Paleo Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge in the ultimate guilt-free treat with these Paleo Decadent Chocolate Cupcakes with Buttercream Frosting! Crafted from wholesome ingredients like almond flour, coconut sugar, and paleo-friendly dark chocolate chips, these cupcakes are rich, moist, and full of deep chocolate flavor. Elevated by a creamy, honey-sweetened buttercream frosting made with grass-fed butter and arrowroot powder, every bite is as luxurious as it is health-conscious. Perfectly suited for clean eating, these grain-free, dairy-free delights come together in just under an hour, making them ideal for special occasions or everyday indulgence. Treat yourself to a dessert that's both diet-friendly and pure decadence! Keywords: paleo chocolate cupcakes, healthy buttercream frosting, gluten-free desserts, grain-free baking.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup cocoa powder
- 0.75 cup coconut sugar
- 1 teaspoon baking soda
- 0.25 teaspoon sea salt
- 3 units large eggs
- 0.5 cup coconut milk
- 2 teaspoons vanilla extract
- 0.25 cup melted coconut oil
- 0.5 cup dark chocolate chips (paleo-friendly)
- 0.75 cup unsalted grass-fed butter
- 0.25 cup arrowroot powder
- 0.25 cup honey
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
In a large mixing bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt until well combined.
In a separate bowl, beat the eggs, then add coconut milk, vanilla extract, and melted coconut oil. Mix until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring continually until the batter is smooth and free of lumps.
Fold in the dark chocolate chips, ensuring they are evenly distributed in the batter.
Divide the batter evenly among the 12 muffin liners, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the buttercream frosting. Start by beating the unsalted grass-fed butter in a mixing bowl until creamy and smooth.
Gradually add the arrowroot powder and continue to mix until combined.
Add the honey and vanilla extract to the butter mixture, and beat on high speed until the frosting is light and fluffy.
Once the cupcakes are baked, remove them from the oven and allow them to cool completely on a wire rack.
When the cupcakes are cool, use a piping bag or a spatula to frost each cupcake with the buttercream frosting.
Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
4697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.8 g | 423% | |
| Saturated Fat | 173.5 g | 868% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 414.9 g | 151% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 290.2 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 598 mg | 46% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1663 mg | 35% | |
*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.
