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paleo, gluten-free, grain-free, dairy-free

It was my birthday today and Panos asked me if I will make a cake to celebrate. So, I decided to make those paleo chocolate cupcakes which happen to be gluten-free, grain-free and dairy-free! They are super easy to prepare and everyone loved them. I’m sure that they will become a staple in our house. You can have them as is or decorate them with some delicious chocolate frosting, which if you ask me is the best part! These paleo chocolate cupcakes are perfect for a birthday party as well to serve to the little ones (and not only). So, if you like healthy and easy to make desserts, keep reading.

” I’m sure that they will become a staple in our house “

–Panos Eats

What you will need and substitutions

For the cupcakes
  • Almond flour. This is the only flour that I used in this recipe a
  • Raw unsweetened cacao powder. I like the 100% raw cacao powder, I just love the flavor and the bitterness of it.
  • Sweet potato. For this recipe you need mashed sweet potatoes. If you want to know 3 different ways to prepare this, check out my sweet potato spiced dip. You could use any variety of sweet potatoes that you like, from white, to purple to yams. However, I feel like yams are the best for this recipe.
  • Coconut oil. Make sure that you melt the coconut oil before you measure it for this recipe. Otherwise, the consistency of the final batter will not be right.
  • Raw honey. You can use maple syrup if you like the taste better.
For the chocolate frosting
  • Coconut cream. I’m talking about the tinned coconut cream. For this recipe you need the full fat coconut cream as the coconut milk (full fat or light) will not work. In addition, you have to make sure that you use just the white solid cream and not the liquid for this recipe. However, don’t throw the liquid away as you can use it in your smoothies.
  • Raw unsweetened cacao powder.
  • Raw honey.

Tips to perfection

  1. Make sure that you add the melted coconut oil in room temperature. Otherwise you will cook the eggs and you will end up with lumps. And nobody likes lumps in his cupcakes.
  2. Make sure that you wait for the cupcakes to cool down before you pipe the frosting on top. Otherwise, the frosting will melt.
  3. You need to make sure that you chill the frosting for half an hour before you pipe it on top of the cupcakes.
  4. As soon as you are done with decorating, place the cupcakes in the fridge. Take them out 15 minutes before serving so the frosting is nice a soft.
  5. The cupcakes are great the first day that you make them, however they are still ok for up to 3 days.
  6. You can store the cupcakes (without the frosting) in a freezer bag in your freezer for up to 3 months.
  7. You can enjoy the little cupcakes without the frosting but I would highly recommend the frosting as it makes them special.

Are you a chocolate lover?


Make sure that you take a look on those recipes:

Paleo chocolate cupcakes

Recipe by Panos EatsCourse: DessertDifficulty: Easy
Servings

24

mini cupcakes
Prep time

20

minutes
Cooking time

18

minutes

Ingredients

  • For the cupcakes
  • 1.5 cups almond flour

  • 1/2 cup raw unsweetened cacao

  • 4 eggs

  • 1/2 cup mashed sweet potatoes

  • 1/2 cup raw honey

  • 5 tbsp coconut oil (measured melted)

  • 1 tsp baking powder

  • zest of a clementine

  • For the chocolate frosting
  • 1 cup coconut cream (only the solid part)

  • 1/2 cup raw unsweetened cacao powder

  • 2 tbsp raw honey

  • For decoration: 1 tbsp shredded coconut

Directions

  • For the cupcakes
  • Preheat oven at 360F (182.22 degrees Celsius)
  • In a mixing bowl, beat the eggs
  • Add the honey, mashed sweet potatoes, melted coconut oil (in room temperature) and whisk to incorporate
  • Add the almond flour, cacao, baking powder and clementine zest and whisk till well incorporated
  • Grease your muffin tin with a coconut or avocado oil and add your batter
  • Bake for 18 minutes or until a toothpick comes in and out of the cupcake clean
  • For the chocolate frosting
  • In a blender add all ingredients (except the shredded coconut) and blend until well incorporated
  • Chill the frosting for half an hour before you decorate
  • Cover the cooled cupcakes with a spatula or a piping bag
  • Sprinkle shredded coconut for decoration

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