Go Back
Six chocolate cupcakes with creamy white frosting on a wire cooling rack
Print Recipe

Paleo Chocolate Cupcakes with Maple Vanilla Frosting

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings
Calories: 345kcal

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.