These Paleo Chocolate Cupcakes are moist and filled with rich, chocolate flavor! They’re healthy, gluten free, and dairy free, yet they will please an entire crowd. Topped with vegan peanut butter frosting for a delicious touch!
The tastiest paleo chocolate cupcakes
Chocolate cupcakes have always been my weakness. I mean, anything chocolate has always been my weakness, but when someone’s mom would make homemade chocolate cupcakes (even the ones from the box), I would be so incredibly happy.
Tom and I had a conversation last week about being a fruit dessert person versus a chocolate dessert person, and he is most definitely the former. Once in a while he enjoys his chocolate desserts, but nine times out of ten, the kid would pick the dessert with fruit. For me, chocolate wins every time.
These homemade paleo chocolate cupcakes are absolutely incredible. You can feel happy and at ease enjoying them knowing they’re made with REAL ingredients that don’t leave you with an incredible sugar hangover.
The perfect chocolate dessert
Ever since I posted my chocolate cake with tofu frosting a few months ago, I knew I wanted to make them into a handheld cupcake version. In my opinion, everything is better in miniature form!
So, I got to work playing with the ratios and timing and figuring out what type of frosting I could put on top to really take these to the next level.
I’d say I did a pretty great job!
The cupcakes are made with an almond flour and pumpkin base (although you can’t taste the pumpkin – it just provides a nice, fluffy texture!), and then mixed with some other very simple ingredients like cocoa powder and maple syrup.
Here’s a full list of the required ingredients:
- Almond flour
- Cocoa powder
- Baking soda
- Canned pumpkin
- Maple Syrup
- Coconut oil
- Almond butter
- Chocolate chips (optional)
Peanut Butter Frosting:
Kitchen tools used to make this recipe
For this quick and easy cupcake recipe, you’ll only need 6 supplies! Gather the following items before you begin:
A healthy cupcake recipe
These delicious chocolate cupcakes are refined sugar free, dairy free, and grain free, and they’re great for people on the paleo diet!
I topped them off with my vegan peanut butter frosting, which is a take on my vegan chocolate frosting. It’s literally one of the best things I’ve created. It’s made with tofu, but honestly, you would never know! Tofu absorbs the flavors around it, which in this case is peanut butter.
Also…I know the frosting is vegan, but you definitely need to use eggs in these cakes. For this recipe I don’t think a flax egg would work, only because paleo baking is so finicky.
I hope you guys love these paleo chocolate cupcakes!
How to prepare paleo chocolate cupcakes
These cupcakes are very simple to make. Here’s how it’s done!
Step 1: To start, preheat the oven to 350F and line your cupcake tin with liners.
Step 2: In a small bowl, mix the almond flour, cocoa, salt, and baking soda. In a larger bowl, whisk the pumpkin with the eggs until very well combined and smooth.
Step 4: Scoop into cupcake tins, filling about ¾ of the way. Bake for 15-17 minutes, or until a toothpick comes out clean.
Step 5: For the frosting, start by blending all of the ingredients in a food processor until they’re completely smooth. You’ll need to stop and scrape down the sides at least once.
Step 6: Then, let the frosting cool in the refrigerator for at least 30 minutes. Once the cupcakes are cooled, pipe the frosting on top. If desired, top with crushed peanut butter cups!
How to store paleo cupcakes
I recommend storing these cupcakes in the refrigerator to keep them fresh and to prevent melting. Stored in an airtight container, these cupcakes should stay fresh and delicious for 2-3 days.
Try these desserts from Erin Lives Whole!
Here are some more delicious and healthy dessert ideas! Don’t worry, I remembered the fruit lovers! Below you’ll find a mix of chocolate and fruity desserts.
- Healthy Chocolate Chip Cookie Skillet
- Super Fudgy Brownies
- Healthy Strawberry Banana Muffins
- Healthy Apple Crisp
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- 1 cup almond flour
- 2/3 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup canned pumpkin
- 4 eggs, whisked
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 cup almond butter
- 1 tsp vanilla
- 3/4 cup chocolate chips (optional)
Peanut Butter Frosting
- Preheat oven to 350F and line cupcake tin with cupcake liners
- In a small bowl, mix almond flour, cocoa, salt, and baking soda.
- In a larger bowl, whisk pumpkin with eggs until very well combined and smooth.
- Add in maple syrup, oil, almond butter and vanilla. Beat until smooth.
- Add dry ingredients to wet, stirring until fully combined.
- If desired, fold in chocolate chips.
- Scoop into cupcake tin and fill 3/4 the way.
- Bake for 15-17 minutes or until toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
For the frosting:
- In a food processor, blend all ingredients until completely smooth. You will need to stop and scrape down sides at least once.
- Let cool in refrigerator for at least 30 minutes.
- Pipe onto completely cooled cupcakes.
- Top with more crushed peanut butter cups
Store in fridge.
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