Can I make these paleo chocolate cupcakes into a cake?

Yes! To make these cupcakes into a cake, double the recipe. Place the batter into two 9-inch round cake pans (line with parchment paper on the bottom), and bake at 350 degrees for 20-25 minutes.

Can you make these cupcakes ahead of time?

Yes! You can make the cupcakes up to a day in advance, but I don't recommend frosting them until the day you serve them. After baking the cupcakes, let them cool, then store them in an airtight container on the counter up to one day in advance.

Paleo Chocolate Cupcakes (with Almond Flour)

Description

Healthy, Paleo Chocolate Cupcakes made with almond flour and sweetened with coconut sugar. Extremely moist, tender and easy to make - the perfect cupcake for any celebration or family gathering.

Ingredients

Scale

Chocolate Cupcakes

1 + 1/2 cups blanched almond flour (150g)*
1/3 cup cocoa powder (38g)*
1/4 cup tapioca starch (30g)
1/2 cup coconut sugar (80g)
1/2 tsp cinnamon (optional)
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup almond milk
1/4 cup avocado oil
1 tsp vanilla extract

Coconut Cream Frosting

1 + 1/2 cups coconut cream**
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 Tbsp tapioca starch

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Instructions

Chocolate Cupcakes

Preheat your oven to 350 degrees F. Line a muffin tin with 12 cupcake liners and set aside.
Whisk together the almond flour, cocoa powder, tapioca starch, coconut sugar, cinnamon, baking soda and salt in a large mixing bowl.
Add in the remaining ingredients. This includes the eggs, almond milk, avocado oil, and vanilla. Whisk until smooth.
Pour the batter into your lined muffin tin. Each cupcake is about 1/4 cup batter, making 12 cupcakes.
Place the cupcakes in your oven (middle rack) and bake at 350 degrees for 16-18 minutes.
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.

Coconut Cream Frosting

Whisk together the coconut cream, maple syrup and vanilla.
Add in tapioca starch, whisk until smooth.
Refrigerate the frosting for 30 minutes or until thickened.
Remove the frosting from fridge, stir a couple times and then frost cooled cupcakes***
Store the frosted cupcakes in the fridge, as the frosting will spoil if left out at room temperature.

Notes

*I recommend sifting the flours to remove any clumps

**You will need two 13.5 oz cans of full fat coconut milk (or coconut cream). Use just the thick white cream, not the liquid coconut milk.

***I placed the frosting in a plastic baggie, cut a hole in one end and piped it onto the cupcakes.