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Paleo Death By Chocolate Cupcake Recipe is gluten free grain free delicious decadent perfect for Valentine's Day | ahealthylifeforme.com
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5 from 2 votes

Paleo Death By Chocolate Cupcakes

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.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, gluten free cupcake recipe, healthy cupcakes
Servings: 12
Author: Amy Stafford

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.