Paleo Chocolate Cupcake Recipe

Feb 13, 2012 @ 1:22 PM
Posted by Elana Amsterdam, Special Contributor

Nutrition

Cal/Serving: 264
Daily Value: 13%
Servings: 10

Low-Carb
Vegetarian, Gluten-Free, Wheat-Free

Fat	23g	35%
Saturated	5g	26%
Trans	0g	0%
Carbs	12g	4%
Fiber	1g	3%
Sugars	11g	0%
Protein	3g	6%
Cholesterol	58mg	19%
Sodium	169mg	7%
Calcium	28mg	3%
Magnesium	3mg	1%
Potassium	33mg	1%
Iron	1mg	3%
Zinc	0mg	2%
Vitamin A	119IU	2%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	4%
Niacin (B3)	0mg	0%
Vitamin B6	0mg	1%
Folic Acid (B9)	8µg	2%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	5mg	24%
Vitamin K	0µg	0%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	12g	0%

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INGREDIENTS

For the frosting:

1 cup dark chocolate chips
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
Pinch of sea salt, preferably Celtic

For the cupcake:

1/4 cup coconut flour
1/4 cup cacao powder
1/4 teaspoon sea salt, preferably Celtic
1/2 teaspoon baking soda
3 eggs
1/4 cup grapeseed oil
1/2 cup agave nectar

DIRECTIONS

For the frosting:

In a small saucepan over very low heat, melt the chocolate in the grapeseed oil. Stir in the agave, vanilla extract, and salt. Remove from heat, transfer to a container, and place in the freezer for 15 minutes to chill and thicken. Remove from the freezer and whip frosting with a handheld mixer until it is thick and fluffy.

For the cupcake:

Preheat the oven to 375 degrees.

In a medium-sized bowl, combine the coconut flour, cacao powder, salt, and baking soda. In a large bowl, blend together the eggs, oil, and agave nectar. Thoroughly mix the dry ingredients into the wet ingredients.

Line a cupcake tin with paper liners and scoop a scant ¼ cup of the mixture into each tin. Bake until a toothpick inserted into the center comes out clean, about 20-22 minutes. Remove from the oven, let cool, and cover with vegan "buttercream" chocolate frosting.