Sometimes you just need something rich and chocolatey without the sugar crash. These Paleo Chocolate Cupcakes are the perfect answer for your sweet tooth cravings. They are grain-free, dairy-free, and stay incredibly moist. You can enjoy a treat that actually makes you feel good.
Why This Recipe Is a Winner
These cupcakes are perfect for a healthy reset during the busy winter months. They use simple pantry staples like coconut flour and pure maple syrup. Your family won’t even know they are eating something nutritious. It is a great way to handle dessert time with zero stress.
Simple Cooking Steps
Making these treats is easier than you might think. You will use your food processor to mix the batter in seconds. The blender handles the creamy cashew frosting with very little effort. Even if you are new to grain-free baking, you can do this.
Ingredients You’ll Need
Most of these items are likely already in your healthy pantry. The cashew base creates a frosting that tastes just like buttercream.
- 1/4 cup coconut flour
- 1/4 cup raw cacao powder
- 2 tbsp tapioca starch
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 3 large eggs
- 1/4 cup coconut milk
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1 cup raw cashews, soaked for 2 hours and drained
- 1/4 cup additional maple syrup (for frosting)
- 1/4 cup additional coconut oil (for frosting)
- 4 tsp pure vanilla extract (for frosting)
- 2 tsp lemon juice
Step-by-Step
- Preheat oven to 350°F (175°C) and line a 6-cup muffin pan with cupcake liners.
- Place coconut flour, cacao powder, tapioca starch, baking soda, and sea salt in a food processor and pulse until combined.
- Add eggs, coconut milk, coconut oil, maple syrup, and vanilla extract to the dry ingredients; pulse until the batter is smooth and well-incorporated.
- Divide the batter evenly among the 6 liners, filling each approximately 2/3 full.
- Bake for 20 minutes until the centers are firm to the touch.
- Remove cupcakes from the pan and transfer to a wire rack to cool completely.
- In a high-powered blender, combine the soaked cashews, maple syrup, coconut oil, vanilla, and lemon juice.
- Process on high speed until the frosting reaches a smooth, creamy consistency.
- Chill the frosting in the refrigerator for 15 minutes to allow it to set.
- Pipe or spread the frosting onto the cooled cupcakes and serve immediately or store refrigerated.
Best Ways to Enjoy It
Serve these with a few fresh raspberries on top for a bright pop. They look beautiful on a holiday dessert table for your guests. You can also enjoy one with a warm cup of tea. It is the ultimate way to end a cozy winter evening.
Keep It Fresh
Store any leftover cupcakes in an airtight container in the fridge. They will stay fresh and delicious for up to five days. You can also freeze the unfrosted cakes for up to a month. Just thaw them at room temperature before you add the frosting. This makes meal prep for treats very simple.
Tips for Best Results
- Soak your cashews for at least two hours for the smoothest texture.
- Don’t skip the lemon juice as it balances the sweet maple.
- Use room temperature eggs to help the batter mix evenly.
- Fill the liners only two-thirds full to avoid any messy overflow.
- For a holiday twist, add a pinch of cinnamon to the batter.
- Sift your coconut flour to remove any stubborn lumps before mixing.
- Chill the frosting properly so it holds its shape when piped.
Ways to Switch It Up
- Swap vanilla for almond extract for a unique cherry-like flavor.
- Use honey instead of maple syrup for a deeper, floral sweetness.
- Add a few dairy-free chocolate chips for a bit of extra crunch.
Common Questions
Can I make these ahead of time?
Yes, you can bake the cupcakes a day before your event. Keep them in the fridge and frost them right before serving. This saves you time on the day of your gathering.
What if I forgot to soak my cashews?
You can use very hot water to soak them for thirty minutes. It won’t be quite as creamy but it works in a pinch. Your Paleo Chocolate Cupcakes will still taste amazing.
Will my kids actually eat these?
Absolutely, because the maple syrup provides a familiar and gentle sweetness. The texture is very similar to a traditional chocolate cake. They are definitely kid-approved and family-friendly.
I hope these treats bring a little extra joy to your kitchen. They are a wonderful way to celebrate a healthy lifestyle together. Happy baking!
— Alex
Paleo Chocolate Cupcakes with Maple Vanilla Frosting
Ingredients
- 1/4 cup coconut flour
- 1/4 cup raw cacao powder
- 2 tbsp tapioca starch
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 3 large egg s
- 1/4 cup coconut milk
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1 cup raw cashews, soaked for 2 hours and drained
- 1/4 cup additional maple syrup (for frosting)
- 1/4 cup additional coconut oil (for frosting)
- 4 tsp pure vanilla extract (for frosting)
- 2 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a 6-cup muffin pan with cupcake liners.
- Place coconut flour, cacao powder, tapioca starch, baking soda, and sea salt in a food processor and pulse until combined.
- Add eggs, coconut milk, coconut oil, maple syrup, and vanilla extract to the dry ingredients; pulse until the batter is smooth and well-incorporated.
- Divide the batter evenly among the 6 liners, filling each approximately 2/3 full.
- Bake for 20 minutes until the centers are firm to the touch.
- Remove cupcakes from the pan and transfer to a wire rack to cool completely.
- In a high-powered blender, combine the soaked cashews, maple syrup, coconut oil, vanilla, and lemon juice.
- Process on high speed until the frosting reaches a smooth, creamy consistency.
- Chill the frosting in the refrigerator for 15 minutes to allow it to set.
- Pipe or spread the frosting onto the cooled cupcakes and serve immediately or store refrigerated.
