Paleo Chocolate Cupcakes
Baking is NOT my strongest skill, especially not paleo baking. It’s hard. There are variations, expensive ingredients, little changes that make a lot of difference and then you sit and wait for the cake to be finished and… it didn’t work. But I’ve finally found a recipe that actually works.
The one thing I struggle with when trying to create paleo baked good is the volume of nut meal that has to be used. Almond meal is expensive, dense, high calorie and doesn’t work for a lot of allergy families so I wanted a recipe that was nut free. This is it!
I have adapted this recipe from the gorgeous ‘The Healthy Chef’ where she uses this to create a cake, which you can do too. You will just need to lengthen your cook time to approx. 40 mins and keep an eye on it.
I actually started testing muffin recipes a few weeks ago for a friend's little boys 2nd birthday. She wanted something healthy but didn’t want the kids to feel like they were missing out. I promise you, these cupcakes do not make you feel like you’re missing out.
You can make a big batch and freeze them for snacks, or just eat them all in a couple days like we did.
Enjoy!!
Jen xx
Paleo Chocolate Cupcakes
Makes 24 mini cupcakes
Paleo, GF, DF, nut free
Prep time + tidy up: 15mins
Cook time: 15mins
Ingredients:
1/2 cup coconut flour
1/2 cup raw cacao powder
2 and 1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
6 organic eggs
1/2 cup maple syrup
1/2 cup extra virgin olive oil
1/2 cup coconut/almond milk
1 tsp vanilla extract/paste
Method:
Preheat the oven to 160 degrees (fan).
Grease a small muffin tin with coconut oil or olive oil. You can use cupcake liners if you want.
Combine all the dry ingredients in a large bowl and mix well with a whisk.
Combine all the wet ingredients in a smaller bowl and whisk well together.
Add the wet to the dry mix in the large bowl and mix until smooth.
Pour the mixture into the muffin pan approx. 3/4 full for each muffin.
Cook for 12-15 mins checking at 12 mins with a knife or skewer. If it comes out clean they are done.
Remove from oven and let cool.
Optional topping: I used our Raw Beet-tella but you can also make a quick chocolate fondant with melted chocolate and cream or even just melted chocolate. So good!
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