Paleo Chocolate Cupcakes (gluten-free, grain-free, dairy-free)

These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste!

So here’s the promised cupcake recipe that I used as a carrier for the paleo chocolate fudge frosting that I posted last week.

These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste! (grain-free, gluten-free, and dairy-free)

Before anyone gets their knickers* in a twist, I know sprinkles aren’t paleo. They’re, like, the very opposite of paleo. But just look how they brightened these cupcakes up! They look much happier with the sprinkles. Here’s how you can make your own paleo coconut sprinkles. The recipe uses plant-based natural coloring and coconut and while they’re not nearly as bright as nasty store-bought sprinkles, you don’t have to worry about what you’re eating! Raspberries, strawberries and mini chocolate chips would also make for pretty and delicious paleo alternatives to sprinkles.

* I don’t think I’m British – I just loathe the p-word.

These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste! (grain-free, gluten-free, dairy-free)

This is pretty much the same recipe I used in my spiderweb cupcakes. I adapted it a little to make the cupcakes bigger and to make the measurements a bit easier for people who use measuring cups instead of grams.

I also added a little more sweetener! The original cupcake recipe was sweetened with just honey but when I tried the recipe as written, and ate a cupcake without the frosting, I wanted more sugar. So I added two tablespoons of coconut sugar.

These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste! (gluten-free, grain-free and dairy-free)

These chocolate cupcakes have a really interesting texture and I don’t mean that in a bad way! It’s hard to describe, but they’re kind of mousse-like. They’re not like regular, fluffy airy cupcakes, but they’re moist and… mousse-like. I’m sure that won’t convince you to make them so here’s a review from the original recipe:

“A girl who has been eating GF for 3 years said they were the best GF cupcakes she has ever had! They were all asking after the recipe!” I think they’re pretty darned delicious but I don’t know about best gluten-free cupcakes ever. I think I’ll reserve that title for cupcakes that have the same exact texture as regular cupcakes. Ones where you have no idea that they’re gluten-free (like my best gluten-free brownies recipe!)

These cupcakes don’t have that typical weird, eggy and spongy thing that a lot of paleo cupcake recipes I’ve tried have had, though so that’s a huge plus. All in all, I’d say that these cupcakes are a victory. :)

Looking for more paleo goodies? Try these!

  • These paleo chocolate banana muffins are bursting with banana flavor and are super rich and decadent! (honey sweetened, grain-free, gluten-free and dairy-free)
  • Vegan Paleo Lemon Cookies {grain-free, gluten-free, dairy-free}
  • Easy Paleo Vegan No-bake Key Lime Pies (grain-free, gluten-free and dairy-free)
  • This paleo chocolate fudge frosting only uses four ingredients and is also vegan! It takes 5 minutes to make, holds up perfectly at room temperature, and can be piped.

Paleo Chocolate Cupcakes (grain-free, gluten-free, dairy-free)

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Rated 5.0 by 8 readers
Paleo Chocolate Cupcakes (gluten-free, grain-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 14 cupcakes

Ingredients

  • 3/4 cup + 2 1/2 tablespoons (104 grams) Dutch-process cocoa powder
  • 2/3 cup + 2 tablespoons (80 grams) almond flour or almond meal
  • 1 1/2 teaspoons baking powder (use paleo baking powder, if necessary)
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup + 1 tablespoon (126 grams) coconut oil, melted
  • 2/3 cup (213 grams) honey
  • 1/2 cup + 2 tablespoons (160 grams) unsweetened applesauce
  • 2 tablespoons coconut sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • for frosting: 1 or 1 1/2 batch paleo chocolate fudge frosting1
  • paleo decoration ideas: raspberries, strawberries, mini chocolate chips, homemade coconut sprinkles

Directions

  1. Preheat your oven to 350 °F (175 °C) and line a muffin pan (or two) with 14 liners.
  2. In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso powder and salt. Set aside.
  3. In a large mixing bowl, stir together the melted coconut oil, honey, applesauce, coconut sugar, eggs and vanilla. Add the dry mixture to the wet and stir just until combined.
  4. Pour the batter evenly into the muffin liners, about 3/4 full.
  5. Bake for 24-28 minutes. A toothpick inserted in the middle should come out mostly clean. A few moist crumbs or a little stickiness is okay, just not raw batter. These are super moist so if it comes out totally clean, they're probably overdone.
  6. Let cool for 5 minutes and then remove to a wire rack to cool completely. These do not taste very good straight out of the oven. I recommend letting them sit for 2 hours and then frosting. When you refrigerate them, they become denser, the way brownies get when you refrigerate them. Can be kept at room temperature, unfrosted, for up to 3 days or can be refrigerated for up to 5 days.

Notes

  1. 1 batch of frosting will yield just enough for slightly more than 1 tablespoon of frosting per cupcake, which isn't very much for frosting lovers. You may want to do 1 1/2 batches or even a double batch if you want to frost the cupcakes more generously. I used about 1 1/2 tablespoons (1 1/2 batches) of frosting on mine.

Recipe by  | www.texanerin.com

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88 comments on “Paleo Chocolate Cupcakes (gluten-free, grain-free, dairy-free)” — Add one!

  • Natalie says
    January 16, 2017 @ 12:05 am

    Hi! These look so great! Can I use coconut flour instead of the almond flour?

    Reply
    • Erin replies to Natalie
      January 16, 2017 @ 12:23 pm

      Hi there! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that!

      Reply
  • Keena says
    January 15, 2017 @ 2:51 pm

    These cupcakes were a hit for my baby girls birthday yesterday! We are a week into Paleo and these cupcakes were perfect! I left out the espresso because I am not a coffee person. And of course we had to use sprinkles!! Thank you so much! 💖💕💖

    Reply
    • Erin replies to Keena
      January 16, 2017 @ 12:27 pm

      I’m so happy to hear that they were a hit! I hope your daughter had a wonderful birthday. :) Sprinkles do make them more fun. ;) Thanks a ton for your kind comment!

      Reply
      • Keena replies to Erin
        January 17, 2017 @ 4:07 pm

        You are so welcome! I am currently standing in the kitchen trying to convince myself that I don’t need to make these cupcakes again!😩😩 I am not winning…lol!Thanks again!

        Reply
        • Erin replies to Keena
          January 17, 2017 @ 11:19 pm

          Haha. Why not make them, keep one (or two ;)) for yourself and bring the rest to a neighbor? Then everyone’s happy and someone gets a surprise! :D

  • Julie says
    December 27, 2016 @ 3:15 am

    These are absolutely delicious!I was searching for a recipe to use for my son’s fifth birthday party and this is it! An absolute winner! As mentioned in the post they don’t taste good straight out of the oven but we refrigerated them and they were amazing! I did not use the recipe for frosting as I made my own but these don’t even need frosting. I’m only making frosting for the appearance cause it’s a birthday party. Thank you so much for this recipe! I’m new to gluten free baking and learning how to do substitutes on “normal” recipes. It was nice to just follow this recipe exactly and have it turn out so wonderfully! I’ll be looking for more from you!

    Reply
    • Erin replies to Julie
      December 28, 2016 @ 12:30 pm

      What a nice comment! Thank you so much. :) I hope that your son had or will have a great birthday and that he enjoyed the cupcakes as much as you did! Gluten-free baking can definitely be difficult so I’m happy to hear that you found these easy to make. I hope that you’ll enjoy my other recipes and if you’re looking for another easy, gluten-free and kid-friendly recipe, I recommend trying these chocolate chip cookies (and they use the same ingredients as these cupcakes so you won’t have to buy anything special). :) Thanks again for your comment!

      Reply
  • Leigh Morgan says
    October 17, 2016 @ 2:57 am

    Great recipe! I subbed butter for coconut oil and swerve powdered sugar in the frosting! Definitely better the next day cold out of the fridge.

    Reply
    • Erin replies to Leigh Morgan
      October 18, 2016 @ 5:52 pm

      I’m happy you enjoyed them! And that’s great to know that Swerve works in the frosting. :) Thanks for your comment!

      Reply
  • ashley
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    September 27, 2016 @ 8:08 pm

    Do we have nutrition facts on this cupcake??

    I do have to say my husband made these for me for my birthday and they were delicious! I’ve been having one a day since :)

    Reply
    • Erin replies to ashley
      September 28, 2016 @ 10:08 am

      I love that your husband made you cupcakes for your birthday! And I’m happy you’ve been enjoying them. :) You can copy and paste the recipe here for the nutritional profile, if you’d like. Thanks for your comment!

      Reply
  • Sera says
    September 26, 2016 @ 7:17 pm

    Do you think this recipe would “stand up” if I made it into a cake instead of cupcakes? I was thinking of using a 6 or 8 inch round with a between 4-6 layers (depending on the round). Thanks!

    Reply
    • Erin replies to Sera
      September 26, 2016 @ 9:08 pm

      I recently made it with hazelnut flour instead of almond flour in a 9″ springform and baked it for 37 minutes. It was good but the texture wasn’t exactly the same. One of the commenters below baked it in a 9″ square pan and really liked it so maybe my issue was my pan was too small. So I guess you’ll just have to see how it goes. :) Sorry I don’t have a better answer for you! I’d love to hear how it goes if you try it out.

      Reply
  • Mary says
    July 31, 2016 @ 9:55 pm

    Was wondering if I could use raw cacao instead of Dutch chocolate? Also if I could replace the espresso with a tea I’m caffeine free. I haven’t been able to find the Dutch chocolate on my endometriosis diet… these look amazing and can’t wait to try them.

    Reply
    • Erin replies to Mary
      July 31, 2016 @ 10:00 pm

      You can just omit the espresso powder! I’m not positive about the cacao powder. Some sources say you can use them interchangeably but the first comment on this page has me wondering. Sorry I can’t give you a more definite answer! I hope you’ll enjoy the cupcakes. :)

      Reply
  • Kayla says
    July 29, 2016 @ 4:11 pm

    This recipe is amazing. I made it for my son’s first birthday. I did 2 separate recipes and made 4 9in rounds. I altered it (because I’m not paleo, just GF) by using regular sugar and butter instead of coconut sugar and oil.
    Thank you!

    Reply
    • Erin replies to Kayla
      July 29, 2016 @ 10:18 pm

      It’s good to know that regular sugar and butter work just as well! Do you mind sharing how long you bake the 9″ cakes for? :) Thanks a bunch for your comment and I hope your son had a great first birthday!

      Reply
  • Adrianne
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    July 21, 2016 @ 1:19 am

    Ok so I was TOTALLY skeptical. I’ve made a lot of paleo Pinterest sweets that dont taste that great but these are REALLY awesome. I’ve made them 4 times already.

    I also edited the recipe a little. I use 1/2 cup honey – I think I can use even less.

    I use NO coconut sugar. I don’t think its truly paleo – personally but I understand some believe it is. I really don’t think this recipe needs ANY more sweet, even with my honey cut down. If your eating strict paleo anyways these will taste VERY sweet to you which is why I cut the honey down.

    I dont use applesauce – I dice a whole organic apple and put that in my nutribullet with the coconut oil. Works great! Applesauce is VERY expensive where I live (on an island)… like $20 a jar expensive.

    I also don’t use espresso powder again because its so costly here.

    Recently I was out of apples but I had two absolutely overripe black bananas. It was AWESOME with those, you could barely taste it but it made them more dense. I like it both ways. Hubby prefers the apple. I also don’t make the frosting because I don’t think they really need it. I am going to try a few drops of peppermint oil in the next batch. Thanks, this IS a great cupcake and so awesome for that coco craving!

    Reply
    • Erin replies to Adrianne
      July 21, 2016 @ 8:47 pm

      That’s interesting about the sweetness! I posted a variation of this recipe without the extra coconut sugar a few years ago and thought they were sweet enough but when I made them again to post this recipe, they weren’t sweet enough for me. I wonder if my taste is changing! I’m thrilled that your pureed apples and banana versions worked out well. :) And these are great with peppermint extract! I’ve tried before, too. Thanks a bunch for your feedback and all your tips!

      Reply
  • Rachel says
    July 17, 2016 @ 10:46 pm

    I loved these! I will deffinetly be making them again. They are so chocolaty, they will be gone fast in my house!

    Reply
    • Erin replies to Rachel
      July 18, 2016 @ 9:35 pm

      Yay! I’m so happy that you liked them. I hope you all still have some left. ;) Thanks for your comment!

      Reply
  • Renee says
    July 1, 2016 @ 10:49 pm

    I just baked these up…baked up perfect! Of course, I had to sample one…moist inside and delicious dark chocolate taste. I imagine you could sub some almond or some peppermint extract to experiment with different flavors. These make our gluten free, grain free, dairy free, soy free family very happy!

    Reply
    • Erin replies to Renee
      July 4, 2016 @ 12:05 am

      I’m very happy to hear that the cupcakes came out well for you! I’ve tried these with peppermint extract and they were great. Can’t wait to try some different flavors! Thanks a ton for your feedback. :) And I’m sorry I didn’t see your comment until now!

      Reply
  • Sonja
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    June 15, 2016 @ 6:26 pm

    You’ve done it again! My 8 year old has really taken an interest in cooking and baking this year. When the only cooking summer camp was sold out I told her to find recipes each day and she could do them at home. She searched for chocolate cupcakes, and came across yours. As soon as I saw your name at the top I reminded her of your other recipes we love, and we knew they would be good. My daughter did the whole thing on her own, minus taking them out of the oven :) Thank you again, these were super yummy!!

    Reply
    • Erin replies to Sonja
      June 16, 2016 @ 3:02 pm

      I love that your daughter wanted to go to cooking summer camp and that she’s having her own little baking camp at home! I’m so happy that you and your daughter enjoyed the cupcakes. Thanks for the kind words and for your feedback. :)

      Reply
  • Danae Martin says
    June 14, 2016 @ 9:17 pm

    This recipe is horrible. I’m sorry but I followed it to the tee, and I have been paleo/gluten free for almost 10 years so I have lots of experience with these I ingredients. I was even EXTRA careful because I made them for my husband’s birthday. The icing was SUPER oily and the cupcakes were honestly not that flavorful. Yours look beautiful in the picture. It’s a mystery to me.

    Reply
    • Erin replies to Danae Martin
      June 14, 2016 @ 9:29 pm

      I’m sorry you thought that they were horrible. I’ve made these cupcakes 6+ times over the past few years and people always seem to love them and most people ask for the recipe. I’ve also gotten nothing but positive feedback from reviewers on social media. I know you were super careful but it really sounds like something went wrong. I’ve made recipes before, thinking I was being careful, and then they come out terribly (though the recipe has nothing but positive reviews!). Turns out I added the wrong ingredient, the wrong amount or just totally omitted it. Since you said they weren’t flavorful, I have to ask – did you not use Dutch-process cocoa powder? These cupcakes have a very deep, dark chocolaty taste to them and for you to say they aren’t flavorful really makes me wonder. Did you make any subs in the frosting? Because it’s not at all oily. There are only two reviewers on that recipe but both said they loved it. Sorry you had so many troubles!

      Reply
  • Heather says
    June 3, 2016 @ 2:43 am

    Could pumpkin be substituted for the applesauce? I have a can open and hoping so I don’t need to get an applesauce just for this recipe

    Reply
    • Erin replies to Heather
      June 3, 2016 @ 6:54 pm

      I haven’t tried it nor have I ever tried subbing pumpkin for applesauce (though it sounds intriguing!). So I really have no idea if it’d work out well. Sorry about that! If you try it out anyway, I hope you’ll enjoy them. :)

      Reply
      • Kim Quinn
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        replies to Erin
        December 14, 2016 @ 7:46 pm

        Subbing pumpkin for applesauce works great. My friend, who is not ‘free’ anything, grain, gluten, etc, will take a boxed mix and instead of adding the oil, eggs, water called for, mixes 1 regular can pumpkin and a half a can of water and then adds the cake mix. It is a bit flatter but delicious.

        Reply
  • Emma says
    May 27, 2016 @ 12:49 pm

    I’m not sure if I did something wrong!? My cupcakes overflowed like crazy molten chocolate volcanos, and then completely flopped. Yes, I remembered the baking powder. I’ve double checked all the ingredients and can’t see where I went wrong! The mixture looked suspiciously runny before baking… could it be that there is not enough dry ingredients?

    Reply
    • Erin replies to Emma
      May 27, 2016 @ 3:12 pm

      It definitely sounds like something went wrong! I’ve only gotten positive feedback on this recipe and I’ve made it myself several times. If you didn’t make any changes or subs at all, then I’m not sure what the problem could be. Did you weigh your ingredients? If not, I recommend doing that in the future. My guess is that you accidentally added too much of something or not enough of something else (I have to admit that I do this pretty often, which is why I test recipes several times before posting them. ;)) The batter is quite thin but it’s got enough dry ingredients in there for it work. I hope the next try will be successful if you decide to try again. :)

      Reply
  • Catering Den Haag
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    May 24, 2016 @ 3:16 pm

    This looks incredible!

    Reply
  • Greta says
    May 4, 2016 @ 12:09 am

    These look delicious- can’t wait to try them! Thanks for sharing.

    p.s. I also hate the P-word. : )

    Reply
    • Erin replies to Greta
      May 5, 2016 @ 9:47 pm

      Haha. Seriously such an awful word! I hope you’ll enjoy the cookies and thanks for your comment. :)

      Reply
  • Elsje Parsons Massyn says
    April 29, 2016 @ 9:48 am

    Please dear – how can I make these beautiful cookies COMPLETELY VEGAN??

    Reply
    • Erin replies to Elsje Parsons Massyn
      April 29, 2016 @ 9:20 pm

      I have to admit that I think you probably have more experience with egg subs than I do. ;) I’ve never tried using flax eggs so I have no idea how that’d work here. But I think 4 eggs is a lot of eggs to replace with flax eggs (I could be wrong!). You could try subbing maple syrup for the honey but honey is a little sweeter than maple syrup, so you may end up needing to add another tablespoon or so of sugar. It unfortunately sounds like a bit of experimenting would be required to make this vegan. I do have a whole wheat vegan cupcake recipe I’m trying to convert to grain-free! Hopefully I can make that happen soon. :)

      Reply
  • Heather | All Roads Lead to the Kitchen says
    April 29, 2016 @ 12:44 am

    Moist and mousse-like? Yes, please! I cannot stop staring at the disappearing/reappearing sprinkles photo…it’s mesmerizing.

    Reply
  • Kelley
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    April 25, 2016 @ 2:38 pm

    Erin, you have done it again! I made this recipe last night as a 9″ cake instead of cupcakes and it is absolutely awesome!! I topped it with a chocolate cream cheese frosting. I have been gluten-free for the last two years. This is the best cake recipe I have found. It is very light and has the rich taste of dark chocolate. Many of the gluten-free cake recipes that I have tried were either greasy or very heavy. Fantastic Job!!

    Reply
    • Erin replies to Kelley
      April 25, 2016 @ 8:32 pm

      I’m thrilled that you liked the recipe so much! I also have plans to try this out as a cake. Did it come out kind of “mousse-like” in cake form or was it normal like a regular cake? Thanks a bunch for your comment! It made my day. :)

      Reply
      • Kelley replies to Erin
        April 25, 2016 @ 10:25 pm

        Hi Erin,

        This is the second time that I have emailed you about a recipe of yours. The first was your multi-grain oatmeal raisin cookies, that I still make all the time for my grandkids. Every time I make them, my grandson tells me that they are the best cookies that he has ever had in his life. He’s 8.

        About the cake. I put it in a 9″ square pan that I had sprayed well with cooking spray. It took about 40 minutes. Yes, the texture is like a very light cake. The funny thing is when I refrigerated it, the texture became very fudgy. Most of the GF cake recipes that I have tried have mostly almond flour and sometimes ground flax seed. They seem to always come out greasy. This cake is not like that. I used regular unsweetened cocoa. Next time I make it I am going to use a premium cocoa and I will let you know how it turns out. Thanks, again. Kelley

        Reply
        • Erin replies to Kelley
          April 26, 2016 @ 7:29 am

          Hi Kelley! I’m so happy that you’re still enjoying the oatmeal cookies and that your grandson loves them so much. :) Thanks for sharing how you baked the cake in a 9″ pan. I’ll try it, too. And I’m with you – I don’t like those greasy GF cakes so much. ;) Thanks again for your comment!

  • Nutmeg Nanny says
    April 21, 2016 @ 5:14 am

    LOVE that GIF pic of the sprinkles/no sprinkles. I’m in camp SPRINKLES! Send a cupcake my way please :)

    Reply
    • Erin replies to Nutmeg Nanny
      April 24, 2016 @ 8:14 pm

      Thank you! And I’m so happy you’re with me on the sprinkles thing. :D

      Reply
  • Renee - Kudos Kitchen says
    April 20, 2016 @ 3:32 pm

    I’m not offended by the sprinkles, of course I don’t eat paleo either. LOL
    Erin, these are the most chocolaty looking cupcakes I think I’ve ever seen. They’re so dark they’re almost black (in a good way), so I understand the reason for the pop of color. If I could, I’d grab one (or two) through the computer screen and lick off all that frosting before noshing on the cake!

    Reply
    • Erin replies to Renee – Kudos Kitchen
      April 24, 2016 @ 5:58 pm

      They are almost black! And very dark chocolaty. And good that you’re not offended by my topping choice! Whew. ;)

      Reply
  • Stacy | Wicked Good Kitchen says
    April 20, 2016 @ 1:20 am

    Nom! Girl, you have outdone yourself with these scrumptious Paleo Chocolate Cupcakes. I love that you used the combination of honey, applesauce and coconut sugar for sweetening and texture. I cannot wait to bake these. :) Bravo!

    Reply
  • tanya says
    April 19, 2016 @ 5:56 pm

    A mousse-like texture sold me! These look so rich!

    Reply
    • Erin replies to tanya
      April 20, 2016 @ 8:26 am

      They are indeed! :)

      Reply
  • Sarah Walker Caron (Sarah's Cucina Bella) says
    April 19, 2016 @ 2:16 pm

    Wow, these look great — so moist and fluffy. And I much prefer the word ‘knickers’ too.

    Reply
  • Kirsten/ComfortablyDomestic says
    April 19, 2016 @ 4:36 am

    The cupcakes look so enticing! I know that the sprinkles are paleo, but boy do they make the cupcakes look fun.

    Reply
  • rita says
    April 19, 2016 @ 4:02 am

    looks delicious…. what would you substitute for coconut oil?

    Reply
    • Erin replies to rita
      April 19, 2016 @ 7:34 pm

      I haven’t tried it but I’m assuming any neutral flavored oil would work fine! Or even olive oil

      Reply
  • Charlotte Moore
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    April 19, 2016 @ 2:23 am

    These look delicious.

    Reply
  • Dennis says
    April 19, 2016 @ 1:38 am

    They sound great and I would like to try them. However, I am allergic to coconut, which is a serious problem with most of the paleo recipes. Is there a practical alternative to the coconut oil, flour and sugar?

    Reply
    • Erin replies to Dennis
      April 19, 2016 @ 7:37 pm

      Another type of neutral olive or even olive oil would work for the coconut oil, raw sugar or another granulated sugar for the coconut sugar, but there’s no sub for coconut flour. It absorbs so much more liquid than any other type of flour and so there’s no direct sub for it. Sorry about that! But wait – there’s no coconut flour in this recipe. So it looks like it should still work for you. :)

      Reply
  • Roxana says
    April 19, 2016 @ 1:33 am

    The cupcakes do look happier with the sprinkles, but they look just as delicious without them!

    Reply
  • Lauren Kelly Nutrition says
    April 18, 2016 @ 10:47 pm

    These are the most perfect looking cupcakes EVER! And yes, cupcakes are simply there to hold all of that delicious frosting!!

    Reply
  • Amanda | The Chunky Chef says
    April 18, 2016 @ 9:51 pm

    Oh my… these look so decadent, so fudgy… I’d never believe that they’re paleo!

    Reply
  • The Food Hunter says
    April 18, 2016 @ 9:34 pm

    I love chocolate cake! and that frosting looks amazing.

    Reply
  • Karyn @ Pint Sized Baker says
    April 18, 2016 @ 5:36 pm

    You’d never know by just looking at these beautiful cupcakes. They sound amazing and I love the sprinkles on top! Perfectly festive for a birthday.

    Reply
  • Stephanie says
    April 18, 2016 @ 5:24 pm

    These look so perfectly chocolatey and moist. Sprinkles or not :)

    Reply
  • Dorothy at Shockingly Delicious says
    April 18, 2016 @ 4:44 pm

    I laughed at your line about the cupcake being a carrier for frosting. I feel exactly that way about cupcakes!

    Reply
  • Carolyn says
    April 18, 2016 @ 4:37 pm

    Saying that cupcakes are mousse-like would absolutely convince me to try them. I love mousse!

    Reply
    • Erin replies to Carolyn
      April 20, 2016 @ 8:45 am

      Haha. Good! I just thought it sounded weird. ;)

      Reply
  • Kacey @ The Cookie Writer says
    April 18, 2016 @ 3:50 pm

    First off, these look delicious! Secondly, I love how simple the decorating is here. I always think cupcakes need big swirls and jazz, but everything works perfectly here.

    Reply
  • Amy Stafford
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    April 18, 2016 @ 2:06 pm

    Love that these are paleo, and your GIF is so cute!

    Reply
  • Alexa [fooduzzi.com] says
    April 18, 2016 @ 1:47 pm

    Look how moist (sorry) these are!! SO obsessed with this recipe, and I will absolutely give them a try!

    Reply
    • Erin replies to Alexa [fooduzzi.com]
      April 20, 2016 @ 8:46 am

      I actually love the word moist and use it in almost every cake, muffin and cupcake post. It’s just the p-word! :D

      Reply
  • Lisa | Mummy Made.It says
    April 18, 2016 @ 1:10 pm

    Yum! Don’t worry about the paleo police, they’ll have their undies (our word for knickers!) twisted over something else in no time!

    Reply
    • Erin replies to Lisa | Mummy Made.It
      April 20, 2016 @ 8:47 am

      Haha. So true! And oh. Undies is actually my word of choice, too. I have no idea why I didn’t think to use that. Haha.

      Reply

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