Paleo Chocolate Cupcakes
User Reviews
5.0
3 reviews
Excellent
Paleo Chocolate Cupcakes
Report
These Paleo Chocolate Cupcakes taste great with frosting or without. They're gluten free, sugar free, and dairy free too!
Share:
Ingredients
Cupcakes
- 1 cup pumpkin (or other squash; use either pureed and drained or canned)
- 1 cup almond butter (or other nut or seed butter)
- 2/3 cup cocoa (sifted)
- 2 teaspoons cardamom
- 2 teaspoons vanilla
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 eggs
- 2 1/4 teaspoons liquid stevia (60 drops; or to taste)
Frosting
- 1 medium to large sweet potato (See baking directions below.)
- 5-10 teaspoons cinnamon
- 2 teaspoons lemon juice (preferably fresh)
- 1 teaspoon vanilla
- 5/6 teaspoon liquid stevia (20 drops)
- 2 tablespoons coconut oil (melted)
Instructions
Cupcakes
- Preheat oven to 350°F.
- Place all ingredients into a bowl and mix until combined.
- Scoop into paper lined muffin tin or into cake pan.
- Bake for 20-30 minutes until it looks set and a toothpick in the center comes out clean.
- Cool and enjoy!
Frosting
- Wash sweet potato. Prick with fork a few times. Place on baking sheet and bake at 400°F for 30-40 minutes until tender. Let it cool a bit. Peel the skin off.
- Scoop out the filling and place in a mini food processor or blender and puree. Reserve 1 cup of the puree for the frosting.
- Ensure all ingredients are at room temperature or a little warmer.
- Using a hand mixer beat all ingredients into a bowl, scraping down the sides a few times. Adjust flavors to taste.
- Spread onto cupcake or cake with a knife or use a frosting piping bag for a more fancy look.
- Enjoy!
Notes
- Squash options: I've used pumpkin, hubbard and a pumpkin-spaghetti squash mix -- all with good results. Sweet potato can also be used but is higher carb.
- Almond butter alternatives: I use homemade almond butter made from soaked and dehydrated nuts. You can also try another nut or seed butter but I haven't tried that. I think sunflower seed butter would be the best option.
- Egg substitute: An egg substitute like this DIY Powdered Egg Replacer can be used instead of eggs if you are not low carb - flax or chia egg works well for a low-carb option.
- To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet and bake at 400°F for 30-40 minutes until tender.Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Line the baking sheet with safe parchment paper for easier cleanup.
- Cinnamon amount: The cinnamon is pretty heavy in this frosting so you might want to start with less and adjust.
- Carob Alternative: If using carob, you might want to cut back on the sweetener since carob has some inherent sweetness to it.
- Squash options: I've used pumpkin, hubbard and a pumpkin-spaghetti squash mix -- all with good results. Sweet potato can also be used but is higher carb.
- Almond butter alternatives: I use homemade almond butter made from soaked and dehydrated nuts. You can also try another nut or seed butter but I haven't tried that. I think sunflower seed butter would be the best option.
- Egg substitute: An egg substitute like this DIY Powdered Egg Replacer can be used instead of eggs if you are not low carb - flax or chia egg works well for a low-carb option.
- To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet and bake at 400°F for 30-40 minutes until tender.Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Line the baking sheet with safe parchment paper for easier cleanup.
- Cinnamon amount: The cinnamon is pretty heavy in this frosting so you might want to start with less and adjust.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Cholesterol
41mg
(14%)
Sodium
176mg
(7%)
Potassium
622mg
(18%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
8020IU
(160%)
Vitamin C
9mg
(10%)
Calcium
208mg
(21%)
Iron
2mg
(11%)
Net Carbohydrates
15g
Nutrition Facts
Serving: 8cupcakes
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 176mg | 7% |
| Potassium | 622mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 8020IU | 160% |
| Vitamin C | 9mg | 10% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
| Net Carbohydrates | 15g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Simple Paleo Coconut Fudge - dairy & sugar free with natural colors
Vegan, Keto, AIP
0.0
(0 reviews)
Luscious Lemon Bars (gluten free with low carb, paleo, AIP, and vegan options)
Vegan, Keto, AIP
0.0
(0 reviews)
Secret-Ingredient Paleo Gingerbread Cookie Bites - grain-free and vegan
Vegan, Keto, AIP
0.0
(0 reviews)
3-Ingredient Apricot Shortbread Crisp - paleo & vegan with low-carb option
Vegan, Keto, AIP
5.0
(3 reviews)
