Man oh man, do I love chocolate, frosting and cupcakes. The moist, cakey texture. The rich, sugary taste of frosting. The charming and oh so perfect small size making it nearly impossible to eat just one. Queue mouth watering. However, damn what a bummer how unhealthy they are. Loaded with sugar, dairy and grains.
On Pinterest one day, I stumbled across several Paleo cupcake recipes, which I automatically assumed were likely to taste terrible. However I decided to experiment with making a batch last night. WHOA. Like the astoundingly awesome, flavorful cauliflower pizza I made a couple weeks ago, these blew my mind.
They’re moist, with almost a slightly creamy texture. Rich and chocolatey. Sweet. Totally delicious and satisfying. As good as a traditional, real deal cupcake. No, not “man Ill suck this up and say its a good substitute but not nearly as good.” These are truly as delish as the real deal. Try them yourself. You wont be disappointed!
Ingredients
About 3/4 cup of baking cocoa (unsweetened)
About 2/3 cup of almond flour (you can find this in the baking aisle or in the health food section of the grocery store. Its essentially ground almonds, but is called “almond flour”)
1.5 teaspoon of baking powder
About 1/2 cup of coconut oil, melted (or if you rather, use Olive Oil or walnut oil here)
About 2/3 cup of honey
About 1/2 cup of canned pumpkin
About 2 tablespoons of coconut sugar
4 eggs
About 1 tablespoon of vanilla extract
*Note: when I say “about,” that means get close to that amount. Give or take a bit more or less.
- Preheat the oven to 350 degrees F.
- Melt the coconut oil in a medium size bowl in the microwave. This will take roughly 30-40 seconds.
- Add the eggs, honey, vanilla extract and pumpkin in with the melted coconut oil. Stir together until everything is well combined.
- Then add in the baking cocoa, almond flour, baking powder and coconut sugar.
- Stir until a batter has formed. The texture will almost be a bit airy. Thick but with an airiness to it.
- Spoon batter into paper cupcake liners that are already placed in a muffin baking tin.
- Bake for about 22-24 minutes. Insert a toothpick into the middle of a cupcake. Once it comes out mostly clean, they are done. If it comes out completely clean however, you may have over baked them. These are moist cupcakes.
- When finished baking, remove from oven and let cool for 5-6 minutes. Then take muffins out from tin and set aside.
- I recommend frosting with this healthy-ish mostly-Paleo chocolate frosting. Delicious. Wait until they are completely cooled before frosting though.
If you store these guys at room temperature in an airtight container, they will keep a moist, airy, almost creamy texture. If you choose to store them in the fridge, they will take on a more dense, brownie like texture.
This recipe was a recreation of a recipe I found on Texanerin Baking Blog.
Sugar-free, raw, gluten-free or lactose-free recipes. 
These look fantastic – I’m wondering about the purpose of the canned pumpkin? Not that I don’t enjoy pumpkin, but would applesauce work in its place?
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Hi Prairie Chick, thank you so much for reading, and for asking! Yes, applesauce would totally work too :-). Let me know how they come out!
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Hi Prairie Chick, I imagine that yes, it would 🙂
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