Love cupcakes but want a paleo, grain free version? This paleo chocolate cupcake is delicious, moist, and grain free! You don’t have to ruin your paleo diet for the next celebration with these cupcakes.
I am always striving to sneak some healthier foods into my kids’ treats. Until now the paleo chocolate cupcake had been a work in progress. As I have gained more experience working with these flours, I learned some of their unique traits and needs. However, I finally figured out how to create a lovely moist crumb that I so adore! Who doesn’t love a crumbly chocolate cupcake?
When I was young, my grandma used to take a box mix of cake, and use a whole can of pears as part of the liquid. I didn’t know why, but that cake was always one of my favorites as it was so deliciously moist! I have since learned that pureed fruits and vegetables can add that moisture into any baked good.
I am not sure why I didn’t think of it before, but I finally decided to use some applesauce as part of the liquid ingredients to create a really moist cake, and it worked beautifully.
I have a hunch that other pureed fruits and vegetables would work too, I just have not tested them.
We have several frostings we rotate though….but you can top these beauties with any favorite frosting. For this simple frosting, I melted some dark chocolate and butter and added a few splashes of milk to thin and sea salt and vanilla for flavor. We also love traditional buttercream, and chocolate avocado frosting as well!
If you are looking for other chocolate paleo treats, consider trying my Chocolate Hemp Zucchini Bread….a crowd favorite!!
Paleo Chocolate Cupcakes
Ingredients
- 1 cup almond flour
- 1/2 cup sifted cocoa powder
- 1/2 cup tapioca flour
- 2 Tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil or butter melted
- 1/2 cup honey
- 1/2 cup palm sugar or any granulated sugar of choice, may add more to taste as needed
- 1/2 cup applesauce
- 3 eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees, prepare a 12 space muffin pan
- In the bowl of a mixer, mix all dry ingredients.
- In a glass measuring cup, mix all the remaining ingredients and pour into the dry mix. Mix well, beating for a couple of minutes.
- Evenly divide the batter, filling about 3/4 full.
- Bake in a preheated oven for 12-15 minutes until just set. DO NOT OVER-BAKE!
- Once cool, top with your desired frosting, or enjoy as is!
Notes
Nutrition
You might also like…
- Paleo Chocolate Pumpkin Cake
- Paleo Pumpkin Pie
- Paleo Raspberry Ice Cream with Chocolate Sauce
- Pumpkin Cookies: Paleo and Egg Free
- Quick & Easy Paleo “Peanut Butter” Cups
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