Paleo Chocolate Cupcakes that are refined sugar-free, perfect for birthdays or any occasion! An easy recipe that makes a delicious batch of grain-free, gluten-free and dairy-free cupcakes! Chocolate frosting and icing recipes included.
How To Make Gluten-Free Chocolate Cupcakes:
Step 1 – Gather and measure the ingredients. Preheat oven to 350 degrees F. Line a muffin tray with 7 liners.
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.
Step 2 – Add all the ingredients to a medium-sized mixing bowl and stir well to combine. You can also use an electric mixer.
Step 3- Pour the batter into the seven cupcake liners.
Step 4 – Bake for 15-19 minutes until a toothpick comes out clean. Let cool before adding frosting or icing.
Step 5 – Storage: Can be stored in the refrigerator for up to a few days.
Best frosting, icing for the cupcakes:
Well, you have an easy gluten-free chocolate cupcake recipe. Now, you need the icing!
- Dairy-Free Chocolate Ganache
- Avocado Chocolate Pudding (makes a great frosting for baked goods!)
- The chocolate frosting as shown in the photos will be on the blog soon.
When the icing is the right consistency and the cupcakes have completely cooled, you are ready to begin icing them.
Tips for making these cupcakes:
- Have all ingredients at room temperature before mixing.
- Use a creamy almond flour.
Paleo desserts to try:
- Paleo Chocolate Cake
- Paleo Mug Cake
- Paleo Chocolate Mug Cake
- Coconut Flour Chocolate Chip Cookies
- Zucchini Brownies
- Dessert Recipes
Paleo Chocolate Cupcakes that are refined sugar-free, perfect for birthdays or any occasion! This is an easy recipe that makes a delicious batch of grain-free, gluten-free and dairy-free cupcakes! Chocolate frosting and icing recipes included.
- 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 a 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.
This recipe was originally published on December 12, 2016, and has been updated with new photos and recipe descriptions in April 2020.
Kathy B Gannon
This looks delicious. I’m just wondering if it’s sweet enough with just the 3Tb maple syrup???
Hi Kathy, This recipe is sweet enough for me and my family, especially with the icing.
They look lovely. Just a question: do they taste like pumpkin? I love pumpkin but a chocolate muffin must taste like chocolate. ?
Hi Bonnie! All my taste testers and I agree – there is no pumpkin flavor. It’s chocolate all the way! 🙂