Chocolate Paleo Cupcakes with Icing
If you have a sweet tooth, but want to stick with eating paleo, then these are perfect for you. This recipe makes about 6-7 cupcakes and takes about 30-40 minutes total to make.
- 1/4 cup coconut flour
- 1/4 cup cacao powder
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/3 cup honey
- 4 eggs
- 1 cup dark chocolate chips
- 1/3 cup coconut oil
- 1/2 tablespoon vanilla extract
- 1 – 2 tablespoons almond butter (optional)
First, start off by making the icing. It has to be refrigerated so it helps to take care of this part before cooking the cupcakes.
In a pan, on very low heat, drop in the chocolate chips, coconut oil, and almond butter (optional) and melt together. Stir in the vanilla extract.
With it all melted, pour into a bowl and put it in the refrigerator for approximately 30 minutes. This will thicken the icing.
Pre-heat the oven to 350.
Next, place the coconut flour, cacao powder, sea salt, and baking soda into a food processor and mix thoroughly. Pulse in the eggs, coconut oil, and honey next. One of the best things about this recipe is the amount; Everything fits into that tiny processor.
In a muffin pan, drop in paper liners and put about 1/4 cup of the mixture into each. This recipe makes about 6 or 7 cupcakes, depending on how generous you get with your scoops.
Bake at 350 for about 15-18 minutes. Once they are done, remove from the pan and let them cool for a few minutes.
Get the icing out of the refrigerator, and with a small wisk or hand blender, whip/wisk the mixture until it is “fluffy”. Mix it up and get some air in there so it becomes the consistency of icing.
The icing is a bit on the sweet side, so if you want to tone that down, you can always go with 3/4 cup of chocolate chips and use 2 tablespoons of almond butter instead of the 1 tablespoon used here.