How I wish I knew that Paleo Chocolate Cupcakes would be in my future!
If I could go back a few years, to the time I started a strict grain, gluten and dairy free diet, I would have a conversation with myself. It would go something like this: don’t worry, you will learn and understand this diet, and you will be glad you did and even love it. Yes! My imagination at the time just had no idea!
So, here I am a few years later, with many delicious, healthier recipes that I make all the time. This recipe is similar to my Paleo Friendly Skillet Chocolate Cake (coming soon), just in cupcakes. I love versatile recipes!
I have been making the Paleo Friendly Skillet Chocolate Cake recipe for over a year, and it was only recently that I decided to try cupcakes. Well, I can confirm the cupcakes disappeared pronto! Both the chocolate cake and cupcakes make great birthday celebration recipes. The chocolate cake is the one I serve on my birthday.
Make Your Own Almond Butter
You have a few options when making this recipe. I usually use an electric mixer, but you can certainly mix all the ingredients in a large bowl with a wooden spoon. Also, I try to have all ingredients as close to room temperature as possible. You can accomplish this by taking everything out of the fridge about 1/2 hour before making.
How To Make Chocolate Ganache Icing
I usually use this super easy recipe to make Chocolate Ganache Icing and it never fails.
When the icing is the right consistency and the cupcakes have completely cooled, you are ready to begin icing them. If you happen to have any icing left over (wink, wink), how about making some of these and to keep in the fridge for a delicious snack or dessert.
If you are a chocolate lover, you must try these Coconut Flour Chocolate Donuts. They are delicious!
Products Used To Make This Recipe:
These cupcakes are grain, gluten and dairy free. They are so easy to make, have a rich, delicious taste that will be loved by everyone. Oh, and the chocolate ganache icing - Yum!
- 1 cup almond flour
- 1/2 cup creamy almond butter
- 1 large egg
- 3 tbsp maple syrup
- 1/2 cup pumpkin puree (I use canned, organic)
- 1/4 cup organic raw cacao powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/8 tsp salt
Preheat oven to 350 degrees F. Place cupcake liners in a cupcake pan.
Combine all ingredients and mix for several minutes with an electric mixer until batter is smooth and creamy. (Can also be mixed with mixing bowl and wooden spoon).
Pour the batter into the cupcake liners.
Bake for 15-19 minutes until toothpick comes out clean. Cool completely before icing/frosting. Be sure to check out my Easy Chocolate Ganache Icing Recipe.
Store in the fridge for a few days.
Easy to Pin It Strip: