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

Ingredients

Here's a list of what you'll need to make these healthy chocolate tigernut flour cupcakes:

tigernut flour
cocoa powder
tapioca starch
coconut sugar
baking powder
baking soda
salt
eggs
avocado oil
vanilla extract
water

ingredients-in-chocolate-tigernut-flour-cupcakes

How to Make Chocolate Tigernut Flour Cupcakes

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.