These chocolate tigernut flour cupcakes are moist and tender with a nice crumb texture. They are made with tigernut flour, sweetened with coconut sugar and are paleo friendly and nut free.

My kids and I are chocolate lovers through and through!

So, it should come as no surprise that I'm sharing this nut free paleo chocolate cupcake recipe with you all.

These chocolate tigernut flour cupcakes are made with tigernut flour, which is paleo friendly, gluten free and nut free. I love baking with tigernut flour, and you can find a list of my favorite recipes, as well as learn more about tigernut flour in THIS POST.

As for these cupcakes, they're moist and tender with a nice crumb texture. Tigernut flour has a reputation for being gritty and while I wouldn't describe these cupcakes as gritty, they are a bit crumbly. But also moist - no dry cupcakes here!

Why You'll Love these Chocolate Tigernut Flour Cupcakes

They're gluten free and paleo friendly - made with a blend of tigernut flour, cocoa powder and tapioca starch
This cupcake recipe is nut free - great for those with nut allergens
These tigernut cupcakes are dairy free - so made without butter and without milk
Made without refined sugar - sweetened with coconut sugar
No vegetable oils - made with avocado oil, but olive oil will work too

Ingredients

You can find the full recipe for these chocolate tigernut cupcakes in the recipe card below, but here's an overview of the ingredients you'll need:

tigernut flour - since these are tigernut flour cupcakes. You can learn more about this paleo baking flour in my tigernut flour guide.
cocoa powder - to make these chocolate cupcakes.
tapioca starch - needed for texture purposes. The best swap would be arrowroot starch or potato starch.
coconut sugar - to sweeten the cupcakes.
baking powder - for the rise and fluffy texture. I like to make my own paleo baking powder, but any brand will work.
baking soda - for the rise and fluffy texture.
salt - enhances the flavors.
eggs - binds the ingredients and gives the cupcakes structure. I do not recommend an egg replacement for this recipe.
avocado oil - or any neutral flavored oil, like a light olive oil.
vanilla extract - for flavor
water - to thin the batter. You can swap water for a milk like coconut milk or almond milk.

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How to Make Chocolate Cupcakes with Tigernut Flour

This is a super easy chocolate cupcake recipe, as I'm all about easy baking. Here are the step by step instructions:

First, preheat you oven to 350 degrees F. Line a muffin tin with 12 cupcake liners and set aside.
In a large mixing bowl, combine all of the dry ingredients.
In a medium sized bowl, combine all of the wet ingredients.
Pour the wet mixture into the dry mixture and whisk until well combined.

Pour the batter into the lined muffin tin, filling each slot about half way full. This recipe makes 12 cupcakes.

Place the cupcakes in your preheated oven (middle rack) and bake at 350 degrees for 15-16 minutes.
Remove the cupcakes from the oven and let them cool 5 minutes in the muffin tin before removing them to a wire cooling rack.

Once the cupcakes are fully cooled, you may top them with your favorite frosting and decorations.

Cupcake Frosting

I topped these paleo tigernut flour cupcakes with a homemade coconut cream frosting. You can find the recipe for the frosting in my post for paleo chocolate cupcakes (with almond flour).

Or, check out my other paleo frosting recipes:

How to Store Cupcakes

These healthy chocolate cupcakes are best kept in an air-tight container in the fridge and eaten within one week.

More Recipes Using Tigernut Flour

Looking for more tigernut flour recipes? Check out these reader favorites: