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–+ servings
close-up of a paleo chocolate cupcake with colorful sprinkles

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

Author Erin Dooner
Course Dessert
Cuisine American
Servings 14 cupcakes
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste! Grain-free, gluten-free, and dairy-free.

Ingredients

  • 3/4 cup + 2 1/2 tablespoons (104 grams) Dutch-process cocoa powder
  • 2/3 cup + 2 tablespoons (80 grams) finely ground blanched almond flour
  • 1 1/2 teaspoons baking powder see notes
  • 1 teaspoon espresso powder optional to enhance cocoa flavor
  • 1/4 teaspoon salt
  • 1/2 cup + 1 tablespoon (126 grams) refined 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 50 grams each out of shell, room temperature
  • 1 tablespoon vanilla extract

For the frosting:

Instructions

  • Preheat your oven to 350 °F (175 °C) and line a muffin pan (or two) with 14 liners.
  • In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso powder and salt. Set aside.
    3/4 cup + 2 1/2 tablespoons (104 grams) Dutch-process cocoa powder, 2/3 cup + 2 tablespoons (80 grams) finely ground blanched almond flour, 1 1/2 teaspoons baking powder, 1 teaspoon espresso powder, 1/4 teaspoon salt
  • 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.
    1/2 cup + 1 tablespoon (126 grams) refined coconut oil, 2/3 cup (213 grams) honey, 1/2 cup + 2 tablespoons (160 grams) unsweetened applesauce, 2 tablespoons coconut sugar, 4 large eggs, 1 tablespoon vanilla extract
  • Pour the batter evenly into the muffin liners, about 3/4 full.
  • 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.
  • 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 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.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values are without the frosting and decoration ideas.

Nutrition

Calories: 264kcalCarbohydrates: 27gProtein: 7gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 47mgSodium: 112mgPotassium: 230mgFiber: 6gSugar: 16gVitamin A: 71IUVitamin C: 0.2mgCalcium: 78mgIron: 3mgNet Carbs: 21
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤