Recipe- Easy To Make Chocolate Cupcakes

Paleo chocolate cupcakes are extremely moist, decadent and rich, with a perfectly fluffy texture. You’ll never know they’re gluten-free and dairy-free! Top them off with a swirl of my vegan chocolate buttercream frosting for one irresistible treat. These cupcakes are simply half of that cake recipe. But for those who don’t want to do the math on the ingredients, no worries, I’ve done it for you. These cupcakes are just as light, fluffy, and perfectly moist as the original cake…in smaller cupcake form. Let’s dive in.

Ingredients

Dry Ingredients

1 1/2 cups almond flour
1/2 cup tapioca flour
2 tablespoons coconut flour
1 cup coconut sugar
3/4 cup raw cacao powder
1 teaspoon baking soda
1/2 teaspoon espresso powder
1/2 teaspoon salt

Wet Ingredients

2 large eggs
3/4 cup full-fat coconut milk
1/2 cup water
1/4 cup coconut oil
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Vegan Chocolate Buttercream Frosting

4 cups organic powdered sugar, or powdered coconut sugar, powdered succanat, etc
1/2 cup raw cacao powder
1/2 cup organic palm shortening
1/3-2/3 cup dairy-free milk
1 teaspoon vanilla extract

Method

Paleo Chocolate Cupcakes

* Preheat your oven to 350 degrees fahrenheit.

* Add all the dry ingredients into a large mixing bowl and whisk together.

* Add all the wet ingredients to another bowl and stir together. Then pour the wet mixture into the dry and whisk together for one minute to create the batter.

* Line muffin tins with muffin cups and evenly divide the batter between 14 muffin cups.

* Bake for 25-28 minutes, or until a toothpick comes out clean.

* Let the cupcakes cool completely before piping the frosting on top.

Vegan Chocolate Buttercream Frosting

* Add all the ingredients to a stand mixer and blend on low for 30 seconds. Then slowly increase the speed to high and blend for one minute.

* If you're mixture needs to be thinned out, add more milk. If you need to thicken, add more powdered sugar.

* Once the cupcakes are completely cool, place the frosting into a piping bag and pipe swirls onto each cupcake.