Damn Good Paleo Chocolate Cupcakes Recipe made with all gluten-free and dairy-free ingredients. Better than the boxed mix and ready in just 20 minutes!
I love cupcakes. Like LOVE love love me some cupcakes.
Especially when it comes to chocolate cupcakes with chocolate frosting. The more chocolate the better, am I right?
This homemade paleo cupcakes are one of those desserts you will bake and share with friends and they won’t even believe you that they are healthier. And I’m not just saying “oh yeah these are made with healthy ingredients” and then they taste like dog poop. These cupcakes seriously have the most delicious flavor and the texture is on point.
I love when you bite into a cupcake and it has the best amount of moisture to them. They are cakey and fluffy and iced with chocolate frosting. Add some extra sprinkles on top if you want or chocolate chips. Put a candle on them if you are celebrating and ENJOY these guys!
Let us know what you think of these paleo chocolate cupcakes. I can’t wait for you to try them!
What ingredients you need to bake these insanely good gluten-free chocolate cupcakes:
- Eggs – I haven’t tested flax egg here. It may work but I haven’t tried it yet.
- Coconut sugar– you can probably use cane sugar or even maple sugar too but I don’t recommend maple syrup or honey as it needs to be a non liquid sugar.
- Non-dairy milk – any variety works!
- Water – room temperature water
- Liquid coconut oil
- Apple cider vinegar
- Vanilla extract
- Almond flour
- Tapioca or arrowroot flour
- Coconut flour
- Cacao powder
- Chocolate frosting
How to bake the easiest (and somewhat healthy) paleo chocolate cupcakes:
- Preheat oven to 350 degres F and line muffin tin with liners
- In large bowl, whisk together eggs, coconut sugar, milk, water, oil, vinegar and vanilla until smooth
- Mix in almond flour, tapioca flour, coconut flour, cocoa powder and baking powder until smooth and there are no clumps
- Fill about 9 muffin liners with batter then bake in oven for 20-23 minutes (I stick a toothpick in to see if they are ready)
- Allow the cupcakes to cool for a few then top with your favorite frosting or a homemade ganache and enjoy!
- Store these in an airtight container for 3 days or fridge for 5 days (or freeze them for a couple months!)
A few of my other favorite healthier chocolate desserts:
Chocolate Chip Oatmeal Muffin Tops (gluten-free)
Paleo Chocolate Sheet Cake (nut-free)
Delicious Paleo Chocolate Cream Pie (vegan)
Paleo Brownie Crinkle Cookies (nut-free + gluten-free)
The Best Paleo Flourless Chocolate Cake (gluten-free)
Damn Good Paleo Chocolate Cupcakes Recipe
Damn Good Paleo Chocolate Cupcakes Recipe made with all gluten-free and dairy-free ingredients. Better than the boxed mix and ready in just 20 minutes!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
Yield: 9 cupcakes 1x
Ingredients
Scale
- 2 eggs (I haven’t tested flax egg)
- 1 cup coconut sugar
- 1/2 cup non-dairy milk
- 1/2 cup water
- 1/4 cup liquid coconut oil
- 1/2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1.5 cup almond flour
- 1/2 cup tapioca or arrowroot flour
- 4 tablespoons coconut flour
- 3/4 cup cacao powder
- 2 teaspoons baking powder
Instructions
- Preheat oven to 350 degres F and line muffin tin with liners
- In large bowl, whisk together eggs, coconut sugar, milk, water, oil, vinegar and vanilla until smooth
- Mix in almond flour, tapioca flour, coconut flour, cocoa powder and baking powder until smooth and there are no clumps
- Fill about 9 muffin liners with batter then bake in oven for 20-23 minutes (I stick a toothpick in to see if they are ready)
- Allow the cupcakes to cool for a few then top with your favorite frosting or a homemade ganache and enjoy!
Notes
*Store leftovers in airtight container for 3 days or fridge for 5 days. or you can freeze for 2-3 months
**I haven’t tested subs that aren’t listed here
- Author: Rachel
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Comments
Christie Peet
- Reply
Hi! I was looking at ingredients and was curious why sometimes a recipe says coconut oil and sometimes “liquid” coconut oil. Also typically you use solely almond flour. Why all three? Obviously to get perfect cupcake fluffyness but what do they do together?
Rachel
- Reply
liquid coconut oil = coconut oil melted (cooled)
i actually use a blend in many recipes as it helps perfect the consistency that i am looking for. especially in this recipe! xx
Emma Peddigrew
- Reply
hi rachel! can i make these vanilla by leaving out the cocoa and adding vanilla?
Rachel
- Reply
since cacao adds substance, i would recommend! but im trying to make paleo vanilla cupcakes soon!! xx
Emma Peddigrew
- Reply
thank you!! do you think i could make this into a cake? im really trying to make a choclate layer and vanilla layer cake but cant find the perfect recipe!
Aadya
- Reply
★★★★★
I tried these today, they are truly “Damn Good”! They are the perfect balance of dense and crumbly. They rose into a perfect mound, and baked in only 20 minutes for me. These cupcakes are phenomenal and a definite must try recipe! I would definitely recommend this to everyone! Thank you so much Rachel for this amazing recipe! ♥️
Rachel
- Reply
YAAYYY!
