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    Home » Recipes » Cake and Cupcake Recipes

    Paleo Chocolate Cupcakes (Dairy Free, Grain Free, Gluten Free, Refined Sugar Free)

    Published: May 5, 2016 · Modified: Apr 20, 2019 by Emma Burton · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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! 

     Paleo Chocolate Cupcakes. Light and fluffy chocolate #cupcakes topped with a #healthy frosting

    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?!

     Paleo Chocolate Cupcakes. Light and fluffy chocolate #cupcakes topped with a #healthy frosting. Click the photo for the recipe.

    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.

    Paleo Chocolate Cupcakes. Light and fluffy chocolate #cupcakes topped with a #healthy frosting. Click the photo for the recipe.

    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!

     Paleo Chocolate Cupcakes. Light and fluffy chocolate #cupcakes topped with a #healthy frosting. Click the photo for the recipe.

    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! 

    Print Recipe
    5 from 1 vote

    Paleo Chocolate Cupcakes

    Soft, and airy like a cupcake should be while being dairy free, grain free, *gluten free and refined sugar free.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 8 Cupcakes
    Calories: 216kcal
    Author: Emma Burton

    Ingredients

    • 4 Large Eggs, Lightly Beaten
    • ⅓ Cup Maple Syrup
    • ⅓ Cup Coconut Oil, Melted
    • 2 Tbsp. Almond Milk
    • 1 teaspoon Vanilla Extract
    • ⅓ Cup Coconut Flour
    • 3 Tbsp. Cocoa
    • ½ teaspoon Baking Powder

    Icing;

    • 150 g Pitted Dates, Chopped
    • ¼ Cup Water
    • 1 Tbsp. Almond Butter
    • 2 and ½ Tbsp. Cocoa

    Instructions

    • 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 ⅔ - ¾ full.
    • Place in the oven for 15-20 minutes or until a skewer inserted comes out clean.
    • Allow them to cool completely before icing.

    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.

    Notes

    The batter will be very runny.
    Use a whisk to get ri of any lumps of coconut flour.

    Nutrition

    Calories: 216kcal
    Tried this Recipe? Tag me Today!Mention @LightsCameraBake or tag #lightscamerabake!

    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.

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    Hi! I'm Emma, the the driving force Lights, Camera, Bake!. I develop the recipes, style the food and produce the accompanying photos and videos for you at home.

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