Paleo Chocolate Cupcake and Frosting
Indulge in the rich decadence of these Paleo Chocolate Cupcakes with creamy chocolate frosting—a perfect treat for chocolate lovers looking for a healthier, grain-free option. Made with nutrient-rich almond and coconut flours, natural sweeteners like honey or maple syrup, and paleo-friendly dark chocolate chips, these cupcakes are both moist and deeply chocolatey. The light and fluffy frosting, whipped from velvety coconut cream and cocoa powder, is a dairy-free delight that perfectly complements the cupcakes’ soft crumb. Ready in just 35 minutes, this gluten-free, dairy-free, and naturally sweetened dessert is ideal for celebrations, meal prep, or a guilt-free indulgence. Perfectly suited for the Paleo diet, these cupcakes prove you don’t have to compromise on flavor while staying on track!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 0.5 cup cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 3 large eggs
- 0.5 cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.25 cup almond milk
- 0.25 cup dark chocolate chips (paleo-friendly)
- 1 cup coconut cream (refrigerated overnight)
- 2 tablespoons unsweetened cocoa powder (for frosting)
- 2 tablespoons honey (or maple syrup, for frosting)
- 0.5 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and sea salt until well combined.
In a separate smaller bowl, beat the eggs. Then stir in the honey (or maple syrup), vanilla extract, melted coconut oil, and almond milk until fully blended.
Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth. Fold in the paleo-friendly dark chocolate chips.
Evenly distribute the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, scoop the solidified coconut cream from the top of the refrigerated can into a chilled mixing bowl. Beat with a hand mixer on medium speed until smooth.
Add the unsweetened cocoa powder, honey (or maple syrup), and vanilla extract to the coconut cream and continue beating until fluffy and fully combined.
Once the cupcakes have cooled completely, spread or pipe the chocolate frosting evenly over each one.
Serve immediately or store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best texture.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
