Chocolate Paleo Cupcakes with Icing

Posted on December 14, 2012 at 9:00 am 5 Comments

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.

Cupcake Ingredients:

  • 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

Icing Ingredients:

  • 1 cup dark chocolate chips
  • 1/3 cup coconut oil
  • 1/2 tablespoon vanilla extract
  • 1 – 2 tablespoons almond butter (optional)

Cooking Instructions:

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.