Paleo Chocolate Espresso Cupcakes (Edit recipe)

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These paleo chocolate cupcakes are amazingly decadent. I adore chocolate, it really should be considered its own food group. Chocolate makes me happy, the smell, the taste...I can't imagine life without it!

These cupcakes come together easily and are well worth the measuring and probably a bit of cacao powder on your counters. Make them for a party or just because you are craving a treat. Using raw cacao powder and almond flour makes them so much more nutrient dense than traditional chocolate cupcakes. Your body will relish the treat.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 14

Ingredients

Cupcakes

1.5 cups Almond Flour
.5 cup Tapioca Starch
.5 cup Raw Cacao Powder
1 tsp Baking Soda
1 tsp Espresso Powder, can omit if desired
.5 tsp Salt
4 whole Eggs, large, room temp
.5 cup Almond Milk, unsweetened, can use any milk you prefer
1 cup Coconut Sugar
.5 cup Ghee, room temp
1 tsp Pure Vanilla Extract
.5 cup Dark Chocolate Chips

Frosting

0.5 cup Ghee, room temp
.5 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
.5 cup Tapioca Starch
1 cup Powdered Sugar
.5 cup Raw Cacao Powder
3 Tbsp Almond Milk, or any milk you prefer
0.125 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare cupcake pan with cupcake liners.
Preheat oven to 350 degrees.
In a large bowl: Combine almond and tapioca flour, cacao, baking soda, espresso powder, and sea salt. Stir to combine.
In a medium bowl: Combine eggs, milk, sugar, ghee, and vanilla. Stir to combine. Should be smooth, no lumps.
Pour the liquid mix into the dry mix and stir well. Once everything is well incorporated add the chocolate chips. Using a large ice cream scoop or spoon pour into the cupcake liners.
Bake for 20 minutes until a toothpick comes out clean, let cool completely in the pan before frosting.
Prepare the frosting. Combine all ingredients in a bowl and using an electric mixer beat together.
Start on low to prevent the cacao powder and powdered sugar from going everywhere.
Once smooth frost the cupcakes using a small offset spatula.

Notes

Store in airtight container for up to a week. Can freeze for up to a month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	388
Fat:	30 g
Carbohydrates:	31 g
Protein:	4 g
Cholesterol:	40 g
Sodium:	203 mg
Fiber:	4 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.