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These paleo chocolate cupcakes are perfectly tender, moist and rich with a dairy-free buttercream frosting that tastes just like the real deal! They’re gluten free, dairy free and nut free and kid approved. Great for birthdays, holidays or simply because you’re craving chocolate!
Today I’m sharing a classic chocolate cupcake recipe that you’ll turn to again and again!
Complete with a dairy-free chocolate buttercream frosting for everyone out there who won’t settle for anything less than chocolate-on-chocolate.
Including my mom – because it just happens to be her birthday today!! And I have never once seen her reach for a cake that wasn’t double chocolate (or triple chocolate).
So yes – her birthday is the perfect excuse for all of us to channel our inner chocoholics and bake some paleo chocolate cupcakes 🙂
What You Need to Make Paleo Chocolate Cupcakes
This recipe contains coconut, but is otherwise nut free. I’m always getting requests for baking recipes that don’t use almond flour because many people are either allergic or intolerant.
I’m so excited to report that the texture of these chocolate cupcakes is perfect, and you really don’t miss the almond flour at all! Here’s what you’ll need to prepare the cupcakes:
Cupcake Batter:
coconut flour tapioca flour, or arrowrootraw cacao powder, or unsweetened cocoa powderbaking soda fine sea salteggslight coconut milk, or other dairy free milk refined coconut oilcoconut sugar, or maple sugarpure vanilla extract
Chocolate Frosting:
palm oil shortening*** see below for substitutes paleo powdered sugar* see below for instructionsraw cacao powder, or unsweetened cocoa powderlight coconut milk or other dairy free milkpure vanilla extract
How to Make Paleo Chocolate Cupcakes
Preheat your oven to 350° F and line a 12-well muffin pan with parchment liners. In one mixing bowl, combine the coconut flour, tapioca flour, cacao powder, baking soda and salt, then set aside.
In a separate large bowl using an electric hand mixer, beat together the eggs, sugar, milk and coconut oil until very smooth. Immediately add in the dry mixture and beat well on medium speed for about 2 minutes.
Fill the parchment liners with batter 2/3 of the way up to make 12 cupcakes. Bake in the preheated oven for 17-20 minutes or until cupcakes are set and a toothpick inserted in the center comes out clean or with a few dry crumbs.
Place the pan on a wire rack and let the cupcakes cool for 5-10 minutes, then remove from the pan (keeping them in the liners) to continue to cool completely on the wire rack before frosting.
How to Make Paleo Chocolate Buttercream Frosting
The buttercream frosting requires powdered sugar. You can either make your own, or purchase powdered monk fruit sugar or erythritol if you prefer.
To make your own paleo powdered sugar, blend coconut sugar or maple sugar in a high speed blender until it reaches a powdery consistency. Measure the sugar after blending.
While the cupcakes cool, prepare the frosting. In a large bowl using an electric mixer, cream together the shortening and powdered sugar until smooth, then beat in the cacao powder, vanilla, and milk. Continue to beat until very smoothing creamy.
Once the cupcakes are cooled, frost them as desired using a piping bag or spatula. Serve soon after frosting to store leftover cupcakes, cover and refrigerate for up to 4 days. Before serving, remove from the refrigerator to bring back to room temperature for 30 minutes.
What Can I Sub in for the Palm Shortening?
If you can’t find palm oil shortening or prefer not to use it, there are three options for subs.
If you can have dairy, grass fed butter will work, or ghee. If you use ghee, make sure it’s thick and creamy and not at all melted.
If you can’t have any dairy, a vegan butter substitute will also work well for the frosting.
Can I Use Almond Four Instead of Coconut Flour?
This recipe was tested only using coconut and tapioca flour. You can sub in arrowroot flour for the tapioca, but the coconut flour can’t be subbed. If you want to make chocolate cake using almond flour, I highly recommend my other chocolate cake recipe.
Are we ready to bake? After writing up this post I’m beyond ready for chocolate cupcakes! Grab your ingredients and get the oven preheated because it’s time to indulge – let’s go!
Paleo Chocolate Cupcakes with Chocolate Frosting {Nut Free}
Paleo Chocolate Cupcakes {Gluten Free, Dairy Free, Nut Free}
These chocolate cupcakes are perfectly tender, moist and rich with a dairy-free buttercream frosting that tastes just like the real deal! They’re gluten free, paleo, dairy free and nut free too! Prep Time: 25 minutesCook Time: 20 minutesCooling Time: 40 minsCourse:Baking/DessertCuisine:dessert, Nut Free, PaleoKeyword:cake, chocolate, coconut flour, cupcake, nut free, paleoServings: 12 cupcakes
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Ingredients
Cupcake Batter:
1/3cupcoconut flour1/3cuptapioca flouror arrowroot1/2cupraw cacao powder3/4tspbaking soda1/4tspfine sea salt3large eggs1/2cuplight coconut milkor other dairy free milk1/3cupcoconut oilrefined, melted and slightly cooled1cupcoconut sugaror maple sugar2tsppure vanilla extract
Chocolate Frosting:
1cuppalm oil shortening***1cuppaleo powdered sugar*1/2cupraw cacao powder2Tbsplight coconut milk or other dairy free milk1tsppure vanilla extract
Instructions
For the Cake Batter:
Preheat your oven to 350° F and line a 12-well muffin pan with parchment liners.In one mixing bowl, combine the coconut flour, tapioca flour, cacao powder, baking soda and salt, then set aside.In a separate large bowl using an electric hand mixer, beat together the eggs, sugar, milk and coconut oil until very smooth. Immediately add in the dry mixture and beat well on medium speed for about 2 minutes.Fill the parchment liners with batter 2/3 of the way up to make 12 cupcakes.Bake in the preheated oven for 17-20 minutes or until cupcakes are set and a toothpick inserted in the center comes out clean or with a few dry crumbs.Place the pan on a wire rack and let the cupcakes cool for 5-10 minutes, then remove from the pan (keeping them in the liners) to continue to cool completely on the wire rack.
For the Frosting:
While the cupcakes cool, prepare the frosting. If making your own powdered sugar, refer to the instructions in the notes section.In a large bowl using an electric mixer, cream together the shortening and powdered sugar until smooth, then beat in the cacao powder, vanilla, and milk. Continue to beat until very smoothing creamy.Once the cupcakes are cooled, frost them as desired using a piping bag or spatula. Serve soon after frosting** to store leftover cupcakes, cover and refrigerate for up to 4 days. Before serving, remove from the refrigerator to bring back to room temperature for 30 minutes. Enjoy!
Recipe Notes
*to make your own paleo powdered sugar, blend coconut sugar or maple sugar in a high speed blender until it reaches a powdery consistency. You can also use store bought powdered erythritol or monk fruit sugar for the paleo powdered sugar.
**you can make the cupcakes and frosting up to a day in advance before frosting. Store both separately in the refrigerator,
and remove about an hour before serving.
Vigorously stir the frosting as it returns to room temperature. Once soft enough, frost the cupcakes as desired and serve.
***Substitutes for palm oil shortening include grass fed butter, vegan butter, or ghee.
Nutrition
Calories: 249kcalCarbohydrates: 39gProtein: 3gFat: 11gSaturated Fat: 8gCholesterol: 41mgSodium: 190mgPotassium: 178mgFiber: 4gSugar: 26gVitamin A: 59IUCalcium: 36mgIron: 2mg
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Want More Paleo Dessert Recipes? Try One of These!
Chocolate Frosted Chocolate Donuts {Nut Free}
Carrot Cake Cupcakes with Vanilla Frosting
Chocolate Cheesecake with Chocolate Cookie Crust {Vegan}
Vanilla Cupcakes with “Buttercream” Frosting
Carrot Cake with Cashew Cream Cheese Frosting
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