Paleo Chocolate Cupcakes (gluten-free, dairy-free)
Paleo chocolate cupcakes are extremely moist, decadent and rich, with a perfectly fluffy texture. They're gluten-free and dairy-free!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 2 tablespoons coconut flour
- 1 cup coconut sugar
- 3/4 cup raw cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup full-fat coconut milk
- 1/2 cup water
- 1/4 cup coconut oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 4 cups organic powdered sugar (or powdered coconut sugar, powdered succanat, etc)
- 1/2 cup raw cacao powder
- 1/2 cup organic palm shortening
- 1/3-2/3 cup dairy-free milk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350 degrees fahrenheit.
- 2
Add all the dry ingredients into a large mixing bowl and whisk together.
- 3
Add all the wet ingredients to another bowl and stir together. Then pour the wet mixture into the dry and whisk together for one minute to create the batter.
- 4
Line muffin tins with muffin cups and evenly divide the batter between 14 muffin cups.
- 5
Bake for 25-28 minutes, or until a toothpick comes out clean.
- 6
Let the cupcakes cool completely before piping the frosting on top.
- 7
Add all the ingredients to a stand mixer and blend on low for 30 seconds. Then slowly increase the speed to high and blend for one minute.
- 8
If you're mixture needs to be thinned out, add more milk. If you need to thicken, add more powdered sugar.
- 9
Once the cupcakes are completely cool, place the frosting into a piping bag and pipe swirls onto each cupcake.