Paleo Chocolate Cupcakes (gluten-free, dairy-free)
User Reviews
5
Paleo Chocolate Cupcakes (gluten-free, dairy-free)
Description
Paleo Chocolate Cupcakes (gluten-free, dairy-free) rely on a blend of almond, tapioca, and coconut flours with raw cacao powder and coconut sugar to form a moist chocolate cake base. The combination of baking soda and espresso powder in the dry ingredients intensifies the chocolate flavor and helps with rise. Wet ingredients include eggs, coconut milk, water, coconut oil, apple cider vinegar, and vanilla to create a cohesive batter. The cupcakes are baked in lined muffin tins until a toothpick comes out clean, ensuring a tender crumb and rich texture. Cooling before frosting is essential to maintain the integrity of the vegan chocolate buttercream made from powdered sugar, raw cacao, palm shortening, dairy-free milk, and vanilla extract. This frosting can be adjusted in consistency with more milk or powdered sugar, and is piped onto completely cooled cupcakes for an even, smooth finish. These cupcakes suit those seeking a paleo and allergen-conscious dessert option without sacrificing chocolate flavor or moistness. They can be portioned into 14 larger or 15 smaller cupcakes as needed, making them adaptable for various serving occasions. Proper cooling before frosting preserves the texture, and baking times may vary by oven, so early testing is suggested for ovens that cook quickly or convection ovens.
Ingredients
Cake Dry Ingredients
- 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
Cake Wet Ingredients
- 2 egg large
- 3/4 cup coconut milk full-fat
- 1/2 cup water
- 1/4 cup coconut oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Vegan Chocolate Buttercream Frosting
- 4 cups powdered sugar or powdered coconut sugar, powdered succanat, etc, organic
- 1/2 cup raw cacao powder
- 1/2 cup palm shortening organic
- 1/3-2/3 cup dairy-free milk
- 1 teaspoon vanilla extract
Instructions
Paleo Chocolate Cupcakes
- Preheat your oven to 350 degrees fahrenheit.
- Add all the dry ingredients into a large mixing bowl and whisk together.
- 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.
- Line muffin tins with muffin cups and evenly divide the batter between 14 muffin cups.
- Bake for 25-28 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely before piping the frosting on top.
Vegan Chocolate Buttercream Frosting
- 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.
- If you're mixture needs to be thinned out, add more milk. If you need to thicken, add more powdered sugar.
- Once the cupcakes are completely cool, place the frosting into a piping bag and pipe swirls onto each cupcake.
Notes
- This recipe yields 14 full-sized cupcakes when filled about 80% full, but can be divided into 15 smaller cupcakes.
- Start checking for doneness at 20 minutes if using a fast or convection oven to avoid over-baking.
- Ensure cupcakes are completely cool before applying frosting to prevent melting.
- Espresso powder enhances chocolate flavor; use your preferred brand for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 23mg | 8% |
| Sodium | 202mg | 8% |
| Potassium | 160mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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