Paleo Chocolate Cupcake Recipe

2 from 7 ratings

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.

Servings

servings

Ingredients

1 cup dark chocolate chips
1/2 cup grapeseed oil
2 tablespoon agave nectar
1 tablespoon vanilla extract
pinch of sea salt, preferably celtic
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

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.
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.