Paleo Chocolate Cupcake Recipe


Nutrition

Cal/Serving: 328
Daily Value: 16%
Servings: 10

Kidney-Friendly, Dairy-Free, Gluten-Free, Wheat-Free
Fat24g36%
Saturated5g26%
Trans0g0%
Carbs30g10%
Fiber4g15%
Sugars24g0%
Protein3g7%
Cholesterol56mg19%
Sodium166mg7%
Calcium17mg2%
Magnesium32mg8%
Potassium117mg3%
Iron1mg6%
Zinc1mg4%
Phosphorus68mg10%
Vitamin A81IU2%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg5%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)10µg2%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E5mg25%
Vitamin K1µg1%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated12g0%
Have a question about the nutrition data? Let us know.

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Paleo Chocolate Cupcake
Elana Amsterdam

In my quest for the perfect gluten-free chocolate cupcake, I made these five times. In one day. Luckily, my boys and their glutenoid friends happily scarfed down the "failures." Here, I share with you my success.

2
Ratings14

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.

Recipe Details

Click here to see more recipes from Elanaspantry.com

Servings: 10
Cuisine: Dessert
Special Designations: Gluten-free, Kid-friendly

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1 Comments

mariajones's picture

That looks amazing. I'll make it this weekend!

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