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5.0 from 102 votes

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 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 14 servings
Calories: 410 kcal
Course: Dessert
Cuisine: American

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 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
Vegan Chocolate Buttercream Frosting
  • 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

Paleo Chocolate Cupcakes
    Cup of Yum
  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.
Vegan Chocolate Buttercream Frosting
  1. 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.
  2. If you're mixture needs to be thinned out, add more milk. If you need to thicken, add more powdered sugar.
  3. Once the cupcakes are completely cool, place the frosting into a piping bag and pipe swirls onto each cupcake.

Notes

  • This recipe creates 14 full cupcakes (I fill each cupcake about 80% of the way full with batter). But you can create 15 slightly smaller cupcakes as well.
  • My baking time of 25-28 minutes is based on a standard oven. I'd recommend checking the cupcakes earlier, at 20 minutes if your oven tends to cook fast or if you're using a convection oven.
  • Remember to make sure your cupcake is 100% cool before frosting. Otherwise the heat from the cupcake will melt your frosting.
  • This is the brand of espresso powder that I use.

Nutrition Information

Calories 410kcal (21%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 9g (45%) Cholesterol 23mg (8%) Sodium 202mg (8%) Potassium 160mg (5%) Fiber 4g (16%) Sugar 42g (84%) Vitamin A 56IU (1%) Vitamin C 1mg (1%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 14servings

Amount Per Serving

Calories 410

% 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.