more information take a look. But here is what you will need for the cupcakes:

Dry ingredients

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  • Almond flour – 1 1/2 cups
  • Tapioca flour – 1/2 cup
  • Coconut flour – 2 tablespoons
  • Coconut sugar – 1 cup
  • Raw cocoa powder – 3/4 cup
  • Baking soda – 1 teaspoon
  • Espresso powder – 1/2 teaspoon
  • Salt – 1/2 teaspoon

Wet ingredients

  • Eggs – 2 large eggs
  • Full fat coconut milk – 3/4 cup
  • Water – 1/2 cup
  • Coconut oil – 1/4 cup
  • Apple Cider Vinegar – 1/2 tablespoon
  • Vanilla extract – 1 tsp

Chocolate cream ingredients

  • Powdered sugar: 4 cups (or coconut sugar powder for added richness)
  • Cocoa powder – 1/2 cup
  • Organic palm butter – 1/2 cup (or vegan butter)
  • Dairy-free milk – 1 / 3-2 / 3 cup
  • Vanilla extract – 1 tsp

How to Make Paleo Chocolate Cupcakes

To get started, you'll need to create the cupcake batter. Watch the video of my cake recipe to see how I make it, or follow these steps:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix the dry ingredients. Add everything in a large bowl and mix well.
  3. Mix the wet ingredients in a separate container. Then pour the wet dry mix and mix for 1-2 minutes to create the dough.
  4. Prepare the cupcakes. Line a can of muffins with muffin cups and divide the dough between 14 cups of muffins.
  5. Bake for 25-28 minutes. Test to see if the cupcake is ready using the toothpick test.
  6. Let the cupcakes cool. This is the key if you are applying layers of frosting on top. If not, you can also eat them as little chocolate muffins!

How to Make Vegan Chocolate Butter Frosting

As your cupcakes cool, make the buttercream frosting. Then you can get to the pipe fun!

  1. Blend all the ingredients in a mixer. Add ingredients to a stand mixer and mix on low for 30 seconds. Then slowly increase the speed to high and mix for one minute.

  2. Test the consistency of the frosting. If your frosting is too thick, add more milk. If it is too thin, add more powdered sugar.

  3. Pipe the cupcakes. Place the frosting in a pipe bag and pipe swirls over each cupcake.

Can you make the cupcakes ahead of time?

Absolutely! You can make the cupcakes up to two days before a party or event. Let them cool completely, then store them in an airtight container at room temperature on your counter.

You can also prepare the frosting ahead of time and store it in a separate container in the refrigerator. Just whisk the frosting again before placing it in a pastry bag. I prefer to store cupcakes without frost and frost before serving for the freshest texture. But you can also store them frozen.

Can you freeze cupcakes? Sure you can. If you plan to eat them in a couple of weeks, I'll just freeze them and store them in an airtight glass container. If you plan to store them longer (up to 2 months), you can prevent the freezer from burning by wrapping the unfrozen cupcakes in plastic wrap before storing them in an airtight glass container. And let me tell you, defrosting chocolate cupcakes is a powerful tasty food preparation!

More decadent chocolate recipes

If you have leftover cocoa powder, here are some of my favorite chocolate recipes to make!

Paleo Chocolate Muffins (gluten free, dairy free)

Preparation time: 30 minutes

Cook time: 30 minutes.

Total time: 1 hour

Servings: 14 servings

Paleo Chocolate Cupcakes are extremely moist, decadent, and rich, with a perfectly fluffy texture. They are gluten and dairy free!

Dry cake ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup of tapioca flour
  • 2 tablespoons of coconut flour
  • 1 cup coconut sugar
  • 3/4 cup raw cocoa powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of espresso powder
  • 1/2 teaspoon salt

Wet ingredients cake

  • 2 large eggs
  • 3/4 cup whole coconut milk
  • 1/2 cup of water
  • 1/4 cup coconut oil
  • 1/2 tablespoon of apple cider vinegar
  • 1 teaspoon of vanilla extract

Vegan Chocolate Buttercream Frosting

  • 4 cups organic powdered sugar or coconut sugar powder, succanat powder, etc.
  • 1/2 cup raw cocoa powder
  • 1/2 cup organic palm butter
  • 1 / 3-2 / 3 cup dairy-free milk
  • 1 teaspoon of vanilla extract

Paleo Chocolate Cupcakes

  • Preheat your oven to 350 degrees Fahrenheit.

  • Add all the dry ingredients in a large bowl and mix.

  • Add all the wet ingredients to another bowl and stir together. Then pour the wet mix dry and mix for a minute to create the dough.

  • Align the muffin pans with the muffin pans and divide the dough among 14 muffin pans.

  • Bake for 25-28 minutes, or until a toothpick comes out clean.

  • Let the cupcakes cool completely before putting the frosting on top.

Vegan Chocolate Buttercream Frosting

  • Add all the ingredients to a stand mixer and mix over low heat for 30 seconds. Then slowly increase the speed to high and mix for one minute.

  • If your mixture needs to be diluted, add more milk. If you need to thicken, add more powdered sugar.

  • Once the cupcakes are completely cold, place the frosting in a piping bag and the piping swirls on each cupcake.

  • This recipe creates 14 full cupcakes (I fill each cupcake about 80% of the way with dough). But you can also create 15 slightly smaller cupcakes.
  • My 25-28 minute cook time is based on a standard oven. I recommend checking the cupcakes before, after 20 minutes if your oven tends to cook quickly or if you are using a convection oven.
  • Remember to make sure your cupcake is 100% cold before frosting. Otherwise, the heat of the cupcake will melt your icing.
  • This is the brand of espresso powder I use.

Calories: 410 kcal, carbohydrates: 56 g, protein: 5 g, fat: 22 g, saturated fat: 9 g, cholesterol: 23 mg, sodium: 202 mg, potassium: 160 mg, fiber: 4 g, sugar: 42 g , vitamin A: 56 IU, vitamin C: 1 mg, Calcium: 49 mg, Iron: 2 mg

Chocolate Paleo Cupcakes

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