I was happy to find a recipe for a paleo cupcake that wasn’t super intimidating. These use about the same number of ingredients as normal cupcakes and I like that. I did find that the end product of the original recipe was a bit on the dry side so in my recipe below I’ve adjusted the coconut oil to help with that.
Eric and I like how the only “sugar” in these is from honey, which we just bought a pound of at the farmer’s market so we have tons. I topped the cake with my Paleo Chocolate Mousse for frosting (recipe to come) and Enjoy Life Chocolate Chips (vegan, soy, everything free) …they tasted pretty great.
Hope you enjoy!
(makes 8-12 cupcakes)
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
4 large eggs
1/3 cup coconut oil
1/3 cup honey
Preheat oven to 350°F. In a medium bowl, whisk together dry ingredients.
Add wet ingredients and beat until thoroughly mixed.
Fill oiled muffin cups about 3/4 full – these don’t rise very much so it’s okay to add more batter per cup than usual.
Bake for about 15 minutes or until you can poke a toothpick or fork in them and it comes out clean.
Top with my Paleo Chocolate Mousse and enjoy! If you’re not eating these right away, store them covered in the fridge so your mousse/frosting doesn’t melt.
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