Paleo Death By Chocolate Cupcakes are the perfect gluten free grain free soy free decadent indulgence for your sweetheart this Valentines Day or any day.
Oh I did it this time.
These cupcakes are going to knock your socks off, and make you moan and groan. Â Yep-o they are that good. Â I have been working on coming up with paleo sweet creations and let’s just say most (every one but this one) Â made the trash can after one bite.
Oh but, not these chocolate cups of heaven, oh-no I knew when they were cooking and the smell of chocolate was filling the kitchen and when the frosting came together perfectly in the mixer and when I went to make the oh so cute chocolate hearts and when I went to grab the raspberries from the refrigerator {STOP} NO RASPBERRIES, the family strikes again. Â Someone who lives in this house ate something without asking if it was intended for use in a recipe. Â Horrifying, I know. Â Back to the cupcakes and a quick trip to the store for MORE raspberries.
I had the house to myself, my hubby was on a business trip, my boys were out and about, it was just me the dogs and on demand T.V.. Â While watching Shameless I created these little masterpieces {yes I am patting myself on the back} and couldn’t wait to share them. Â I took a few into the gym to share and got confirmation that why yes these are the best darn chocolate cupcakes they ever ate…. well they didn’t say that but they all enthusiastically said they were delicious chocolate cups of heaven.
Paleo Death By Chocolate Cupcakes
Ingredients
Cupcakes:
- 1/2 cup 1 stick grass fed unsalted butter
- 1/3 cup enjoy life chocolate chips
- 1/2 cup unsweetened cocoa powder not Dutch processed
- 6 tablespoon almond flour
- 4 tablespoons + 1 1/2 teaspoon tapioca flour
- 1 tablespoon + 1 1/2 teaspoon coconut flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 1/2 cup pure maple syrup at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream
- Chocolate Frosting:
- 2 1/2 cups coconut sugar
- 2/3 cup unsweetened cocoa powder
- 6 Tablespoons unsalted butter softened to room temperature
- 6 Tablespoons unsweetened coconut milk
- 1 teaspoon vanilla extract
Chocolate Heart Shapes
- 1/4 cup enjoy life chocolate chips melted
Optional Topping:
- Fresh Raspberries
Instructions
Cupcakes:
- Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
- In a medium sized bowl, toss the cocoa powder, flours, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
- In a large bowl, whisk the eggs, maple syrup, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the coconut cream. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick, like pudding.
- Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Chocolate Frosting:
- Stir together the coconut sugar and cocoa powder to assure there are no lumps. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the coconut sugar/cocoa powder alternately with the coconut milk and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes and top with raspberries or chocolate hearts if desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.
Chocolate Heart Shapes:
- Line baking sheet with wax paper
- Melt chocolate in microwave. Microwave for 30 seconds increments, stirring between each time. Stir until smooth and set aside to slightly cool.
- Spoon melted chocolate into small plastic ziploc bag
- Snip the tip off a corner of the bag to create a small opening, start by cutting a small opening then cut larger if required. Crimp the large opening of the bag and apply gentle pressure to squeeze chocolate onto wax paper.
- Draw chocolate heart shapes onto the wax paper, and place in the refrigerator to set up.
- When fully set, peel the wax paper away from the chocolate {as opposed to pulling the chocolate up off the wax, to avoid breakage}.
- Top cupcakes with hearts or raspberries or both.
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Coconut cream can be a bit ambiguous, believe it or not. Can you be more specific about exactly what you used?
(some brands call coconut butter coconut cream or coconut manna, it’s really confusing.)
Also, can one sub heavy cream?
Hello, I use coconut cream in the can, specifically I use Thai Kitchen {mostly because of availability} Here is a link to the product. https://www.amazon.com/Thai-Kitchen-Coconut-Cream-13-66/dp/B00R61K7FO/ref=sr_1_6_a_it?ie=UTF8&qid=1468757835&sr=8-6&keywords=coconut+cream Yes, you can substitute heavy cream.
I’m dairy free also so could I substitute coconut oil or something for the butter in both recipes?? I really would love to try these!
Hi Miranda, yes you can substitute coconut oil for butter in coconut recipe. In the frosting coconut oil will NOT work, you can use palm shortening as a substitute. Your frosting will be very soft. When I use palm shortening I make up my frosting and then stick it in the fridge to firm it up, this makes frosting the cupcakes much easier. Hope this helps!
I just started my new life of Paleo and I need to make cupcakes for my daughters birthday at school. Any chance this will translate well into a cake for her birthday party? If not, can you recommend a recipe that might? Thanks!
I Michelle, Yes this will work fine as a cake. Just so you know this frosting gets soft quickly so you will want to keep it as cool as possible.
Any advise on how long to bake it for? Would the temperature stay the same? Do you think the quantities it’ll work in a 9×13 pan? Thanks! Going to do a trial run with the cupcakes this week and the cake when her party is a few weeks later 🙂
Michelle, Yes you can put it in a 9×13 pan. I would shoot for 30-35 minutes, but this is a guess. Just keep an eye on it and when you start to really smell the delicious chocolate smell and you reach 30 minutes, pop it out and test the center of the cake with a toothpick. It should come out clean, meaning no batter on the toothpick and you are done. Let me know how it goes!
These are amazing! Definitely the best paleo cupcakes I’ve tasted!!! Made them with my little girls & they loved them too. We will definitely be making them again 🙂 Thank you for this recipe x
Thanks Kristy! So glad you and your girls loved them. That frosting is pretty darn awesome- I think I may have eaten with a spoon a time or two! 🙂
These are AWESOME!!! I give them a five star rating! I have many food intolerances and I love to bake. I have tried many cake recipes and this recipe is the BEST! I can’t use almond flour so I subbed with ground flax. Still delicious. Thanks for sharing a great recipe!! 🙂
Thank you so much for coming back and commenting Amy! I am so thrilled you like the cupcakes, and thanks for sharing the tip on the ground flax substitution. I need to start trying trying ground flax in my baked goods. xo Amy
Healthy and delicious?? Gimme!!
Wow! These look amazing!
Thanks Kathy!
Love your title and the cupcakes looks fantastic. I am going to tackle them using chia eggs. Yum!
Thanks Ginny!
Oh yummy!! The perfect Valentine’s day treat for realz.. 🙂
Thanks Krystal!