Let’s be clear here: the title of this paleo cupcakes recipe is not “Best Chocolate Paleo Cupcakes Ever with Dark Chocolate Frosting (Gluten, Grain, Dairy Free).” It’s this: Best Damn Chocolate Paleo Cupcakes Ever of Your Entire Life with Dark Chocolate Frosting (Gluten, Grain, Dairy Free) That Could Fool Anyone Into Thinking They’re Made with White Flour and Sugar and All Sorts of Unhealthy Stuff Recipe They’re the opposite of foolproof. Or, well, let me clarify. They’re both foolproof to make, and completely able to fool even the most difficult of your friends or family. You know the ones! That claim everything healthy tastes funny? Yeah, even them. Even they will be fooled by these chocolate paleo cupcakes.
Which is really amazing, because why? Because they’re…
grain free, gluten-free, refined sugar-free, and dairy free.
With the moistest texture and perfect crumb, they’re quite possibly the best paleo thing I’ve ever eaten, and that’s a seriously bold claim!
Why this recipe is so good
They taste just like a regular bakery chocolate cupcake. Well, from a really good bakery. The texture is moist with a soft crumb. They’re rich and chocolatey and so tender. These chocolate paleo cupcakes are surprisingly easy to make and super quick to bring together. This recipe is just sweet enough and is made with coconut sugar. The recipe for the dark chocolate frosting could not be easier! The low baking temperature keeps the cupcakes just dense enough and oh so moist.
How to make it
It’s weirdly easy and quick. Here’s how you do it: Preheat the oven to 325º Fahrenheit. Combine all the dry ingredients for the paleo cupcakes in a large mixing bowl; whisk well. In a medium bowl, combine all the wet ingredients for the paleo cupcakes; whisk well. Stir the wet ingredients mixture into the dry and stir until completely smooth and free of lumps. Line 12 cupcake tins with cupcake liners, ideally parchment paper liners. Fill each liner 3/4 of the way full. Bake for 16-17 minutes, checking at 14-15 minutes, or until a toothpick inserted into the center of a cupcake just comes out clean. It will have crumbs but should not be coated and look like the center is still liquid. Remove from the oven and let sit for 5 minutes; remove cupcakes and let cool fully on a wire rack. Make frosting: microwave all frosting ingredients together in 60-second bursts, stirring very well in between. Once totally melted and completely smooth, set aside until room temperature or chill until very firm but scoopable.
Frost completely cooled cupcakes with frosting and top with chocolate jimmies, if desired. Try using a piping bag to frost for extra fanciness!
Why these are the easiest cupcakes EVER:
Because literally ALL of the ingredients can 1) already be found in your pantry or 2) they’re sold at Thrive Market, which as you know, is my favorite place to get my pantry staples, non-toxic cleaning supplies, clean wine (I mean, hello), and so much more at 25-50% below retail price. They’re all about making healthy living easy and affordable for everyone. By offering the highest quality, healthy and sustainable products available for every budget, lifestyle, and geography, you can now shop for thousands of the best-selling organic foods and natural products right at your fingertips. And best yet? It’s all delivered right to your door. Who is Thrive Market for? Everyone can find what they need at Thrive Market — because they’re just like your neighborhood grocery store. Whether you follow a specific diet like Keto, Paleo, Vegan, or are trying to make healthier decisions by shopping sugar-free, cholesterol free, high fiber, etc — Thrive Market is the place for you. And because I love you, you can get an EXTRA 25% off your first order and a free 30 day trial by using my fancy, custom link: www.thrivemarket.com/40aprons.
Can I substitute _______ flour for the almond flour/coconut flour/tapioca flour?
What makes them oh so good is the combination of 3 different paleo flours:
Almond flour Coconut flour Tapioca flour
It took multiple tries to get the flour combo just right, perfectly rich, perfectly moist. For this reason, I highly recommend you stick with the flours as listed in the recipe or try to find another recipe that suits your specific ingredient requirements. The most common request I see is a nut-allergy-friendly variation, so try searching for a cassava-flour-based chocolate paleo cupcakes recipe if that’s the case. In fact, let me know on Instagram if you need a nut-free version, and I might just make a cassava-flour version myself!
Frosting these chocolate paleo cupcakes
Two options here: frost your paleo cupcakes with a small offset spatula or butter knife. Scroll down to the recipe to watch a video on how to do that with this frosting. Second option: fill a piping bag with this dark chocolate frosting and swirl to your heart’s content! This dark chocolate frosting is so dang chocolatey and rich, and I love how it pairs with the milder cupcake. For that reason, I love piping lots of chocolate frosting on these paleo cupcakes! Not only that, but they’re super stunning. Don’t you think?
Other recipes you’ll love:
Gluten Free Red Velvet Cake Molten Lava Cake Recipe (Paleo, Gluten Free) Paleo Chocolate Mousse Dip for Strawberries
