Best Chocolate Paleo Cupcakes Ever with Dark Chocolate Frosting (Gluten Free, Dairy Free)

Name: Best Chocolate Paleo Cupcakes Ever with Dark Chocolate Frosting (Gluten Free, Dairy Free)
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 12
Cuisine: American
Ingredients: 2 cup Almond Flour (2 cups almond flour); ½ cup Tapioca Starch (1/2 cup tapioca flour); 2 ½ tbsp Coconut Flour (2 1/2 tablespoons coconut flour); ½ cup Coconut Sugar (1/2 cup coconut sugar); ½ cup Cocoa Powder (1/2 cup cocoa powder (or cacao powder)); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ½ tsp Table Salt (1/2 tsp salt); 2 pieces Egg (2 eggs); ½ cup Coconut Milk (1/2 cup full-fat coconut milk (whisked well)); ⅓ cup Coffee (1/3 cup cold or room temperature coffee (see Note 1)); ½ cup Refined Coconut Oil (1/4 cup + 2 tablespoons refined coconut oil (melted) + 1/4 cup refined coconut oil); 1 tsp Apple Cider Vinegar (1 teaspoon apple cider vinegar); 3 tsp Vanilla (2 teaspoons vanilla extract + 1 teaspoon vanilla extract); 2 tsp Chocolate Extract (2 teaspoons chocolate extract (see Note 2)); 2 cup Chocolate Chip (2 cups vegan chocolate chips (like Enjoy Life or Lily's, see Note 3)); ¾ cup Coconut Cream (3/4 cup coconut cream (just the solid white part of a can of coconut milk or cream))

Best Chocolate Paleo Cupcakes Ever with Dark Chocolate Frosting (Gluten Free, Dairy Free) - Dessert (American)

26 minAmerican

Servings12

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Vegetarian
Dairy Free
Pescatarian
Halal

Ingredients

For 12 servings

Almond Flour2 cup · 2 cups almond flour
Tapioca Starch½ cup · 1/2 cup tapioca flour
Coconut Flour2 ½ tbsp · 2 1/2 tablespoons coconut flour
Coconut Sugar½ cup · 1/2 cup coconut sugar
Cocoa Powder½ cup · 1/2 cup cocoa powder (or cacao powder)
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Table Salt½ tsp · 1/2 tsp salt
Egg2 pieces · 2 eggs
Coconut Milk½ cup · 1/2 cup full-fat coconut milk (whisked well)
Coffee⅓ cup · 1/3 cup cold or room temperature coffee (see Note 1)
Refined Coconut Oil½ cup · 1/4 cup + 2 tablespoons refined coconut oil (melted) + 1/4 cup refined coconut oil
Apple Cider Vinegar1 tsp · 1 teaspoon apple cider vinegar
Vanilla3 tsp · 2 teaspoons vanilla extract + 1 teaspoon vanilla extract
Chocolate Extract2 tsp · 2 teaspoons chocolate extract (see Note 2)
Chocolate Chip2 cup · 2 cups vegan chocolate chips (like Enjoy Life or Lily's, see Note 3)
Coconut Cream¾ cup · 3/4 cup coconut cream (just the solid white part of a can of coconut milk or cream)

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Steps

1Preheat oven to 325º Fahrenheit.
2In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together wet ingredients until smooth. Pour wet ingredients mixture to dry ingredients bowl and stir until well combined and with no lumps.
3Line muffin tin with 12 cupcake liners, preferably parchment paper. Pour or use a disher to fill muffin tin 3/4 full.
4Bake in the middle rack for 16-17 minutes. Do not overbake. Begin checking for doneness every minute starting at 15 minutes: insert a toothpick into the center of a cupcake. The toothpick should come out with crumbs but not completely coated like the center is liquid. As soon as the toothpick comes out this way (Crumbs but not coated), remove the pan from the oven. Let sit 5 minutes then remove cupcakes and cool completely on a wire rack.
5While cupcakes cool, make the frosting. In a medium bowl, combine all ingredients. Microwave in 60-second bursts, stirring very well in between each burst, until ingredients are completely melted and totally smooth. Set aside and let cool to room temperature or chill in the refrigerator until firm but scoopable.
6Frost cupcakes when cupcakes are completely cool and frosting is set. Sprinkle with chocolate jimmies, if desired and not on a strict paleo diet.