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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Printing this bad boy out! I am trying to do Paleo, it has not gone as planned so far.. but this looks awesome.
These look amazing! Love the little heart toppers too- lovely for valentine’s day!
These pictures are beautiful! What a perfect valentines day treat.
Thanks Jesseca!
What a beautiful thing…paleo + cupcakes! I am in heaven and can’t wait to indulge in them!
I hope you enjoy them as much as we did Meg.
These look so decadent and perfect for Valentine’s Day!
Thanks Kacey
Oh wow! These look good!
Thanks Britney!
I seriously have no reason why I shouldn’t be eating more clean during this pregnancy, you’ve convinced me to get my butt into gear, thanks!
You bet Courtney! Go get it!
Bring on the chocolate! These cupcakes look amazing, Amy! I have everything that I need to make them too.
Anything with “Death By Chocolate” in the name and I am sold. YUM!
I’ve been wanting to make chocolate hearts or something out of chocolate like that. Is it easy?! I’m worried about breaking them!