Best Chocolate Paleo Cupcakes Ever with Dark Chocolate Frosting
Ingredients
Dry Ingredients
-
2
cups
almond flour
-
½
cup
tapioca flour
-
2 ½
tablespoons
coconut flour
-
½
cup
coconut sugar
-
½
cup
cocoa powder or cacao powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
Wet Ingredients
-
2
eggs
-
½
cup
full-fat coconut milk
-
⅓
cup
coffee
-
¼
cup
refined coconut oil
-
1
teaspoon
apple cider vinegar
-
2
teaspoons
vanilla extract
-
2
teaspoons
chocolate extract
Dark Chocolate Frosting
-
2
cups
vegan chocolate chips
-
¾
cup
coconut cream
-
¼
cup
refined coconut oil
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 325ºF.
- Whisk together the dry ingredients in a large bowl.
- In a medium bowl, whisk together the wet ingredients until smooth.
- Combine the wet ingredients with the dry ingredients and stir until smooth.
- Line a muffin tin with 12 cupcake liners and fill each ¾ full with batter.
- Bake for 16-17 minutes, checking for doneness starting at 15 minutes.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, combine all frosting ingredients in a bowl and microwave in 60-second bursts, stirring in between, until melted and smooth.
- Let the frosting cool to room temperature or chill until firm but scoopable.
- Frost the cooled cupcakes and top with chocolate jimmies if desired.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
429
Total fat
32g
Total carbohydrates
36g
Total protein
8g
Sodium
217mg
Cholesterol
27mg
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