Paleo Chocolate Cupcakes (with Almond Flour)

This is the most amazing chocolate cupcake recipe - moist, soft and fluffy with a rich chocolate flavor. These easy paleo chocolate cupcakes are gluten free, grain free and dairy free. They're made with almond flour, sweetened with coconut sugar and perfect for any birthday or celebration.

I've always been more of a vanilla cake kind of person...but wow!  These paleo chocolate cupcakes may have just converted me.

They are so moist and tender, with a rich chocolate flavor. It's easy to eat two or three! These gluten free dairy free chocolate cupcakes are everything you could want in a cake (or cupcake).

And what goes perfectly with these healthy chocolate cupcakes?  Coconut cream frosting!  It's lightly sweetened, only a few ingredients and extremely easy to make.

Ingredients

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

• blanched almond flour - these chocolate cupcakes are made with almond flour. The best substitute would be tigernut flour. You can also take a look at my tigernut chocolate cupcakes for a nut free version.
• cocoa powder - I used a Dutch processed cocoa powder, but any cocoa powder or even cacao powder will work.
• tapioca starch - this is added for texture purposes. You can swap tapioca starch for arrowroot starch/flour.
• coconut sugar - to sweeten the cupcakes
• cinnamon - this is an optional ingredient. I added cinnamon to bring out more of the chocolate flavor, but the recipe works without it.
• baking soda - for the rise
• salt - enhances the flavors
• eggs - needed to bind the ingredients. I don't recommend an egg replacement for this recipe. If you're in need of egg free paleo chocolate cupcakes, then check out my paleo vegan chocolate cupcakes.
• almond milk - this recipe used to be made with water, but I decided to swap it out for almond milk. However, you can use water or coconut milk - whatever you have on hand.
• avocado oil - this provides the cupcakes with moisture and is important for the texture. I like using avocado oil because it has a neutral flavor and does well at high temperatures. However, you can swap the avocado oil for any other liquid oil (like olive oil).
• vanilla extract - for flavor

How to Make Paleo Chocolate Cupcakes From Scratch

Making cupcakes from scratch is so easy!  This recipe is basically as simple as making a box cake 😉

Here's the step by step instructions:

1. First, preheat your oven to 350 degrees F. Line a muffin tin with 12 cupcake liners.
2. Next, combine the almond flour, tapioca starch, cocoa powder, coconut sugar, cinnamon, baking soda and salt in a large mixing bowl.  I recommend sifting the almond flour and cocoa powder, as they have a tendency to clump.  Combine with a whisk until well mixed.
3. Add in the remaining ingredients.  This includes the eggs, almond milk, avocado oil and vanilla.  Whisk until smooth.

4. Pour the batter into your lined muffin pan.  Each cupcake is about ¼ cup batter, making 12 cupcakes.

5. Next, place the cupcakes in the oven (middle rack) and bake at 350 degrees for 16-18 minutes.  16 minutes will give you more of that extra moist, under-baked texture (which I prefer).
6. After baking, let the cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire cooling rack.  Cool completely before frosting.

Frosting for Paleo Cupcakes

For these almond four chocolate cupcakes, I opted for a coconut cream frosting. You can swap it for a store bought version, or use my recipe for vanilla frosting.

This coconut cream frosting is easy to make and I love that it isn't overly sweet. The one downside is that it does not hold up in the heat. So, if you're planning an outdoor event and the cupcakes can't be kept chilled, then I recommend finding an alternative frosting recipe.

How to Make Coconut Cream Frosting

1. To make the frosting, whisk together coconut cream, maple syrup and vanilla.  Then, add the tapioca starch and continue to whisk until smooth.
2. Refrigerate the frosting for at least 30 minutes to thicken.
3. Then, add the frosting to the cupcakes.  You can spread the frosting with a knife, or pipe it.  I used a plastic baggie to pipe the frosting.
4. Once the cupcakes are frosted, they need to be stored in the fridge. The frosting will be fine out for a few hours, but will spoil at room temperature.

Storage

Your cupcakes should be kept in an airtight container to keep moist. You can store the cupcakes at room temperature for up to two days. However, once the cupcakes are frosted, they need to be placed in the fridge, as the frosting will spoil at room temperature.

Also, this coconut cream frosting does not hold up in the heat - it will melt. So either keep the cupcakes chilled or top them with a more heat stable frosting.

FAQ

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