These Paleo Chocolate Cupcakes are soft, and airy like a cupcake should be while being dairy free, grain free, *gluten free and refined sugar free. And guess what? The frosting is also included in these cupcakes and only has 3 ingredients!
I haven’t made cupcakes in a while. I love cupcakes and I love making cupcakes but I just haven’t seem to had the time to make them as they can be quite time consuming with having to fill, ice and decorate them. But that is also one of the reasons I love making them. I can just put on some music and spend the day in the kitchen taking my time over each component.
Unfortunately, that isn’t good if you have limited time. Which brings me to these little beauties. Simple, quick, delicious and did I mention healthy?!
When I first saw this recipe my first thought was wow, that’s a lot of eggs… My second thought was, wow there’s barely any dry ingredients…
With those two thoughts in mind, I was put off trying out this recipe but of course, me being me, I’m always up for an experiment.
As you can see, I was pleasantly surprised with the result and at how easy and quick they are to make. This is a simple one bowl recipe and they come out light and fluffy. The fluffiness comes from the eggs so the texture is a bit different to regular cupcakes but still great. Imagine a cupcake cross a souffle.
When you add the coconut flour to the wet ingredients you will need to use a whisk as the flour turns clumpy and you don’t want little pockets of flour through your cupcakes. The mixture is also very runny due to lack of dry ingredients so don’t be alarmed when making these and think you have to add more flour. Trust me, they will work out!
Personally, I found they weren’t rich enough for my tastes so adding a frosting was a must for me. The frosting I made is one I make a lot. I absolutely love this frosting and so does everyone else who tries it. The funny thing with it is, that nobody ever realizes its healthy until I tell them!
Paleo Chocolate Cupcakes
- 4 Large Eggs, Lightly Beaten
- 1/3 Cup Maple Syrup
- 1/3 Cup Coconut Oil, Melted
- 2 Tbsp. Almond Milk
- 1 tsp Vanilla Extract
- 1/3 Cup Coconut Flour
- 3 Tbsp. Cocoa
- 1/2 tsp Baking Powder
- 150 g Pitted Dates, Chopped
- 1/4 Cup Water
- 1 Tbsp. Almond Butter
- 2 and 1/2 Tbsp. Cocoa
- Preheat the oven to 180°C (350°F) and line 8 cases of a muffin tray with cupcake cases.
- Mix together the beaten eggs, melted coconut oil, maple syrup, vanilla extract and almond milk.
- Add the coconut flour, cocoa and baking powder and whisk together until there are no lumps of flour remaining.
- Pour the mixture into the cupcake cases, filling each case to around 2/3 - 3/4 full.
- Place in the oven for 15-20 minutes or until a skewer inserted comes out clean.
- Allow them to cool completely before icing.
- Place the chopped dates and water in a saucepan and bring to a light boil, until the water thickens and the dates are soft.
- Place in a food processor with the cocoa and almond butter and pulse until smooth.
- Spread a generous amount on each cupcake and serve.
Use a whisk to get ri of any lumps of coconut flour.
Don’t forget Mothers Day is on Sunday! I absolutely love giving gifts, the only thing I struggle with is actually finding the right gifts. So if you’re anything like me and you’re struggling to find the right gift for Mothers Day (or perhaps you may have “forgotten” its only two days away), these cute little frosted cupcakes are perfect and your mothers will love the effort you have gone to to create them.
*If you want these totally gluten free please ensure you check all the labels of the ingredients to ensure they are certified gluten free.